How to make tomato soup?

Question

I want the recipe

Answer 1

Hot and Healing Tomato Soup - Recipe
By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).

INGREDIENTS
2 tablespoons olive oil
6 cloves garlic, minced
2 medium onions, chopped
4 cups canned tomatoes with their juice
1/4 cup celery leaves, diced
1 dried chipotle pepper, diced, or hot pepper flakes to taste
2 tablespoons butter or olive oil
2 tablespoons flour
1/2 cup vegetable broth and more as needed
Salt and freshly-ground black pepper to taste
fresh basil or parsley sprigs for garnish (optional)

1. In a large heavy-bottomed soup pot, saute the onions and garlic in the olive oil until softened, about 5 minutes. Add canned tomatoes, squashing them with your hands, or using a potato masher to break them up after they’ve been added to the pot. Add celery leaves and hot pepper.

2. Bring mixture to a simmer and cook, uncovered, 30 minutes.

3. In a saucepan, heat butter until melted, then sprinkle with flour and cook, stirring frequently, until flour is golden. Add 1/2 cup vegetable broth and whisk until mixture is smooth and creamy.

4. Add flour and broth mixture to tomatoes in soup pot, stirring until well incorporated and thickened. Add more broth if needed to adjust consistency, then add salt and pepper to taste.

5. Serve hot, garnished with a fresh basil or parsley sprig if desired.

Serves 4 to 6.

Answer 2

Spiced Tomato Soup
* 1 Tbs (15 ml) olive oil
* 2 cups (500 ml) chicken stock
* 1 medium onion, chopped
* The juice and grated zest of 1 orange
* 2-4 cloves garlic, finely chopped
* 1 Tbs (15 ml) honey
* 1 can (28 oz, 785 g) plum tomatoes, crushed and with their liquid
* 1 cinnamon stick (about 3 inches, 8 cm)
* 1/2 tsp (2 ml) ground allspice
* 1/4 tsp (1 ml) freshly grated nutmeg
* Salt and freshly ground pepper to taste
* Chopped fresh mint leaves for garnish

- Heat the oil in a large pot over moderate heat and sauté the onion and garlic until tender but not brown, about 10 minutes.
- Add the remaining ingredients except for the mint
and bring to a boil. Reduce the heat and simmer covered for 30 minutes.
- Remove and discard the cinnamon stick and puree the soup
in batches in an electric blender or food processor until smooth.
Tips: Serve either hot or cold, garnished with chopped mint.
* Serves 4 to 6


Tomato Soup
Servings: 6

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 a recipe for Clear Tomato soup:

1 quart Chicken stock
1T olive Oil
1 cup chopped leeks (or onions)
1 cup diced celery
2 large cans diced tomatoes
Salt and Pepper to taste

Heat oil in bottom of stock pot. Saute celery and leeks (or onion) in bottom of skillet until tender. Add everything else and heat thoroughly.

You can always use a stick blender to make this smoother.

Answer 4

2 (15-ounce) containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
1 (28-ounce) can concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil, cut into chiffonade, for garnish
Soup toppers, for garnish, recipe follows

Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating soup toppers.

Soup Toppers:
4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market
2 cloves cracked fresh garlic, optional
Extra-virgin olive oil
Freshly ground black pepper
1/2 pound shredded cheese to compliment your soup: provolone, Asiago, cheddar, Gruyere, Swiss, etc.

Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

Answer 5

Fresh Tomato Soup

INGREDIENTS:
1/4 cup diced celery
1/2 cup diced sweet onion
1 small carrot, shredded
2 to 3 teaspoons butter
4 large tomatoes, peeled and seeds removed, chopped
3 cups chicken broth
1 cup tomato juice or V-8 juice
1 tablespoon long grain white rice, optional
1 tablespoon chopped fresh basil or 1 teaspoon dried leaf basil
salt and pepper, to taste
2 teaspoons chopped fresh parsley, for garnish

PREPARATION:
In a medium saucepan, sauté onion, celery and carrots in butter until softened but not browned. Add tomatoes and a small amount of chicken broth. Simmer for 15 minutes. Add the remaining chicken broth and rice
Season with the basil and salt and pepper, to taste. Cover and simmer for 20 minutes, or until rice is tender. Serve garnished with parsley. If desired, blend a a cup or two of soup and add back to the mixture for a thicker soup.
Serves 4.


Easy Creamy Tomato Soup

INGREDIENTS:
4 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
3 tablespoons all-purpose flour
3 cups milk
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon (scant) ground black pepper
2 cans (14.5 ounces each) diced tomatoes, undrained
chopped basil leaves or fresh grated Parmesan, optional

PREPARATION:
In a large saucepan, heat butter over medium-low heat. Add chopped onion and celery; cook, stirring, until tender. Stir flour into the vegetable mixture, stirring until well incorporated. Gradually stir in milk and add the sugar, salt, and pepper. Continue to heat, stirring, until the mixture thickens and begins to boil.
Dice tomatoes smaller or puree in a blender or processor, if desired. Heat tomatoes in a separate saucepan then gradually add them to the first mixture, stirring constantly. If desired, garnish with freshly grated Parmesan cheese or fresh chopped basil leaves.

Answer 6

Chilled Tomato Soup with Cilantro-Yogurt Swirl
http://food.yahoo.com/recipes/eatingwell/997/chilled-tomato-soup-with-cilantro-yogurt-swirl;_ylt=AjTIqI27P0uX6cfm27YrWgZIY.Y5
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Coconut Curry Tomato Sauce
http://food.yahoo.com/recipes/food-and-wine/89157657-EA9C-11D6-82BD0002B3309983/coconut-curry-tomato-sauce;_ylt=AqvfhW2tb2zpKMA_qFjNjlpIY.Y5
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Hope it helps!

Answer 7

open the can, pour into a pot, heat, enjoy

Answer 8

just buy it. it's cheap.