How do you make home made tomatoe soup from fresh tomatoes?

Question

i really need a recipe because i am going to be having a potluck!

Answer 1

Tomato-Basil Soup


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 medium yellow onion -- chopped
8 sprigs fresh basil -- tied together
with kitchen string -- plus
1/2 cup loosely packed fresh basil leaves -- cut
into thin strips
8 large ripe tomatoes -- peeled
seeded and chopped
4 cups chicken stock
coarse salt
freshly ground black pepper

Heat the olive oil in a large soup pot over medium-high heat. Add the onion
and cook, stirring occasionally, until soft, about 7 minutes. Add the basil
sprigs, tomatoes, chicken stock and 1 cup water and bring to a boil over
high heat. Reduce the heat to medium-low and simmer until the liquid is
reduced by one-quarter, about 20 minutes. Cool for 10 minutes. Remove the
basil and discard.

In a blender, puree the soup in several batches until smooth, 2-3 minutes
per batch. Strain into a clean pot and bring to a simmer over medium heat.
Season to taste with salt and pepper.

To serve, ladle the soup into bowls and garnish with the basil leaves.


Notes: This soup can be made up to a day in advance and stored in the
refrigerator until ready to serve. Reheat over medium heat until hot, about
5 minutes.

Answer 2

Yumdillyicious Tomato Soup
10 plum tomatoes, sliced in half lengthwise (you can scoop out the seeds if you like)
1/4 cup olive oil
6 cloves of garlic, peeled and smashed with the side of a knife
Salt and pepper
1 medium yellow onion, diced
1 large leek, sliced in thin rounds and cleaned
3 cups of vegetable stock
1 tablespoon finely chopped fresh basil or thyme
1 tablespoon of balsamic vinegar
1 1/2 cups of heavy cream

Preheat your oven to 325°. Place the tomatoes in a large baking dish, cut side up. Nestle the garlic cloves between the tomatoes and drizzle half the olive oil over top. Sprinkle liberally with salt and pepper. Roast uncovered for 25-30 minutes.

Heat the rest of the olive oil in a medium pot over medium-high heat. Add the onions and leeks and cook until the onions are extra-soft and turning golden, about 10 minutes. Add the tomatoes, garlic, and juices from the roasting pan to the pot. Stir in the vegetable stock and the fresh herbs. Cook for 20 minutes and stir occasionally.

In a small saucepan, cook the heavy cream over low heat until the cream reduces. This should take 15-20 minutes. Use a hand-held blender to puree the tomato mixture in the pot. Or you could let the soup cool slightly and place inside a regular blender. To keep from decorating your kitchen red, you will want to do this in at least two batches. If you want a very smooth soup, strain the tomato mixture using cheesecloth or a fine mesh strainer. Add the tomato mixture back to the pot, add the reduce cream and cook for five minutes. Ladle into bowls, serve with the grilled cheese, and enjoy while watching Sesame Street.

If you want to leave out the cream you can. It serves to thicken the soup a bit but you can make that happen by pureeing and straining the soup and then cooking it over medium-high heat uncovered until the soup has the thickness you desire. You could also stir a teaspoon of corn starch into a quarter-cup of cold water. Stir it briskly with a fork to remove all the lumps. Now stir a spoon or two of the tomato mixture into the bowl and then stir that mixture slowly into the pot. You'll have to let it boil for a few minutes before you know how thick this will make it. If it seems too thick, add some vegetable broth or water to the soup. Adding a small handful of rolled oats and cooking for about 10 minutes will also thicken up the soup, and get a little more fiber into your diet.

Answer 3

3 medium tomatoes, peeled and quartered,
1 1/2 cups water
1/2 cup chopped onion, -- (1 med.)
1/2 cup chopped celery, -- (1 stalk)
1/2 of a 6-oz can (1/3 cup) tomato paste
2 tablespoons snipped fresh cilantro or parsley
2 teaspoons instant chicken bouillon granules
2 teaspoons lime or lemon juice
1 teaspoon sugar
few dashes bottled hot pepper sauce
snipped fresh cilantro or parsley, -- (optional)

If desired, seed tomatoes. In a large saucepan combine fresh or
undrained canned tomatoes, water, onion, celery, tomato paste, the 2 tablespoons cilantro or parsley, bouillon granules, lime juice or lemon juice, sugar, and hot pepper sauce. Bring to boiling; reduce heat.
Cover and simmer about 20 minutes or till celery and onion are very tender. Cool slightly. Place half tomato mixture into a blender container or a food processor bowl. Cover and blend or process till smooth. Repeat with remaining mixture. Return all to pan; heat through or serve chilled. Garnish each serving with additional cilantro or parsley, if desired. Makes 4 side-dish servings

Answer 4

Once you try this delightful version of tomato soup with just a hint of citrus and the perfume of basil, you'll swear off canned tomato soup for good.

1/4 cup olive oil
2 large yellow onions, diced
1 tablespoon finely grated orange zest
18 ripe Roma tomatoes, quartered
Heavy cream
Salt and pepper to taste
Fresh basil leaves

Using a heavy saucepan set over medium heat, sauté onions in olive oil, stirring occasionally until tender and translucent, about 10 to 12 minutes.

Stir in orange zest and tomatoes and continue to cook over medium heat stirring occasionally to prevent scorching, about 20 minutes or until the tomatoes have broken down and rendered much of their liquid.

Puree soup in batches using either a food processor or blender. Then strain the mixture through a food mill or medium mesh sieve placed over a clean saucepan, discard remaining peel and seeds. Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add heavy or light cream to taste (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) Season to taste.
Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup.

Serves 4 to 6.

Answer 5

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
6 beefsteak tomatoes, seeded and chopped
4 ripe Roma tomatoes, chopped
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1 teaspoon salt
2 cups chicken or vegetable stock
1/8 teaspoon white pepper
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon orange zest
PREPARATION:
In heavy saucepan, heat oil and cook onions and garlic until tender. Add tomatoes, seasonings, stock, and pepper, and simmer for 20 minutes. Strain soup through a fine strainer.
In clean saucepan, melt butter and add flour; cook and stir for 2-3 minutes. Add 1/2 cup of the tomato mixture; cook and stir until thickened. Add remaining tomato mixture and cook and stir with wire whisk until mixture is hot and slightly thickened.

Answer 6

Take the tomatoes and dip them in a pot of boiling water for 30 seconds. Remove them and peel the skin. Then throw them in a food processor with a handful fresh oregano and parsley. Puree until it is liquefied. Then throw on top of a stove for 20 minutes or until boiling. Salt and Pepper to taste. You can lace it with milk or sour cream or cheddar cheese if you want. Have fun!

Answer 7

FoodTV.com - tons of recipes. Check it out.