Best Rustic Tomato Soup Recipes

RUSTIC STYLE ROASTED TOMATO BASIL SOUP

Steps:

• 1.Preheat oven to 400 degrees F.
• 2.Toss together the tomatoes, ¼ cup olive oil, salt and pepper.
• 3.Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• 4.In a 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbs olive oil, and red pepper flakes for 10 minutes or until the onions start to brown.
• 5.Add the canned tomatoes, basil, thyme, and stock.
• 6.Add the oven-roasted tomatoes, including the liquid on the baking sheet.
• 7.Bring to a boil and simmer uncovered for 40 minutes.
• 8.Taste for seasonings.

RUSTIC TOMATO SOUP

Steps:

• Add oil in saucepan and heat garlic and chilli.
• Add tomatoes and roasted pepper. Boil until soft.
• Add water, stock and seasoning. Simmer for 10 minutes.
• Tear basil leaves and add a couple of minutes before completion.
• Pour into jug and vitamise down.
• Add some parmesan cheese and basil with a little extra olive oil for garnishings on top and serve with crusty bread such as ciabatta or sour dough.

RUSTIC FARM-FRESH TOMATO SOUP

Steps:

• 1. Roughly chop and seed 4 cups of tomatoes. In a large pot, combine tomatoes, chopped onion, and chicken broth.
• 2. Bring mixture to a boil then reduce heat and simmer for 20-25 minutes.
• 3. Remove from heat. Add tomato sauce, salt, pepper, and sugar.
• 4. Using an immersion blender, blend to desired consistency.
• 5. To remove any remaining seeds or skin, pour cooled soup through a colander and into a large bowl. Stir or push through with the back of a large spoon.
• 6. Wipe out soup kettle and melt butter. Add flour and cook for 1-2 minutes until it begins to become golden.
• 7. Add a ladleful of soup to the butter/flour mixture and blend.
• 8. Then, add the rest of the tomato soup mixture and stir. Heat to a low simmer. Check salt, pepper, and sugar and adjust to taste. All tomatoes have different sugar content. 3-4 teaspoons seem to work for us. Adjust to your own preference. Serve.
• 9. For variety, add garlic powder or Italian seasoning. Serve with rustic croutons, green onion tops, and/or shredded Parmesan.

SALMOREJO - RUSTIC TOMATO SOUP WITH OLIVE OIL & BREAD

Steps:

• Put a small frying pan on a low heat, add the cumin seeds and toast for 1-2 mins, stirring frequently. Crush the seeds using a pestle and mortar. Soak the bread in cold water for 10 mins.
• Meanwhile, to skin the tomatoes, cut a cross in the skin on the top and bottom of each tomato, then put them in a bowl and cover with boiling water. After 1-2 mins, drain the tomatoes and plunge into a bowl of ice-cold water. The skins should now peel off easily.
• Cut the flesh into quarters and remove the seeds and pulp. Put the seeds and pulp in a sieve over a bowl and squish to release all the juices from around the seeds. Keep the juice and discard the seeds and pulp.
• Put the garlic, tomato quarters and juice, peppers and cumin in the bowl of a food processor or blender. Squeeze out the water from the bread, then add to the processor. Season and blitz until very smooth. Add the vinegar to taste, checking for a good balance of flavours, then cover and chill for at least 2 hrs.
• When ready to serve, roughly chop the eggs, serrano ham and parsley. Ladle the soup into bowls and add some of each of the toppings. Add a drizzle of your best olive oil, a grinding of pepper and serve.

RUSTIC ROAST TOMATO SOUP

Steps:

• Turn your oven on now so that it's pre-heated ready to cook later on! Heat settings are 200°C / 400°F .
• First, peel the tomatoes. Do this by making a small cut in the skin then plunging the tomatoes in boiling water for 1 minute.
• Run cold water over the tomatoes and the skins can then easily be peeled off. Cut the peeled tomatoes in half with a sharp knife, avoid squashing them.
• Peel and finely chop the garlic. Place the halved tomatoes on the baking tray, cut side upwards. Sprinkle the garlic over the tomatoes and spread the basil leaves over the top.
• Sprinkle two tablespoons of olive oil over the basil and tomatoes. Place the baking tray in the middle of the oven and leave it there for an hour.
• Peel and finely chop the onions. 40 minutes before the tomatoes are roasted take the tray from the oven and sprinkle the chopped onion over the tomatoes. Put the baking tray back in the oven.
• 20 minutes before the tomatoes are roasted, peel the potato, chop it into four and place it in a pan with carrots and 470 ml (1 pint) cold water. Place the pan on the stove and bring to a gentle boil.
• When the tomatoes are roasted, take the potato and carrots off the heat and mash coarsely with the water.Add the tomatoes to the pan of potatoes and remash. Add the tomato paste, a couple of shakes of Lea and Perrins and season with salt and pepper to taste.
• Leave the blended soup in the pan and gently reheat for around 5 minutes stirring every minute or so. Don't let the soup boil.
• Taste the soup and add any more salt or pepper according to taste.
• Serve in warm soup bowls and garnish with a couple of basil sprigs if any is left.

RUSTIC TOMATO SOUP WITH TOASTED CUMIN AND MINI RAJAS

Steps:

• For soup:
• Stir cumin seeds in small skillet over medium heat until starting to smoke and pop, about 4 minutes. Pour seeds onto plate; cool. Grind finely in spice mill. DO AHEAD: Can be made 1 week ahead. Chill in airtight container.
• Heat oil in large pot over medium heat. Add onions. Cover and cook until tender but not brown, stirring often, about 8 minutes. Remove from heat. Using garlic press, squeeze in garlic. Add achiote and allspice. Stir over low heat 1 minute. Add tomatoes with juice, broth, and guajillo chile. Bring to simmer. Reduce heat to low; cover and simmer 15 minutes.
• Working in 2-cup batches, blend soup in processor to coarse puree (some texture should remain). Return to same pot. Mix in 11/2 teaspoons toasted cumin; season with cayenne, if desired, and coarse salt and freshly ground black pepper. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled.
• For rajas:
• Pour enough oil into heavy medium saucepan to reach depth of 3/4 inch. Heat oil over medium heat 4 minutes. Fry half of tortilla strips until just golden. Using slotted spoon, transfer strips to paper towels to drain (color will darken slightly). Repeat with remaining strips.
• Heat 1 1/2 tablespoons tortilla-frying oil from saucepan in medium skillet over medium-high heat. Add mini peppers. Toss until tender, about 2 minutes. Sprinkle with salt and freshly ground black pepper. DO AHEAD: All rajas can be made 2 hours ahead. Let stand at room temperature.
• Reheat soup over medium heat. Ladle into bowls. Top with tortilla and pepper rajas and sprinkle with toasted cumin. Serve, passing additional cumin separately.
• A paste made from achiote seeds; sold at Latin markets.
• ** A maroon-colored, fairly hot dried chile up to 6 inches long and about 11/2 inches wide; available at some supermarkets and at Latin markets.

RUSTIC TOMATO SOUP

Steps:

• Heat oil in a medium saucepan over medium-low heat. Add garlic and red pepper flakes, if using; stir occasionally until softened, about 3 minutes. Add tomatoes with juice, basil, and vegetable juice. Increase heat to medium and simmer for 15 minutes. Season with salt and pepper to taste and serve hot.

RUSTIC RANCH STYLE SOUP WITH TOMATO, JALAPENO AND AVOCADO

Steps:

• 1. Measure the broth into a large (6-quart) pot. Slice the unpeeled head of garlic in half widthwise and add both halves to the broth along with the optional epazote. Bring to a boil, then simmer over medium-low, partially covered, for about 1 hour. The liquid should have reduced to about 7 cups. Remove the garlic and epazote, and discard. 2. While the broth is simmering, cut the chiles in half lengthwise, and cut out the seed pod. Slice into very thin lengthwise strips, and set aside with the diced onion and tomatoes. Generously season the broth with salt, then add the chiles and onion, partially cover and simmer for 7 minutes. Add the tomatoes, cilantro and optional chicken and simmer another 3 minutes, then ladle into warm bowls. Garnish with avocados, serve to your guests and pass the lime separately for each to squeeze in to their liking. Advance Preparation: The seasoned broth in step 1 can be made several days ahead and refrigerated. Finish Step 2 just before serving. VARIATIONS AND IMRPOVISATIONS: Smoked chicken or other poultry is delicious shredded into the soup. Drizzle in a little crème fraîche to make it richer. Or start with 6 cups chicken broth and 1 cup dry white wine, and add 2 pounds of clams with the tomatoes; when the clams open, garnish and serve. Sopa Xochitl: To prepare this elegant soup named after the Aztec goddess of flowers, add about 12 to 16 squash blossoms to the soup along with the tomatoes. Before adding them, you'll need to pull off the thin green sepals at the base of each blossom, then twist out the pistil deep inside the petals. You may either wilt the blossoms whole in the simmering broth or, easier for serving, tear them into pieces before adding them.