Tomato Velvet Soup Recipe 55

Steps:

• The secret to this soup's delicate flavor is that the basil is never exposed to heat, which often makes the herb taste rather harsh and sharp. 1. Blanch tomatoes with boiling water, core them and slip off peelings. Working over a sieve set over a large bowl, split crosswise and scoop out seeds into sieve. Discard seeds and roughly chop tomatoes. Add to collected juices and set aside. 2. Sweat onion in butter in a soup pot over medium heat until wilted and translucent, but not colored, about 10 minutes. Add tomatoes and juice, water, hot pepper (left whole), parsley and a large pinch salt. Bring to boil, reduce heat to low and simmer slowly until tomatoes break down and onion is tender, about 30 minutes. Turn off heat. 3. Remove and discard hot pepper and parsley. Puree in a blender or food processor. Stir in milk or half and half. Cool, cover and chill. Taste and adjust seasonings. 4. Drizzle each serving with cream or whip cream until it holds soft peaks and put a dollop in center of each serving. Sprinkle with herbs and white pepper.

Steps:

• Empty can of tomato soup into small saucepan.
• Fill empty soup can 1/2 full of milk (your choice-- skim, 1%, 2%, whole, etc.).
• Pour into pan.
• Stir to combine.
• From a standard size Velveeta "brick" (typically a 2 lb. size), slice off 1/4 of the entire brick.
• Cut into 1/2" cubes.
• Place into soup/milk mixture.
• Over medium heat, stir soup, milk, and cheese cubes to combine.
• While cheese sauce is being prepared, prepare your choice of elbow macaroni or shell pasta per package directions.
• Try to time pasta to be done and drained just prior to the cheese sauce being completed.
• Taste the cheese sauce.
• Too cheezy? Add a few splashes of milk.
• Not cheezy enough? Add a cube or two more of Velveeta and stir to combine and melt.
• When cheese sauce is to your liking, place the hot, drained (not rinsed) pasta back into the pasta pot.
• Add cheese sauce from sauce pan.
• Stir to combine cheese sauce and pasta.
• Serve hot immediately.

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:

• 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.

Steps:

• Put 4 cups dried bread cubes in a buttered casserole dish. Pour 1 cup melted butter over cubes. Mix and simmer for 5 minutes,the sugar,tomato puree, water salt and pepper. Pour mixture over cubes and bake at 375 for 45-50 minutes