Time 50m Yield 6 servings (1-3/4 quarts). Number Of Ingredients 12 Steps:
In a large saucepan, saute the celery, onion, carrot and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In small bowl, stir flour and remaining broth until smooth. Gradually stir into tomato mixture; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes.
Time 1h Yield 8 servings. Number Of Ingredients 17 Steps:
In a large kettle, heat butter and olive oil over medium-high. Add onions and seasonings. Cook, stirring occasionally, until the onion is soft. Add the tomatoes and paste. Stir to blend. Simmer 10 minutes. , Place the flour in a small bowl and stir in 1/4 cup chicken broth. Stir into the tomato mixture. Add the remaining broth. Simmer 30 minutes, stirring frequently. , Allow mixture to cool and run through a sieve, food mill or food processor. Return the pureed mixture to the kettle. Add the sugar and cream. Heat through, stirring occasionally. , To prepare the croutons, rub the garlic over both sides of the bread. Brush with olive oil and place on a baking sheet. Bake at 350° for 10-12 minutes or until toasted. Turn and toast other side 2-3 minutes. Just before serving, top each bowl with one or two croutons.
Time 1h15m Yield 5 to 6 servings Number Of Ingredients 13 Steps:
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender. Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that’s left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
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 1h15m Yield 4 Number Of Ingredients 18 Steps:
Combine tomatoes, onion, carrots, and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes. Mix chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes. Whisk milk and cornstarch together in a bowl until dissolved. Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes. Slowly pour cornstarch mixture into tomato soup, stirring until incorporated. Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and shredded basil.
Time 55m Yield 6 cups, 4 serving(s) Number Of Ingredients 13 Steps:
Blanch tomatoes after cutting an “x” into the blossom end by dropping them into boiling water for a few seconds, then plunge them into cool water. When cool, remove skins, cut tomatoes in half across the equator, and squeeze out seeds, gel, and water while working over a fine stainer on top of a bowl to catch the liquid. Chop tomatoes roughly, and place into a large pot. Scrape the gel and seeds against the bottom of the strainer with a spoon or your fingers, then discard the seeds. Put all the liquid from the bowl into the pot. In a medium skillet, heat oil over medium heat until rippling in the pan. Add the onion and carrot and saute for 4 minutes or until the onions are transparent. Add the garlic and saute 30 seconds. Add the onion mixture to the tomatoes in the pot, then add the tomato paste, water, chicken base (or you can use chicken bouillon), and the chopped tomatoes, as well as the salt and pepper. Simmer for 15 minutes. Add the basil during the last five minutes. Remove from the heat, stir in the cream, adjust the seasonings as needed to taste. Allow to cool then blend into a smooth puree. Reheat and serve.
Time 1h30m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
In a large stock pot, heat butter and oil over medium high heat. Add onion and seasonings. Cook, stirring occasionally, until the onion is soft. Add tomatoes and tomato paste. Stir to blend. Simmer 10 minutes. Place flour in small bowl, and stir in 1/4 cup of the stock. Stir into the tomato mixture. Add the remaining broth. Simmer for at least 30 minutes, stirring frequently. Allow mixture to cool. Run through the food processor in batches. Return pureed mixture to the pot. Add the sugar and cream. Heat through, stirring occasionally.
Time 45m Yield 10 Number Of Ingredients 10 Steps:
In a blender or food processor, puree whole tomatoes until smooth. In a large pot over medium heat, cook zucchini, onions and mushrooms in oil until tender. Pour in pureed tomatoes. Season with salt, bay leaves, thyme, basil and white pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Remove bay leaves before serving.
Time 3h Yield 8 Number Of Ingredients 16 Steps:
Preheat oven to 325 degrees F (165 degrees C). Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper. Bake in preheated oven until very tender and browned, about 2 hours. Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes. Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.
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 2h40m Yield 10 bowls, 10 serving(s) Number Of Ingredients 16 Steps:
Sauté first 5 ingredients in olive oil until soft in an 8-10 quart pot. Make a bundle of the sage, thyme and bay leaves by wrapping them with string in cheesecloth (you can tie the string to a pot handle to make it easier to remove later). Add remaining ingredients, bring to a boil, reduce heat and simmer for 2 hours. Let cool. Puree through a food mill fitted with a medium blade. The use of a medium blade gives you a soup with plenty of pulp (you can adjust blade size if you like). Reheat and adjust seasonings as needed. Add a splash of heavy cream before serving if you want cream of tomato soup. If you don’t have a food mill you can also make this a semi-chunky soup, but I’d recommend a smaller dice for onions, carrots, celery and red peppers. To make a sauce, return to pot after pureeing and let it continue to simmer over low heat until it reaches the desired consistency.
Time 1h20m Yield 6-7 quarts Number Of Ingredients 15 Steps:
Put all of the ingredients in a large kettle. Bring to a boil, turn down to simmer and cook until the celery is soft, about 15 minutes; then add the butter sauce and brown sugar paste. Mix the sugar and flour together in a bowl. Add enough of the hot soup to make a paste, then stir this into the hot soup and bring to a boil until soup thickens, about 10-15 minutes. If the soup is thicker than you prefer, add a little water. Adding the red pepper flakes makes the soup zingier. If too sweet, add a little more salt. Pour soup into quart jars and can in a pressure canner for 25 minutes at 10 pounds pressure. Yield: 6-7 quarts, depending on size of tomatoes.
More about “garden fresh tomato soup recipes”
Time 35m Yield 2 serving(s) Number Of Ingredients 10 Steps:
- In a stockpot combine tomatoes, onion, cloves, and chicken brother. Bring to boil and simmer for 20 minutes. Remove from heat, add basil and wine and process in food processor.
- In the empty stockpot, melt butter and in flour to make a roux. Cook roux slowly until medium brown. Gradually whisk in a bit of tomato mixture, then stir in the rest. Season with sugar and salt to taste.
