Time 20m Yield 4 servings. Number Of Ingredients 6 Steps:
Place all ingredients in a blender; cover and process until smooth. Transfer to a large saucepan; heat through.
Time 25m Yield 6 Number Of Ingredients 9 Steps:
Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.
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 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 30m Yield 4 serving(s) Number Of Ingredients 5 Steps:
In a saucepan, sauté onion in butter until tender. Stir in seasoned tomatoes (with juice), soup, and milk. With a wand blender, whirl soup until desired consistency. Bring almost to a boil. Reduce heat; cover and simmer for 10 to 15 minutes.
Time 45m Yield 4 servings (1 quart). Number Of Ingredients 6 Steps:
In a large saucepan, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, 1 at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes; remove seeds., In another large saucepan, melt butter. Add tomatoes, 2 tablespoons chives, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until tender, stirring occasionally. Remove from the heat. Cool slightly., In a blender, process soup until blended. Return to the pan. Stir in cream; heat through. Sprinkle each serving with remaining chives.
