HOMEMADE TOMATO SOUP
This is the essential homemade tomato soup recipe. It's time consuming because everything is from scratch, but very easy to make and easy to customize. You'll need a blender, mesh strainer, and two large pots. If you're cooking for fewer, cut the recipe in half. Top with seasoned croutons, crackers, pumpkin seeds, or feta cheese. The kids like to add Goldfish® crackers. You can be fancy and garnish with basil leaves also.
Provided by Michelle Storm
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
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.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 8.9 g, Cholesterol 14 mg, Fat 7.2 g, Fiber 2.3 g, Protein 1.9 g, SaturatedFat 3 g, Sodium 1180.2 mg, Sugar 5.4 g
TOMATO SOUP
To make the tastiest tomato soup you'll ever experience wait until the tomatoes are at their most ripe and juicy, around September
Provided by Jeni Wright
Categories Dinner, Lunch, Soup
Time 1h45m
Yield serves 4 for lunch or 6 as a starter
Number Of Ingredients 9
Steps:
- Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
- Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick to the bottom of the pan.
- Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake - this will keep everything well mixed.
- Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
- Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it's about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup's smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that's left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
- Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.
Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.08 milligram of sodium
OLD FASHIONED TOMATO SOUP
Mother made this soup when I was a child, and it was always one of my favorites. After 75 years, it still is! Mother's cellar was filled with home-canned vegetables, so the basic ingredient of this soup was right at hand. It never took her long to make a kettle of this wonderful soup. -Wilma Miller, Port Angeles, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, bring tomatoes to a boil. Add baking soda, garlic salt, pepper and salt if desired. Reduce heat; add the milk and butter. Heat through but do not boil. Garnish with parsley if desired.
Nutrition Facts : Calories 148 calories, Fat 9g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 423mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 6g protein.
CREAMY TOMATO SOUP- FROM SCRATCH
Another 'made from scratch' family favorite. The hardest part is cutting all of the tomatoes! I like to use Roma but any tomatoe you like will do. The half and half really adds great texture to the soup so don't cheat and add skim milk or other low fat milk. It will really take away from the great taste of the soup. The touch of cloves adds a special taste that will not be missed. A must have in this soup!
Provided by Michelle Kasper
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter with the oil over low heat in a pot.
- Add the onion; wilt over low heat for 8 to 10 minutes.
- Add the garlic during the last 2 minutes, stirring.
- Sprinkle with flour and cook 3 minutes longer, stirring.
- Add the tomatoes, tomato paste, sugar, and broth.
- Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes.
- Season with cloves, salt, and pepper.
- Remove from heat.
- Purée the soup in a food processor or blender, a small portion at a time.
- Pour through a strainer into a pot.
- Stir in the half-and-half.
- Warm the soup before serving.
GARDEN FRESH TOMATO SOUP
A quick and easy recipe for real homemade tomato soup like no other you've had before.
Provided by Charlotte
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
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.
Nutrition Facts : Calories 80 calories, Carbohydrate 9.4 g, Cholesterol 11.8 mg, Fat 4.3 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 742.9 mg, Sugar 5.2 g
TOMATO VEGETABLE SOUP
Gardening is one of my many hobbies and this recipe is a great way to use fresh tomatoes. It makes a wonderful light meal, served with crackers or herb-flavored croutons.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield about 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.
Nutrition Facts :
GRANDMA'S TOMATO SOUP
This recipe is my grandmother's. Originally, Gram even made the tomato juice in it from scratch! Gram had this soup cooking on the stove every time I visited her. She enjoyed making this tomato soup and other favorite dishes for family and friends, and she made everything with love. -Gerri Sysun, Narragansett, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes. Add sugar and salt. Stir in egg noodles and heat through. If desired, sprinkle with parsley.
Nutrition Facts : Calories 259 calories, Fat 12g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 1144mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH TOMATO SOUP
When tomatoes are in season, my family knows they can expect to see this soup on the dinner table. It tastes better than any store-bought soup.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Lunch
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.
Nutrition Facts : Calories 188 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 1022mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein.
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