Help! I need a homemade recipe for tomato soup ..?

Question

Does anyone know how to make this without it tasting tart..when I make it it seems a bit tart .. thanks!!!

Answer 1

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
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.
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 2

Fresh Tomato Bisque

Ingredients:
3 tablespoons butter
1 medium onion, coarsely chopped
2 tablespoons all-purpose flour
2 cups water
4 pounds tomatoes, peeled, seeded, and cut into pieces
2 tablespoons light brown sugar
6 whole cloves
1 teaspoon salt
Freshly ground black pepper
1 cup medium or whipping cream

Instructions
Melt the butter in a large saucepan. Add the onion and toss to coat. Stir over medium heat until the onion is tender. Sprinkle on the flour and continue stirring over medium heat until the mixture foams. Stir in the water and bring to a boil. Measure out 3/4 cup of the tomato pieces and set aside. Add the remaining tomato pieces to the boiling mixture. Stir in the brown sugar and cloves. Reduce the heat and cook, uncovered, at the gentle bubble for 30 minutes.

Transfer to a food mill and force through. Return to the saucepan and stir in the reserved tomato pieces. Blend in the salt, pepper, and cream. Place over medium heat and warm gently, but do not boil.

Answer 3

Quick Homemade Tomato Soup

25 min 5 min prep

2 tablespoons vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 (28 ounce) can stewed tomatoes
3 cups chicken stock
1/4 cup tomato paste
1/4 teaspoon pepper

in saucepan, heat oil over medium heat.
Cook onions and garlic until softened.
Add tomatoes, stock, tomato paste and pepper.
Bring to a boil.
Reduce heat and simmer for 15 minutes or until slightly thickened.
Using immersion blender or food processor, puree (optional).

Answer 4

Mom's Homemade Tomato Soup

This homemade tomato soup recipe is an easy recipe to make. This is a fall soup to warm your body and soul. Tomatoes are relatively cheap, but this tomato soup recipe tastes obscenely luxurious — smooth, soft, gentle and rich. As an added bonus, there's a lot of nutrition in tomato soup. Serve with Tea Biscuits or Corn Bread.
Ingredients


8 large ripe tomatoes
2 cups water
1 tablespoon sugar
Pinch of salt
1 teaspoon dill
4 ounces butter
1 pint whipping cream
4 quart pot
Sieve
Large mixing bowl
Mixing spoons
Measuring spoons

Preparation



Nourishing Tomato Soup

Drop eight large, ripe tomatoes into a pot of boiling water for 30 seconds. Remove the tomatoes and peel them. Place the peeled tomatoes back into the pot. Add two cups of water, one tablespoon sugar, one teaspoon dill, and a pinch of salt to the tomatoes. Cover and simmer for 45 minutes. Sieve the simmered mixture into a bowl or container. Put sieved mixture back into the pot and place on low heat. Gently add four ounces of butter to the pot — sliver by sliver. Do not let the soup boil! Remove pot from the heat and SLOWLY add one pint of whipping cream. Stir until smooth. Reheat the soup on low. Again, do not boil.
Serve immediately with black pepper, chopped parsley and lots of croutons.

Helpful Hints


The most important hint while preparing this tomato soup is not to boil it, or it will curdle. Gentle it all the way through. For homemade tomato basil soup simply substitute 1 teaspoon basil for the dill.

Answer 5

Ingredients

Salt
1 stalk celery
1/3 cup olive oil
1 carrot
Chopped parsley
1 cup soup pasta (any tiny pasta)
1 Onion
500gr [1 lb] of tomatoes
1/2 tsp sugar
Pepper


1. Slice the tomatos to very small slices
2. Slice the carrot to small thin slices.
3. Slice the to small thin onion.
4. Add about 1.5 litres [3 pints] of water in saucepan
5. Add tomatos, onions, carrot and celery.
6. Boil and cook over a medium heat for aprox. 30 minues.
7. Squash tomatoes that have been cooking in the saucepan.
8. Add salt and pepper to your taste
9. Chop parsley and add it to the mix.
10. Add pasta and cook for about 10 minutes. (time may vary according to the past you used)


Note : Ripe tomatoes are best for this recipe, alternatively you can also use thinly choped canned tomatoes

Answer 6

Creamy Tomato Soup
4 tomatoes - peeled, seeded and diced
4 cups tomato juice
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture and return the puree to the stock pot. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Answer 7

Roasted Tomato Soup

This hearty dish is a hit with everyone! It can be a soup, a sauce, or even a zesty dip.

Makes 8 servings

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 homemade chicken broth or store bought low-sodium 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.

Ladle the soup into bowls, sprinkling each serving with the rest of the fresh herbs. Garnish with fresh or thawed frozen corn niblets, some fresh basil, cornbread crumble, thinly sliced artichokes or whatever garnish you like.