Real Yummy Tomato Soup Recipes

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:

• Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

Steps:

• In a large pot, melt the butter and olive oil. Add the onions, and saute until transparent.
• Add the carrots and celery, and cook until soft, cooked, concentrated and a bit caramelized.
• Add the rest of the ingredients, bring to a simmer, and cook about 20 minutes.
• NOTES:.
• This is delicious as it is, but I sometimes puree about ½.
• It would probably be terrific fully pureed, maybe with some cream added. (Add less water.).
• Ingredient amounts can be adjusted to taste. I am pretty sure this would still be good with all olive oil, or veggie stock, or even no stock. Actually, the taste is very full, and more water could be added if desired.
• If you have the time, instead of the garlic powder, add a bit of crushed garlic with 1 T of water a couple of minutes before adding the tomatoes and water.
• Prep time is the chopping and opening cans. The Cooking time will include some mixing while sauteeing. Your number of servings can also vary.

Steps:

• Heat the olive oil in a large pan, then tip in the onion and garlic. Cook over a moderate heat until the onion has softened, about 5 mins. Stir in the tomato purée, then pour in the chopped tomatoes and basil leaves, and bring up to the boil. Turn the heat down and leave to simmer for about 15 mins until thick and full of flavour. If you like a smooth soup, whizz the mixture at this point to form a smooth sauce. Can now be cooled and frozen for up to 1 month.
• To finish the soup, tip the tomato mixture into a pan. Spoon the baking soda into a small bowl and pour over 1 tbsp or so of the milk. Mix together until there are no lumps, then tip into the tomato mix and pour over the milk. Bring up to a boil (the mixture will froth, but don't worry - it will go away). Gently simmer for about 5 mins until ready to serve.