how to make a tomato soup?

Question

how to make a tomato soup in home. with simple ingrediants and wid out adding any non-veg items

Answer 1

Roasted Tomato Soup

Ingredients:

1 tablespoon extra virgin olive oil
3 pounds large ripe tomatoes, cut in half crosswise
6 medium bell peppers, cut in half crosswise, ribs and seeds removed
2 medium Vidalia onions, cut in half crosswise and peeled
2 celery stalks (no leaves), chopped
4 cloves of garlic, peeled and finely chopped
1/2 teaspoon salt-free seasoning (or to taste)
1 teaspoon cayenne pepper (or to taste)
1 quart chicken broth
2 tablespoons sun dried tomato paste
1 tablespoon tomato paste
4 teaspoons each chopped fresh basil, chives and oregano (if substituting dried herbs, use 1 teaspoon each)

Preparation:

In a bowl, toss together tomatoes, peppers, onions, celery, and garlic. Add pepper and salt-free seasoning to taste. Place on a baking sheet. Preheat oven to 400 degrees F. Roast until they start caramelizing and become soft, about 25 minutes. Cool, then discard the peels and seeds.

Place the mixture in a food processor or blender with some of the chicken broth and pulse the purée to desired thickness. In a soup pot, combine the purée with the remaining chicken broth, sun dried tomato paste, tomato paste and cayenne pepper. Add half of the fresh herbs (if using dried herbs, add them all at this stage) and cook, stirring often, until just simmering. Season to taste with salt and pepper.

Answer 2

First concese' about 10 ripe tomato,
Then peel, seed, and chop them,

chop:

1/2 onion
2 carrrot
2 celery stalk

In stock pot add one tbls olive oil heat and then place chopped veggies in. Not the Tomato(hold the tomato aside)

Add :

1/4 tsp oregano,
1/4 tsp thyme
1/2 tsp basil
1/2 pepper

Saute till carrots soft, then add tomato saute for ten-fifteen minutes.

Then add 2 can mushroon stock, or 4 boullion and 4 cup water

After adding mushroon stock add enough water to cover tomato.


Let simmer for 1 hour skimming acid foam off top.

After 1 hour blend soup using handblender,

Soup is done...

yum yum


lr

Answer 3

My favourite way to make tomato soup is to get fresh plum tomatoes (also called roma tomatoes) and seed them by slicing them in half or scooping them out with a small spoon or squeezing the seeds out. Then rough chopping half of them them by hand and running the other half through a blender or food processor on the puree/liquefy setting.

Then in a deep pot I saute sliced fresh garlic and minced onion in some olice oil. Once the garlic and onion are translucent I pour in the tomatoes and add some finely julienned fresh basil (julienne is when you roll up basil leaves and then cut into very thin strips) and heat just until the whole mixture is hot and salt and pepper to taste.

Serve it up immediately and add garnishes like, toasted french or italian bread, your favourite shredded cheese, creme fraiche or sour cream, etc.

It's warm and fresh and easy.

Answer 4

Roasted Tomato Soup with Croutons

For the soup:
12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
12 large garlic cloves, peeled
Salt
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups cold water
For the bruschetta:
1 loaf country-style bread
Extra-virgin olive oil
Salt


Preheat the oven to 500 degrees F.
Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.

Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.

In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.

Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.

Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl. Pour the soup around each bruschetta. Garnish with torn basil leaves.

Answer 5

Tomato soup with basil

Fresh homemade tomato soup, nothing like it. Ideal when tomatoes are in season and plentiful. If prepared with vegetable stock it will be suitable for vegetarians

3 lb ripe tomatoes, peeled and chopped
1 large onion, peeled and finely chopped
1 clove of garlic, crushed
1 large potato, peeled and grated
fresh basil leaves
2 - 3 cups chicken or vegetable stock
1 tablespoon tomato purée
salt and freshly ground pepper to taste
1 tablespoon of olive oil
a knob of butter

peel the tomatoes ( place tomatoes in to a bowl and pour boiling water over, leave a few seconds, the peel should come off easily )

sweat the chopped onion in the heated olive oil until soft

add the chopped tomatoes, tomato purée, crushed garlic, salt and pepper some of the basil leaves and stir

pour the stock over it and let it simmer for 30 - 40 minutes

grate a potato into the soup and let it simmer another 10 -15 minutes

blend it until smooth, if no pips are required push through a sieve

let some butter melt in the soup

decorate with basil leaves serve with olive foccacia. Delicious.

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.

Answer 7

Yield: Makes 6 main-course servings
active time: 1 hour
total time: 8 hours

ingredients

For soup
2 lb country-style (meaty) pork ribs
2 lb chicken thighs, legs, and wings
4 scallions, coarsely chopped
1 (2-inch) piece peeled fresh ginger, chopped
12 cups water
1 1/2 lb bok choy, leaves halved lengthwise, then stalks and leaves thinly sliced crosswise
1 1/2 teaspoons salt
1/4 teaspoon white pepper

For wontons
1/2 lb ground pork (not lean)
1 large egg yolk
2 scallions, finely chopped
1 (1 1/2-inch) piece peeled fresh ginger, finely chopped
1 tablespoon soy sauce
1 teaspoon rice vinegar (not seasoned)
1/2 teaspoon Asian sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
About 30 wonton wrappers, thawed if frozen

preparation

Make broth:
Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours. Pour broth through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at least 1 1/2 hours.

Make wontons:
Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).

Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in same manner.

Finish soup:
Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot. Stir in bok choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes. Add wontons and simmer, uncovered, gently stirring, until filling is just cooked through, about 3 minutes (cut 1 open to check).

Answer 8

I use 2 cans of soup, 2 cans of milk, and 3 slices of hot pepper cheese. Heated together on the stove until boiling. Stir so that a film doesn't occur on the bottom of the pan or the top of the soup.

Answer 9

Vegetarian Chilled Yellow Tomato Soup With Avocado

1 tablespoon olive oil, plus 1 teaspoon
2 large onions, chopped
3 1/2 lbs yellow tomatoes, chopped,8 cups
salt
freshly ground black pepper
1 ripe avocado
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon chopped shallots
1/3 cup seeded and diced ripe tomatoes
1/3 cup yellow pear tomatoes, halved
2 small tomatillos, husked and diced


In a large saucepan, heat 1 tablespoon oil over medium heat.
Add onions and cook, covered, stirring occasionally until translucent, 4 to 5 minutes.
Add chopped yellow tomatoes; cook, uncovered, until pulpy, about 20 minutes.
In a blender or food processor, puree tomato mixture in 2 batches.
Press through a fine sieve into a large bowl, discarding skins and seeds.
Season with salt and pepper.
Cover and refrigerate until chilled, at least 2 hours or overnight.
Just before serving, peel and pit avocado.
In a small bowl, mash avocado, chopped cilantro, lime juice and shallot into a coarse puree.
Season with salt and pepper.
In another small bowl, toss red tomato, yellow pear tomatoes and tomatillos with remaining 1 teaspoon oil.
To serve, ladle soup into 6 chilled soup plates.
Place a scoop of avocado puree in the center and surround with some of the tomato mixture.
Garnish with slivered cilantro and a grinding of black pepper.

Answer 10

Go buy campells tomato soup and heat it up. I know your probably talking homeade or something. But whats the point when you can go buy a can for like 50 cents.



You gonna go with Steves or the other long ideas of are you going to do it the easy way hehe.