Tomato soup recipes!?!
Tomato soup recipes!?
I need easy to get ingredients and a recipe with not too many ingredients. I'm sick of the stuff ready made in the shops because it tastes nothing like homemade soup.x
thanks 2 every1 that gives a helpful answer.x
Answers:
I make my own cream of tomato soup and its better than any tinned stuff.
4lb of ripe tomatoes
3 veg stock cubes
1 pot of double cream
Water
Sea/Rock salt
Chop up tomatoes and put into a large pan with enough water to just cover them
bring to boil and then turn down, add stock cubes and a pinch of salt and simmer for 40 minutes.
After the cooking time is up add 3/4 of the cream and carry on simmering for a further 5 minutes.
then take off heat and blend the soup until nice and smooth, and thats it done.
You might want to try making some variations like
Tomato and black peppercorn
Tomato and Basil
Tomato and chili
or you could sweat off some garlic and onions and add your tomatoes and cream to them ?.
My fave is the tomato and black peppercorn.
Enjoy.
http://www.google.de/search?hl=en&q=simp...
i won't go near canned tomato soup. these are great recipes. the basil has a little italian flair, and the second roasted one is really nice with the cream.
Roasted Tomato Basil Soup
3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Preheat the oven to 400 degrees 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, saute the onions and garlic with 2 tablespoons 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.
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Roasted Tomato Soup
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.
willa's recipes sound yummy. i like to add Worcestershire sauce or garlic piri piri sauce to my own soups too.
mmmm
lunchtime!!
Try the following
Tomato soup
2 onions, peeled and chopped
1 carrot, peeled and diced finely
1 clove garlic, peeled and crushed
1 stick celery, finely chopped
2 tbsp olive oil
450g/1lb fresh ripe tomatoes, halved
1 litre/1? pints vegetable stock
1 tsp sugar
salt and freshly ground black pepper
handful fresh basil, shredded (optional)
Method
1. Heat the oil in a large saucepan and add the onions, carrot and celery and garlic. Cover and cook gently for 10 minutes until soft.
2. Add the sugar, salt, pepper and tomatoes. Stir and cook for another 5 minutes.
3. Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until smooth. If using the basil, stir in at the end
or Cream of tomato soup
It is imperative that you get the best-quality, ripest tomatoes possible. Don't bother making this if all you can buy is pale, unripe, out-of-season tomatoes.
2kg/4lb 8oz vine tomatoes
100g/3?oz unsalted butter
extra virgin olive oil
? onion, finely chopped
4 cloves garlic, finely chopped
2 tsp tomato ketchup
1 stick of celery, cut in large pieces
bunch of fresh thyme
500ml/17fl oz whole milk (you may not need this)
225ml/8fl oz double cream
salt and freshly ground black pepper
Method
1. Cut the tomatoes in half and scoop out the seeds. Put the pulp into a sieve set over a bowl to collect the juices. Chop the flesh.
2. Heat half the butter and a little olive oil in a casserole and, on a medium heat, sweat the onion and garlic for 5 minutes. Add the tomatoes and their juices, ketchup, celery and thyme, bring to the boil, and simmer until reduced by two thirds.
3. Remove the pieces of celery and the thyme and pass the contents of the pan twice through a fine-meshed sieve, rubbing it through with the back of a spoon into a bowl. It is important that you force nearly all of the pulp through, otherwise you will lose a lot of the flavour and will be left with a bowl of insipid liquid.
4. Measure the liquid; you should be left with approximately 500ml/17fl oz. If, for some reason, you have less than this, top it up to 500ml/17fl oz with half water and half milk. If you have more than required, return it to the casserole and reduce as necessary.
5. To serve the soup, simmer gently with the cream for 4-5 minutes, then whisk in the remaining butter and thin down with a little more milk if necessary. Season with salt and freshly ground black pepper.
or Tomato soup
1 tbsp olive oil
? onion, finely chopped
1 clove garlic, crushed
3 plum tomatoes, roughly chopped
4 tbsp dry white wine
300ml/? pint chicken stock
2 tsp olive oil, plus extra for drizzling
55g/2oz chorizo, cut into cubes
100g/3?oz baby spinach leaves
1 slice ciabatta
Method
1. Heat the olive oil in a saucepan over a medium heat. Add the onion and fry until softened.
2. Add the garlic and cook for one minute.
3. Add the tomatoes and wine, turn up the heat and boil rapidly for two minutes.
4. Add the chicken stock and reduce the heat to simmer for five minutes.
5. In a separate frying pan, heat the 2 tbsp olive oil over a high heat and fry the cubed chorizo, until crisp.
6. Place the spinach into a bowl and pour over some boiling water to briefly cook and wilt. Drain and add to the soup.
7. Tear up bread roughly and mix into the soup.
8. To serve, transfer the soup into two serving bowls and garnish with fried chorizo and a drizzle of olive oil