How to make tomato soup in home?

Answer 1

Making tomato soup at home is difficult if you are talking about starting with fresh home grown tomatoes. First you need to peel, core, cook & juice your tomatoes (using a colander to remove the seeds). Then you simmer the juice for at least 30 minutes. Then you can begin making your soup. Since you don't say what type of tomato soup you want, I can't really help any further. There is literally 100's of variation. Check on cooks.com or any recipe web sight for ideas.

For a wonderful quick soup using the old stand by canned cream of tomato soup. (makes 4+ servings) in large sauce pan add
2 cans of condenced cream of tomato soup
1 cup of milk
1cup of crushed Italian style tomatos
4 oz. of cubed velveeta cheese
2-4 tea chopped fresh basil (or 1 t dried)
Salt & pepper to taste
1/4 tea. crushed cayanne pepper.

Heat throughly, stiring frequestly until cheese is compleatly melted. Very delicious topped with croutons and a small sprinkle of juilanned fresh basil. It tastes like the $8 a bowl tomato soup I get at my favorite resturant.

Answer 2

INGREDIENTS:

* 4 cups chopped fresh tomatoes
* 1 slice onion
* 4 whole cloves
* 2 cups chicken broth
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 2 teaspoons white sugar, or to taste

DIRECTIONS:

1. 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.

2. 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.

Answer 3

here is my opinion:
You don't need a recipe because the basic soup is so easy to make. Basically you need tomatoes, stock, seasoning. If you use fresh tomatoe then blanch them in hot water and cool in ice water. The skins will peel off. Then scoup out seeds. Puree the tomato flesh in blender--this step determines basic texture. You can make it chunky, or make it smooth. Put it in pot with a litle chicken or veggie stock. Simmer a few minutes then taste. According to your taste test and preferences, add salt/pepper/etc. Basil would be good or oregano. You can add a little cream or half and half right before serving to give it a smooth taste.

If that isn't structured enough, try the recipe below, but honestly it is more fun to fly by the seat of your pants in the kitchen.

2 tablespoons olive oil
1 large shallot, finely chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes (juice drained)
2 cups vegetable stock
salt and pepper
sour cream (optional)
grated parmesan cheese (to garnish)
fresh basil (to garnish)

6 servings Change size or US/metric
Change to: servings US Metric

30 minutes 10 mins prep

Answer 4

Fresh Tomato Zucchini Soup

At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time.

Original recipe yield: 8 servings.

INGREDIENTS:
2 1/2 tablespoons olive oil
1 medium zucchini, cubed
2/3 cup cooked rice
1 clove garlic, minced
8 large tomatoes, cored
1 small sweet onion, chopped
1 tablespoon chopped fresh red chile pepper
1 (14 ounce) can vegetable broth
1 tablespoon dried tarragon
2 teaspoons dried dill weed
1 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS:
Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic and rice. Cover, and cook 45 minutes.

Answer 5

This is my fave tomato soup recipe. Sometimes I will add a splash of heavy cream at the end to make it "Cream of Roasted Tomao Basil Sopu." :-)

** Roasted Tomato Basil Soup **

3 lbs. ripe plum tomatoes, cut in half
¼ cup plus 2 Tbsp.s good olive oil
1 Tbsp. kosher salt
1 ½ tsp. freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 cloves, garlic minced
2 Tbsp.s unsalted butter
¼ tsp. crushed red pepper flakes
1 (28 oz.) can plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 tsp. fresh thyme leaves
1 quart chicken stock or water

Preheat the oven to 400°F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbsp.s of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

--Ina Garten

Answer 6

Tomato Rosemary Soup

Ingredients:

1 cup raw cashews
3 cups water
1/2 teaspoon onion salt
1 tablespoon onion powder
2 tablespoons arrowroot or cornstarch
1/4 cup instant brown rice
1 quart tomato purée
1 tablespoon honey
1 teaspoon basil if desired
fresh rosemary

Preparation:

Blend cashews, water, onion salt, onion powder, and arrowroot together until smooth.

Pour this mixture into a saucepan with the tomato purée and honey, and bring to a boil. Lower the heat and simmer, stirring occasionally.

Add the rice and simmer until rice is tender.

Salt to taste. Add basil and set off the heat covered for 5 minutes.

Serve garnished with fresh rosemary.


Roasted Tomato and Garlic Soup

Makes a gourmazing first impression. Roasted cloves of garlic lend a smoky sweetness to this hip and healthy soup.

Makes 6 servings

Ingredients:

10 ripe plum tomatoes, halved
1 onion, quartered
2 tablespoons olive oil
1/2 teaspoon pepper
1/4 teaspoon salt
2 heads garlic, cloves separated, unpeeled
3 cups chicken or vegetable broth.
2 tablespoons tomato paste
1 bay leaf
1/4 teaspoon dried thyme
1 teaspoon lemon juice
1/2 teaspoon brown sugar

Preparation:

Preheat oven to 425°F. In a large bowl, combine the tomatoes, onion, olive oil, pepper and salt. Transfer to baking sheet, placing tomatoes cut-side down. Add the garlic cloves, and bake vegetables for 20 minutes.

Once cool enough to handle, squeeze garlic cloves out of their skins and add to slow cooker, along with tomato mixture.

Stir the broth, tomato paste, bay leaf, and thyme into the slow cooker. Cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours.

Discard the bay leaf, and transfer the soup to a blender or food processor; purée in batches until smooth.

Return mixture to the slow cooker, stir in the lemon juice and brown sugar and serve.

Answer 7

1 Tbsp soya margarine
1 medium sized onion, chopped
1 small potato (100-125g, 4oz), chopped
450g (1lb) tomatoes, quartered
1 bay leaf (optional)
2 Tbsp tomato puree
400ml (16 fl oz) vegetable stock
Salt and freshly-ground pepper to taste
Melt the margarine in a large saucepan and saute the onion until transparent. Add potato, tomatoes, bay leaf (if using), tomato puree and stock. Bring to the boil, cover and simmer for 20 minutes.

Remove the bay leaf if used, and puree. Push through a wire sieve, if liked, to remove the tomato seeds and skins (I think this is well worth the effort). Adjust the seasoning to taste and reheat before serving.

Answer 8

Ingredients
1/2 cup chopped onion
3/4 cup chopped green or red sweet pepper
1 tablespoon margarine
1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/8 teaspoon ground red pepper (optional)
2 cups tomato juice
1 cup buttermilk
Fresh basil leaves or lime slices (optional

Answer 9

Step 1: get can out of cupboard.
Step 2: open can with can opener (warning, do NOT attempt to use teeth for this)
Step 3: dump soup in pan.
Step 4: turn on fire under pan and heat to desired temperature.
Step 5: eat

Answer 10

1onion
1carrot
2 sticks celery
1lb very ripe tomatoes
1bay leaf
sugar
vinegar
olive oil

chop onion celery carrots fry in olive oil until soft add tomatoes water to cover simmer for 45 minutes
add a dash of vinegar and 3 teaspoons sugar blend to smooth salt to taste