Do you have any good recipes for Creamy Homemade Tomato Soup?!


Question: CLASSIC CREAMY TOMATO SOUP
1 tablespoon butter
1 tablespoon oil
? onion, diced
1 celery stalk, diced
1 carrot, peeled and diced
1 large garlic clove, minced
1 tablespoon tomato paste
? teaspoon dried thyme
1 bay leaf
1 14-oz can diced tomatoes
2 cups water + 1 vegetable bullion cube
1 teaspoon sugar
? teaspoon balsamic vinegar
2 tablespoons sour cream (or half-and-half or heavy cream)
salt and pepper
Method:
Sweat the onion, celery and carrot in the oil and the butter. After about 10-15 minutes, add the garlic, the thyme, the bay leaf and the tomato paste. Continue to saute for a few more minutes and the add the diced tomatoes and the water + the bullion cube (or add 2 cups of broth).
Bring to a simmer, and let cook for about 15-20 minutes. Blend the soup well, bring it back to the pot and add the sugar, the balsamic vinegar and the sour cream. Salt and pepper to taste.


CREAMY HOMEMADE TOMATO SOUP
1 medium, chopped onion
2 TBSP butter
2 cans diced tomatoes, undrained - 14 1/2 oz cans
2 cans condensed tomato soup, undiluted - 10 3/4 oz cans
1 1/2 c. milk
1 tsp sugar
1/2 - 1 tsp dried basil
1/2 - 1 tsp paprika
1/8 - 1/4 tsp garlic powder
1 package cream cheese, cubed - 8 oz package
Saute onions in butter, until tender, using a large sauce pan.
Stir in everything EXCEPT the cream cheese.
Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
Add cream cheese, stirring until melted.
Serve immediately.

nfd?


Answers: CLASSIC CREAMY TOMATO SOUP
1 tablespoon butter
1 tablespoon oil
? onion, diced
1 celery stalk, diced
1 carrot, peeled and diced
1 large garlic clove, minced
1 tablespoon tomato paste
? teaspoon dried thyme
1 bay leaf
1 14-oz can diced tomatoes
2 cups water + 1 vegetable bullion cube
1 teaspoon sugar
? teaspoon balsamic vinegar
2 tablespoons sour cream (or half-and-half or heavy cream)
salt and pepper
Method:
Sweat the onion, celery and carrot in the oil and the butter. After about 10-15 minutes, add the garlic, the thyme, the bay leaf and the tomato paste. Continue to saute for a few more minutes and the add the diced tomatoes and the water + the bullion cube (or add 2 cups of broth).
Bring to a simmer, and let cook for about 15-20 minutes. Blend the soup well, bring it back to the pot and add the sugar, the balsamic vinegar and the sour cream. Salt and pepper to taste.


CREAMY HOMEMADE TOMATO SOUP
1 medium, chopped onion
2 TBSP butter
2 cans diced tomatoes, undrained - 14 1/2 oz cans
2 cans condensed tomato soup, undiluted - 10 3/4 oz cans
1 1/2 c. milk
1 tsp sugar
1/2 - 1 tsp dried basil
1/2 - 1 tsp paprika
1/8 - 1/4 tsp garlic powder
1 package cream cheese, cubed - 8 oz package
Saute onions in butter, until tender, using a large sauce pan.
Stir in everything EXCEPT the cream cheese.
Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
Add cream cheese, stirring until melted.
Serve immediately.

nfd?

Creamy Tomato Soup

Seasoning Mix:
1 tb sugar
2 tsp paprika (I use Spanish Smoked Hot, thespicehouse.com)
1 tsp dried sweet basil (or a little more, or fresh added at end)
3/4 tsp white pepper (or less if using ground chiles)
3/4 tsp garlic powder (for this and onion powder, buy the best)
1 (you decide) measure of a mild to medium ground Chile (Guajillo, Chimayo)
1 (you decide) measure of medium to hot ground Chile (Jalapeno, Habanero)
1/2 tsp onion powder
1/2 tsp fresh black pepper
1/2 tsp ground nutmeg
1/2 tsp ground cumin
Sea Salt

Rest of the Ingredients:
1 cup heavy cream (low fatters like me, use skim deluxe)
4 tbs unsalted butter (I use 4 tbs. olive oil)
1 1/2 cups or more chopped onion
1/2 cup chopped celery (note: combine fine and coarse chop)
11 cups peeled, chopped very ripe tomatoes (about 16) (canned diced work well, but lack the fresh kick, 4 lg. cans) (substitute roasted chiles for tomatoes or split ingredients)
1 1/2 cups chicken stock (homemade, regular, or defatted)
1/4 chopped fresh parsley
Combine seasoning mix thoroughly in a bowl Bring cream (milk) to boiling point, set aside Melt butter (or use olive oil) in a large (3 qt or larger) pot

NB: do not use cast iron Add onions and celery over high heat (8-10 mins) Stir in 2 tablespoons (tbs) of seasoning mix (cook 2 mins) Stir in tomatoes and remaining seasoning mix Bring to rolling boil Stir well and cook hard for 3 mins Add chicken stock (broth) Cover, Reduce heat to low, simmer 10 min Uncover, heat to high, stir 10 more mins Pour a few cups (or all) into a food processor a few cups at a time, but leave it coarse (I puree 2 cups only) Pour chunky or smooth soup into large bowl, add cream (milk) Serve immediately with crusty bread or grilled cheese.

http://www.pepperfool.com/recipes/soups/...

Creamy Tomato Soup and Italian Patty Melts

Soup:
4 cups whole milk
3 (14-ounce) cans diced tomatoes, drained
2 rounded tablespoons tomato paste
1 medium onion, chopped
Salt and pepper
1 teaspoon sugar
4 tablespoons all-purpose flour
2 tablespoons butter, cut in pieces
1 stalk of celery, coarsely chopped
1 clove garlic
1/2 cup Watercress and Hazelnut Pesto or store bought prepared basil pesto, available on dairy aisle
Watercress and Hazelnut Pesto:
12 ounces watercress, stems removed
1/2 cup hazelnuts, toasted
1/2 cup extra-virgin olive oil, eyeball it
2 cloves cracked garlic
1/4 teaspoon ground or grated nutmeg
Salt and pepper
1/2 cup grated Parmigiano-Reggiano

Sammies:
Extra-virgin olive oil, for drizzling, plus 1 tablespoon
4 sweet Italian sausage patties, 1/4 pound each, available in packaged meat case of the market
1 cubanelle long sweet Italian light green pepper, seeded and sliced
1 medium yellow skinned onion, sliced
Salt and pepper
8 slices Italian bread, or white bread
8 slices deli-sliced provolone



Heat the milk over moderate heat in a medium pot. Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, celery into a food processor and grind until smooth. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes. While soup cooks, make pesto and sammies.
Fill the food processor with watercress, loosely packed. Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining watercress to the processor and grind into the paste by pulsing the processor again. Transfer watercress paste to a bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.

Heat a griddle over medium high heat. Drizzle the pan with extra-virgin olive oil and add the patties and cook 5 minutes on each side. Remove from the griddle and add another tablespoon extra-virgin olive oil and the peppers and onions. Season the peppers and onions and cook until just tender, 5 minutes. Remove them from the griddle. Wipe the griddle clean and reduce heat to medium low. Assemble sandwiches: place 4 slices of bread down, top with 1/4 each of the peppers onions, then a slice of cheese, a cooked sausage patty, another slice of cheese and then place bread on top. Add butter to griddle and cook sammy melts 2 or 3 minutes on each side until golden and cheese is melted. Press with spatula as sammies cook or set another heavy skillet on sammies to weigh them down.

Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup. Cut the patty melts corner to corner and dip in the soup as you eat.

http://www.foodnetwork.com/food/recipes/...
(*-*)

I offered my daughter tomato soup one afternoon and then realized I did not have any on hand. I made a homeade version by accident that was so easy and is now one of her favorites. All I did was take a couple of cans of diced cut tomatoes with sweet onions and put it in the blender. I put that in a pot over the stove and heated. I then added milk to achieve her creamy preference. (You could add chicken broth or water if you wanted to dillute it more) She loved it and its obviously simplicity was a hit with me!

Hi m b b,
Here is a recipe you'll enjoy. It is a favorite restaurant recipe.

Cream of Tomato Soup
Preparation time: 10 minutes. Serves 6

Ingredients:
1 pound finely chopped onions
Vegetable oil for sauteeing onions
1/4 cup sugar
4 1/2 cups tomato puree
3 tablespoons lemon juice
1-2 cloves garliced, minced
1/2 teaspoon Allspice
1-2 Bay leaves
Salt and Pepper to Taste
1 1/2 - 2 cups of half and half cream, scalded

Instructions:
Saute onions in a little vegetable oil
Add sugar and cook until carmelized (light golden in color)
Add remaining ingredients except cream
Mix well and simmer for about 30 minutes
Stir in hot cream and heat but do not bring to a boil after adding the cream
Float a pat of butter on top and serve

Old-Fashioned Tomato Soup

1 can (14 1/2 oz.) tomatoes with liquid, cut up
1/2 tsp. baking soda
1/4 to 1/2 tsp. garlic salt
1/8 tsp. pepper
Salt to taste
1 qt. milk
2 Tbs. butter or margarine
Chopped fresh parsley, (opt.)

In a large saucepan, bring tomatoes to a boil. Add baking soda, garlic salt, pepper and salt if desired. Reduce heat; add the milk and butter. Heat through but do not boil. Garnish with parsley if desired.





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