How do you make tomato soup from scratch?!
Answers:
Here is my scratch tomato soup recipe !.!.!.!.!.!. = )
2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
3 1/2 lbs ripe roma tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon sugar
3 cups fresh vegetable broth
1/8 teaspoon ground cloves
salt and pepper, to taste
1/2 cup half-and-half
Melt the butter with the oil over low heat in a pot!. Add the onion; cook over low heat for 8 to 10 minutes!. Add the garlic during the last 2 minutes, stirring and sprinkle with flour and cook 3 minutes longer, stirring!.
Add the tomatoes, tomato paste, sugar, and broth!. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes!. Season with cloves, salt, and pepper!. Remove from heat!.
Purée the soup in a food processor or blender, a small portion at a time!. Pour through a strainer into a pot!. Stir in the half-and-half if desired!. Warm before serving!.Www@FoodAQ@Com
2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
3 1/2 lbs ripe roma tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon sugar
3 cups fresh vegetable broth
1/8 teaspoon ground cloves
salt and pepper, to taste
1/2 cup half-and-half
Melt the butter with the oil over low heat in a pot!. Add the onion; cook over low heat for 8 to 10 minutes!. Add the garlic during the last 2 minutes, stirring and sprinkle with flour and cook 3 minutes longer, stirring!.
Add the tomatoes, tomato paste, sugar, and broth!. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes!. Season with cloves, salt, and pepper!. Remove from heat!.
Purée the soup in a food processor or blender, a small portion at a time!. Pour through a strainer into a pot!. Stir in the half-and-half if desired!. Warm before serving!.Www@FoodAQ@Com
Roasted Tomato Basil Soup
3 lbs!. ripe plum tomatoes, cut in half
? cup plus 2 Tbsp!.s good olive oil
1 Tbsp!. kosher salt
1 ? tsp!. freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 cloves, garlic minced
2 Tbsp!.s unsalted butter
? tsp!. crushed red pepper flakes
1 (28 oz!.) can plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 tsp!. fresh thyme leaves
1 quart chicken stock or water
Preheat the oven to 400°F!. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper!. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes!.
In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbsp!.s of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown!. Add the canned tomatoes, basil, thyme, and chicken stock!. Add the oven-roasted tomatoes, including the liquid on the baking sheet!. Bring to a boil and simmer uncovered for 40 minutes!. Pass through a food mill fitted with the coarsest blade!. Taste for seasonings!. Serve hot or cold!.
--Ina GartenWww@FoodAQ@Com
3 lbs!. ripe plum tomatoes, cut in half
? cup plus 2 Tbsp!.s good olive oil
1 Tbsp!. kosher salt
1 ? tsp!. freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 cloves, garlic minced
2 Tbsp!.s unsalted butter
? tsp!. crushed red pepper flakes
1 (28 oz!.) can plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 tsp!. fresh thyme leaves
1 quart chicken stock or water
Preheat the oven to 400°F!. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper!. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes!.
In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbsp!.s of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown!. Add the canned tomatoes, basil, thyme, and chicken stock!. Add the oven-roasted tomatoes, including the liquid on the baking sheet!. Bring to a boil and simmer uncovered for 40 minutes!. Pass through a food mill fitted with the coarsest blade!. Taste for seasonings!. Serve hot or cold!.
--Ina GartenWww@FoodAQ@Com
I like mine made with roasted tomatoes - the flavor is awesome!
2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional
Preheat oven to 450 degrees F!.
Wash, core and cut the tomatoes into halves!. Spread the tomatoes, garlic cloves and onions onto a baking tray!. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine!. Drizzle with 1/2 cup of olive oil and season with salt and pepper!. Roast for 20 to 30 minutes, or until caramelized!.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later)!. Add 3/4 of the chicken stock, bay leaves, and butter!. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third!.
Wash and dry basil leaves, if using, and add to the pot!. Use an immersion blender to puree the soup until smooth!. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary!. Season to taste with salt and freshly ground black pepper!. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream!.
Have fun!Www@FoodAQ@Com
2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional
Preheat oven to 450 degrees F!.
Wash, core and cut the tomatoes into halves!. Spread the tomatoes, garlic cloves and onions onto a baking tray!. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine!. Drizzle with 1/2 cup of olive oil and season with salt and pepper!. Roast for 20 to 30 minutes, or until caramelized!.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later)!. Add 3/4 of the chicken stock, bay leaves, and butter!. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third!.
Wash and dry basil leaves, if using, and add to the pot!. Use an immersion blender to puree the soup until smooth!. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary!. Season to taste with salt and freshly ground black pepper!. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream!.
Have fun!Www@FoodAQ@Com
Tomatoes!. Boil the bastards down!.Www@FoodAQ@Com
from scratch,,,you will find it better with tomatosWww@FoodAQ@Com