Number Of Ingredients 13 Steps:
Melt 1/4 cup (1/2 stick) of butter in a large saucepan and add the olive oil. Add the onion, thyme, basil, salt and pepper and cook, stirring occasionally, until the onion is wilted. Add the tomatoes and tomato paste and stir to blend. Simmer 10 minutes. Place the flour in a small mixing bowl and add 5 tablespoons of broth, stirring to blend. Combine the flour mixture with the tomato mixture. Add the remaining broth and simmer 30 minutes, stirring frequently to prevent scorching. Puree the soup in a food processor or blender, then return to heat and add the sugar and cream. Simmer, stirring occasionally, 5 minutes. Swirl in the remaining 1/4 cup (1/2 stick) butter. Serve hot, garnished with croutons- if desired.
Time 30m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.
Yield 11 Number Of Ingredients 16 Steps:
Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes. In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes. Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes. Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.
Number Of Ingredients 7 Steps:
Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes. Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes. Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running). Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.
Time 15m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Heat oil in 4 1/2 qt Dutch oven or soup pot over medium heat. Peel and chop onion and add to pot, stir and cook for 2 minutes. Add garlic, stir and cook 30 seconds. Add tomatoes with juice and tomato sauce. Raise the heat to high and bring soup to a boil. Reduce heat to low. Stir in milk and Parmesan cheese; do NOT boil the soup after the milk has been added. Stir and heat for 2 minutes. Remove from heat and serve at once, garnished w/ croutons if desired. NOTE: If you cannot find the DelMonte brand of tomatoes seasoned with basil, garlic, and oregano, use plain diced tomatoes with 1/2 teaspoon each of basil and oregano.
Time 25m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In medium saucepan, heat the oil over medium. Add the onion and saute until softened, about 4 minutes. Add the tomatoes and water, then bring to a boil. Reduce heat and simmer until the vegetables are tender, about 5 minutes. Transfer the soup to a food processor or blender and puree until smooth, in batches, if necessary (use caution when blending hot liquids). Set a strainer over the saucepan. Pour the puree through the strainer, pressing on the solids with a wooden spoon or spatula to extract as much of the pulp as possible; discard the seeds and skin. Whisk the sour cream and tarragon into the soup. Stir over low heat until the soup is hot, but not boiling. Season with salt and pepper.
More about “creamy herbed tomato soup recipes”
Time 50m Yield 8 servings (2 quarts). Number Of Ingredients 12 Steps:
In a large saucepan, saute onion in butter until tender. Stir in the flour, dill and oregano until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the tomatoes, parsley, honey, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cream; heat through.
