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Question by Misskmomo: I need help making soup!!! Please Help!!!?
I got signed up for this soup making contest, I want to do something differnt. Any ideas??? Can you give a recipe, of your favorite soup.
There really aren’t any rules, it just has to be soup any kind will do

Best answer:

Answer by joeschlobotnic
Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup

Recipe courtesy Rachael Ray


* Vegetable or corn oil, for drizzling, plus 2 tablespoons — 2 turns of the pot in a slow stream
* 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
* 1 red bell pepper, split and seeded
* 1 pound chicken breast tenders
* 1 teaspoon poultry seasoning, 1/3 palm full
* 1 teaspoon cumin, 1/3 palm full
* Salt and pepper
* 1 small to medium zucchini, small dice
* 1 medium yellow skinned onion, chopped
* 3 cloves garlic, chopped
* 1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped — available in small cans in Mexican and Spanish food section of market
* 1 can stewed tomatoes, 28 ounces
* 1 can tomato sauce, 8 ounces
* 3 cups chicken stock, available in re-sealable paper containers on soup aisle
* 4 cups blue corn tortilla chips, broken up into large pieces
* 1 cup shredded cheddar or pepper Jack cheese
* 1/2 cup sour cream

Optional garnishes:

* 1/4 red raw onion, chopped
* 2 to 3 tablespoons chopped cilantro or parsley leaves
* 1 ripe avocado, diced and dressed with the juice of 1/2 lemon


Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.

While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.

Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

Know better? Leave your own answer in the comments!

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  1. What are the rules? Can it be any kind of soup?

    A big pleaser is creamed, roasted red pepper and tomato soup with pesto oil.

    1 teaspoon olive oil
    1 onion, chopped
    2 cloves garlic, minced
    3 red bell peppers
    4 large tomatoes – peeled, seeded and chopped
    1 1/2 teaspoons dried thyme
    2 teaspoons paprika
    1/8 teaspoon white sugar
    6 cups chicken broth
    salt and pepper to taste
    1 pinch ground cayenne pepper
    1 dash hot pepper sauce
    2 tablespoons butter
    1 1/2 tablespoons all-purpose flour
    6 tablespoons sour cream
    Add to Recipe Box
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    Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.

    Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
    Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.

    Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
    Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.

    Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

    Now you can go more elegant with the oil. This bright green oil you will put 4-5 drops on top after you ladle into the bowls.

    2 cloves garlic, minced
    2 cups loosely packed basil leaves
    1 cup extra-virgin olive oil
    1 teaspoon salt

    In the bowl of a food processor or blender place the garlic and basil and process on high while adding the olive oil in a steady stream. Continue to process until well-blended, season with salt to taste.

    Serve soup with a garlic crostini.

  2. Ghetto Slumgullion

    1 pound hamburger
    1 stick of butter
    1 large onion(diced)
    A lots a chopped garlic
    1 bunch celery (sliced)
    2 bunches of green onions(sliced thin)
    2 cans of beef broth
    2 cups water
    1 large can crushed tomatoes
    4 large potatoes(diced)
    1 small bag of elbow macaroni.
    assorted seasonings(see below)

    Use a big stock pot
    Toss in the butter
    drop the onions,garlic,green onion and let em stink up dat kitchen.
    Add your beef broth and water bring to boil
    crumble in your hamburger meat
    toss in everything else.Add anything else you want to
    it’s your soup 😀

    Now for the seasoning:
    add 3 or 2 bayleafs
    salt and pepper to taste
    a tablespoon of liquid smoke
    a tablespoon of kitchen bouquet
    a tablespoon of Louisiana hot sauce
    a tablespoon of woo sauce (werchestershisterheckicaintspellit)
    a tablespoon of A-1 steak sauce
    Let er get to a boil then cover and simmer just till them macaroni get fat and them veggies get tender.
    This does not take long, maybe 30 minutes.
    Shut er down and check fer salt and pepper.

    Bon Appetite!

  3. Creamy potato soup is my favorite. Despite the fact this is unbelievably easy to make, creamy potato soups can be so delicious.

    I can help you with a link from where i take most the recipes
    Almost all are just awesome, so just give it a try!

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