tomato soup recipe?

Question

anyone got a simple tomato soup recipe? i looooooooove tomatoes

Answer 1

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16474,00.html

this is one of my favorite soup recipes of all time. it's great and easy. i hope that helps!

Answer 2

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour







Ingredients
3 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
2 celery sticks, chopped
200g/7oz carrots, chopped
1 bay leaf
1 large sprig fresh thyme
750g/1½lb ripe plum or vine-ripened tomatoes, roughly chopped
½ tsp sugar
salt and freshly ground black pepper
200ml/7fl oz passata
500ml/17fl oz vegetable stock
100ml/3½fl oz single cream
splash dry sherry
crusty bread and butter, to serve



Method
1. Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick
to the base of the pan.
2. Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender.
3. Remove the bay leaf and thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required.
4. Pour into large mugs or bowls and serve with fresh crusty buttered bread.

Tip: Any remaining soup will keep in the fridge for a few days or can be frozen in individual servings. When reheating, make sure it's heated thoroughly but don't boil it as this will ruin the taste and texture of the soup.

Answer 3

Preparation time lower than 30 minutes Cooking time 30 minutes to 1 hour materials three tbsp olive oil 1 colossal onion, chopped 2 garlic cloves, crushed 2 celery sticks, chopped 200g/7oz carrots, chopped 1 bay leaf 1 big sprig recent thyme 750g/1½lb ripe plum or vine-ripened tomatoes, roughly chopped ½ tsp sugar salt and freshly ground black pepper 200ml/7fl ouncespassata 500ml/17fl ozvegetable stock 100ml/3½fl ouncessingle cream splash dry sherry crusty bread and butter, to serve approach 1. Warmness the olive oil in a colossal saucepan and prepare dinner the onion for 5-6 minutes over a smooth heat until just about softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for one other 6-7 minutes, stirring from time to time, making sure the greens do not follow the bottom of the pan. 2. Add the chopped tomatoes and sugar and season good with salt and pepper. Cook dinner for a few minutes, then stir in the passata and vegetable inventory. Deliver to a simmer, quilt with a lid and prepare dinner for 35-forty minutes, unless the entire vegetables are soft. 3. Put off the bay leaf and thyme, then mixture the soup in a liquidizer or meals processor. This may occasionally most commonly have got to be completed in two batches. Pour the soup into a smooth saucepan, passing it by way of a sieve if you wish to have it rather gentle. Stir within the cream, a splash of sherry and extra seasoning if required. Four. Pour into giant mugs or bowls and serve with fresh crusty buttered bread. Tip: Any remaining soup will hold in the fridge for a number of days or may also be frozen in person servings. When reheating, ensure it is heated entirely but don't boil it as this will spoil the taste and texture of the soup.

Answer 4

If you can get fresh tomatoes this time of year- the first recipe is great, and canned tomatoes do make a really good soup ( below) if you use a good brand, like RedPack.

Fresh Tomato Soup with Basil
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 you dont want seeds in it, put through a sieve or strainer, let some butter melt in the soup
decorate with basil leaves serve with olive foccacia.

Tomato Soup
1 tablespoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped carrot
1/4 cup chopped celery
2 (28 ounce) cans crushed tomatoes
3 1/2 cups vegetable broth
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 drops hot pepper sauce
Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.
Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

Answer 5

Here's a very simple one:
Cream of Tomato Soup
Place 4 large peeled tomatoes in a blender with 2 tablespoons of chopped chives and 3 or 4 basil leaves and blend until smooth.
Pour liquid in to pot and add 1 cup of heavy cream and 1 or 2 more tomatoes that have been peeled and diced. Cook until thickened and add salt and pepper to taste.

Answer 6

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 7

coaching time decrease than 30 minutes Cooking time 30 minutes to a million hour factors 3 tbsp olive oil a million large onion, chopped 2 garlic cloves, crushed 2 celery sticks, chopped 200g/7oz carrots, chopped a million bay leaf a million large sprig clean thyme 750g/a million½lb ripe plum or vine-ripened tomatoes, style of chopped ½ tsp sugar salt and freshly floor black pepper 200ml/7fl oz..passata 500ml/17fl oz..vegetable inventory 100ml/3½fl oz..single cream splash dry sherry crusty bread and butter, to serve approach a million. warmth the olive oil in a large saucepan and prepare dinner the onion for 5-6 minutes over a comfortable warmth till merely approximately softened yet not browned. upload the garlic, celery, carrots, bay leaf and thyme and prepare dinner for a added 6-7 minutes, stirring especially circumstances, making valuable the vegetables do not stick to the backside of the pan. 2. upload the chopped tomatoes and sugar and season properly with salt and pepper. prepare dinner for a jiffy, then stir interior the passata and vegetable inventory. deliver to a simmer, hide with a lid and prepare dinner for 35-40 minutes, till all the vegetables are comfortable. 3. eliminate the bay leaf and thyme, then mixture the soup in a liquidizer or nutrients processor. this could probably could be completed in 2 batches. Pour the soup right into a sparkling saucepan, passing it by way of a sieve in case you opt for it fairly comfortable. Stir interior the cream, a splash of sherry and greater effective seasoning if required. 4. Pour into large mugs or bowls and serve with clean crusty buttered bread. Tip: Any ultimate soup will shop interior the refrigerator for some days or may well be frozen in guy or woman servings. while reheating, make valuable that's heated thoroughly yet do not boil it as this could destroy the flavor and texture of the soup.

Answer 8

found one for you:

Old Fashioned Cream of Tomato Soup:

1 tablespoon chopped sauteed onion.

2 1/2 lbs. tomatoes.

2 quarts of milk.

1/2 pint of heavy cream.

4 Tbsp. sugar

black peper to taste.
Methods/steps
simmer onion until done, add tomatoes, milk and cream. Bring to high heat but do not boil. Put lots of sugar in this one, then add a little more with plenty of black pepper.

Answer 9

step 1: drive to local grocery store
step 2: Purchase Campbell's Tomato Soup
step 3: prepare and enjoy!