Best Tomato Velvet Soup Recipes

VELVET TOMATO SOUP image

Yield 8

Number Of Ingredients 13

6 tablespoons unsalted butter
1 small onion, chopped
1/2 cup chopped shallots
2 scallions, top green parts only, thinly sliced
1 garlic clove, minced
One 28-ounce can whole tomatoes in thick tomato puree
2 cups milk
2 cups heavy cream
1/3 cup all-purpose flour
About 1/3 cup dill fronds, torn into tiny sprigs (see Note)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) shredded sharp Cheddar cheese, for serving

Steps:

1. In a large pot, heat 2 tablespoons of the butter over medium heat. Add the onion,shallots, scallion tops, and garlic. Cook, stirring occasionally, until the onion is softened and translucent, about 4 minutes. 2. Coarsely chop the tomatoes. (This is easiest to by reaching into the can and squeezing the tomatoes to crush them. Pour the tomatoes, milk, and cream into the pot and bring to a simmer, stirring often. 3. Meanwhile, in a small saucepan, melt the remaining 4 tablespoons of butter over low heat. Whisk in the flour to make a roux. Cook for about 3 minutes, being sure the roux doesn't brown. Whisk about 1 1/2 cups of the hot tomato mixture into the roux, then pour the roux mixture into the pot of soup. 4. Reduce the heat to very low. Cook without simmering about 30 minutes to blend the flavors. Increase the heat to medium and cook, stirring constantly, just until the soup begins to simmer and thicken. Add the dill and season with the salt and pepper.

Tomato Velvet Soup Recipe - (5/5) image

Provided by á-7894

Number Of Ingredients 11

2 pounds fresh, ripe tomatoes (do not use. canned)
1 medium Vldalla or other sweetonion, split, peeled and thinly sliced
1 tablespoon unsalted butter
1 whole small hot red pepper
1/2 cup water
1 large sprig parsley
Salt
1 1/2 cups whole milk or half-and-half
1/2 cup heavy cream
2 tablespoons each thinly sliced chives (or green onion tops) and fresh basil
Whole white pepper In a pepper mill

Steps:

The secret to this soup's delicate flavor is that the basil is never exposed to heat, which often makes the herb taste rather harsh and sharp. 1. Blanch tomatoes with boiling water, core them and slip off peelings. Working over a sieve set over a large bowl, split crosswise and scoop out seeds into sieve. Discard seeds and roughly chop tomatoes. Add to collected juices and set aside. 2. Sweat onion in butter in a soup pot over medium heat until wilted and translucent, but not colored, about 10 minutes. Add tomatoes and juice, water, hot pepper (left whole), parsley and a large pinch salt. Bring to boil, reduce heat to low and simmer slowly until tomatoes break down and onion is tender, about 30 minutes. Turn off heat. 3. Remove and discard hot pepper and parsley. Puree in a blender or food processor. Stir in milk or half and half. Cool, cover and chill. Taste and adjust seasonings. 4. Drizzle each serving with cream or whip cream until it holds soft peaks and put a dollop in center of each serving. Sprinkle with herbs and white pepper.