Time 45m Yield 2 Number Of Ingredients 8 Steps:
Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside. In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.
Time 55m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large saucepan over medium heat, saute onion in butter until tender. Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes, stirring occasionally. Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with remaining broth. , Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from the heat. Stir in cream; serve immediately.
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.
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 30m Yield 4 Number Of Ingredients 10 Steps:
In large saucepan, heat 3 quarts water to boiling. With sharp knife, cut shallow X in bottom of each tomato. Add to boiling water, 2 or 3 at a time, for 10 seconds. Using a slotted spoon, remove tomatoes from boiling water; immediately plunge into ice water until cold. Drain. Peel and chop tomatoes. In heavy 3-quart saucepan, heat oil over medium heat. Cook onion in oil 3 to 5 minutes, stirring frequently, until tender. Stir in chopped tomatoes, broth, tomato paste, salt, nutmeg and red pepper. Heat to boiling; reduce heat. Simmer uncovered 5 minutes or until tomatoes are soft. Stir in whipping cream. In blender or food processor, place 2 1/2 cups tomato mixture. Cover; blend on medium speed 30 seconds or until smooth. Pour mixture into large bowl. Repeat with remaining tomato mixture. Return pureed mixture to saucepan. Heat over medium heat, stirring frequently, until hot. Top each serving with basil.
Time 30m Yield 3 servings (3-1/2 cups). Number Of Ingredients 10 Steps:
In a saucepan, combine tomatoes, celery and onion; bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring often. Cool for 10 minutes; pour into a blender. Cover and process until smooth., In a large saucepan, heat oil; stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Gradually stir in tomato mixture. Add salt if desired and pepper; heat through. Top individual servings with sour cream and parsley.
Time 25m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Heat the oil in a large nonstick saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes, broth, garlic, thyme, and basil(if using dried). Simmer, covered, until the vegetables are tender, about 5 minutes. Cool slightly; transfer to a blender and puree. Return the mixture to the saucepan. Whisk the milk and tomato paste in a small bowl; stir into the soup. Add the basil, salt and pepper; cook, stirring occasionally, until just heated through(do not boil).
Time 50m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
In a 8 quart stock pot, bring fresh tomatoes and canned tomato sauce to a boil. Lower heat, and simmer 10 minutes. Add onion, celery salt, sugar, bay leaf and clove to tomato mixture. Simmer 5 more minutes. While tomatoes are simmering, melt butter in a small sauce pan. Sauté onion until tender and golden. Remove onion and set aside. Add flour, salt and pepper to the oil to make a thick paste. Slowly add milk, and heat over medium heat until milk is thickened. Stir continuously, do not boil. After tomatoes have simmered 15 minutes, remove bay leaf and cloves. Puree with hand-held mixture. Add baking soda. Slowly add milk mixture, stirring constantly. Heat 1 minute. Add scallion as garnish when served. Serves 4-6.
