Beach Bar Tomato Soup Recipes

Steps:

• 1. Saute butter and onions. Stir in tomato soup and 2 cups half and half and begin to heat over medium-low heat.
• 2. Meanwhile, heat remaining 2 cups of half and half in microwave. Then remove wrapper from cream cheese and microwave on a plate for about 20-30 seconds.
• 3. Stir into heated half and then pour into tomato soup mixture. Add seasonings and stir until hot, being careful not to scorch the bottom of the soup. Cream cheese should melt completely. Soup can be run through a blender or an immersion blender can be used to mix everything thoroughly.
• 4. Serve in individual bowls with a sprinkling of freshly ground black pepper and croutons.

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.

Steps:

• Saute onion in butter in a large saucepan or soup pot until translucent. Add Cream cheese and stir until fully melted and creamy. Stir in tomatoes and soup, add milk or half and half. Heat on low, stirring occasionally, until heated through. Ladle into bowls and top with croutons and shredded mozzarella It makes a lot but freezes well. This tastes better the longer the flavors can mingle.

Steps:

• Heat oven to 425.
• Line the baking pan with parchment paper. Arrange the tomatos, cut side up, on the pan. Scatter onion and garlic in a single layer around tomatoes. Sprinkle tomatoes, onion, garlic, with basil, oregano, salt and pepper to taste; drizzle with oil. Bake on the middle of the rack of the oven until tomatoes are golden on the bottoms and start to collapse, about 40 minutes.
• Remove from oven and carefully transfer the contents of the pan to a blender. Add 1/2 cup broth and puree until smooth.
• Transfer mixture to a medium saucepan. Stir in remaining 1/2 cup of broth and bring to a simmer over medium heat. Remove pan from heat and season soup with additional salt and pepper if desired. Serve warm.