Time 45m Yield Makes 2 generous servings Number Of Ingredients 5 Steps:
Melt butter over medium heat in a Dutch oven or large saucepan. Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed. Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending - this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).
Time 35m Yield 6 Number Of Ingredients 8 Steps:
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Time 30m Yield 8 servings (2 quarts). Number Of Ingredients 7 Steps:
Place tomatoes with juices in a blender; cover and process until pureed. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. , Remove from the heat; stir in flour until smooth. Cook for 1 minute. Gradually whisk in broth. Add pureed tomatoes; bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 20-25 minutes to allow flavors to blend. If desired, sprinkle with cheese.
Time 20m Yield 4 servings Number Of Ingredients 11 Steps:
Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers. Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
Time 30m Yield 6 Number Of Ingredients 12 Steps:
Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.
Yield 6-8 Number Of Ingredients 8 Steps:
Melt butter in a stock pot or large saucepan over medium heat. Add onion and cook for 5-6 minutes, stirring occasionally. Add minced garlic and cook for 1-2 more minutes, stirring constantly to avoid burning. Add crushed tomatoes, chicken broth, salt, pepper and Italian Seasoning. Stir and bring to a simmer. Cover, reduce heat to low and cook for 30 minutes. Remove soup from heat and use an immersion blender (or pour into a regular blender, if desired) and blend until smooth and creamy. Serve warm.
Time 25m Yield 6 Number Of Ingredients 6 Steps:
In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
Time 11m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Combine all ingredients. Bring soup to a boil. Turn heat to low after soup boils and let simmer for 5 minutes. Serve and enjoy.
Time 15m Yield 4 serving(s) Number Of Ingredients 6 Steps:
One can (15 ounces) diced or crushed tomatoes in a pot. Fill the tomato can with milk and add to the pot. 1 teaspoons baking soda. 2 TBS. sugar, or to taste. 1/2 teaspoons salt. 2 TBS. butter. Heat, eat and enjoy! DO NOT BOIL.
Time 1h55m Yield 16 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Arrange tomatoes cut-side up on 1 or 2 large 4-sided baking pans. Place unpeeled garlic on top of tomatoes. Drizzle with olive oil and sprinkle with coarse salt. Roast in the preheated oven for 1 hour. Remove from the oven and let cool in the pan. Meanwhile, heat butter in a large stockpot over medium-low heat. Cook onion, sugar, and oregano in the hot butter until onion is softened, 5 to 7 minutes. Peel roasted garlic and add to the pot. Add roasted tomatoes and their juices. Pour in vegetable stock. Cover and let soup simmer for 20 minutes. Puree soup using an electric blender working in batches, using extreme caution with hot liquids; vent the lid a bit and cover with a old towel. Force puree through a mesh strainer into another pot, discarding solids. Stir in heavy cream and season soup with salt and pepper.
Time 15m Yield 6 servings (1-1/2 quarts). Number Of Ingredients 7 Steps:
In a large saucepan, melt butter. Stir in flour, curry powder and onion powder until smooth. Gradually add tomato juice and sugar. Cook, uncovered, until thickened and heated through, about 5 minutes. If desired, serve with crackers or croutons.
Yield Makes 6 cups Number Of Ingredients 7 Steps:
Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes. Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes. Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.
Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf.
Time 50m Yield 16 servings (4 quarts). Number Of Ingredients 15 Steps:
In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.
More about “easy homemade tomato soup recipes”
Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Heat oil over med heat in a saucepan. Cook onions and garlic stirring for 5 minutes. Add tomatoes, stock, tomato paste and pepper. Bring to a boil then reduce heat and simmer 15 minutes or until slightly thickened Puree with an immersion blender or ordinary blender.
