This tomato soup contains tomatoes and carrots that are good for health and stomach and also good for those who are health conscious or on diet.
Question by mary m: does anyone know of a recipe for good fresh tomato soup with chunks of tomato in it?
I had some fantastic soup at the Wishing Well in Mena AR and would love to find a recipe which is like this with chunks of tomatoes, cream and curtons.
Best answer:
Answer by Nethra S
Try this and Enjoy! 
This receipe serves 4.
Fresh Tomato Soup
Ingredients:
1kg/2lb 4 oz ripe plum tomatoes, skinned
2 teaspoon olive oil
1 large sweet onion, such as Vidalia, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped or crushed
1 teaspoon fresh marjoram leaves, or 1/4 teaspoon dried majoram
450ml (about 2 cups) water
4 – 5 tablespoons double cream, plus extra to garnish
2 tablespoons chopped fresh basil leaves
Salt and pepper
Method:
Cut the tomatoes in half and scrape the seeds into a sieve set over a bowl to catch the juice. Reserve the juice and discard the seeds. Chop the tomato flesh into large chunks.
Heat the olive oil in a large saucepan. Add the onion, carrot and celery and cook over a medium-low heat for 3-4 minutes, stirring occasionally.
Add the tomatoes and their juice, with the garlic and majoram. Cook for 2 minutes. Stir in the water, reduce the heat and simmer, covered, for about 45 minutes until the vegetables are very soft, stirring occasionally.
Allow the soup to cool slightly, then transfer to a blender or food processor and puree until smooth, working in batches, if necessary. (If using a food processor, strain off the cooking liquid and reserve. Puree the soup solids with enough cooking liquid to moisten them, then combine with the remaining liquid.)
Return the soup to the saucepan and place over a medium-low heat. Add the cream and stir in the basil. Season with salt and pepper and heat through; do not allow to boil.
Ladle the soup into warm bowls and swirl a little extra cream into each serving. Serve at once.
What do you think? Answer below!
tasty. .., @soyeta0804
How it is “healthy” if you are adding white Sugar? Please change the title.
thats called tomato bisque soup:
Tomato bisque is a thick soup of vine-ripened summer tomatoes and a dose of cream for sweetness. Puree this soup in a blender, rather than a food processor, to give it a velvety texture.
RECIPE INGREDIENTS
1 tablespoon olive oil
1 medium red onion, chopped
8 large ripe red tomatoes, peeled, seeded, and chopped
4 cups Chicken Stock
1 teaspoon sugar
1 cup heavy cream
Coarse salt and freshly ground black pepper
1/4 cup chopped fresh mint
RECIPE METHOD
Heat the olive oil in a large soup pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 7 minutes. Add the tomatoes, chicken stock, and sugar and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the liquid is reduced by one quarter, about 20 minutes. Cool for 10 minutes.
In a blender, puree the soup in several batches until smooth, 2 to 3 minutes per batch. Strain into a clean pot and bring to a simmer over medium heat. Turn off the heat and stir in the heavy cream. Season to taste with salt and pepper. Reheat gently over low heat. (This can be made up to 2 days in advance; cover and refrigerate.)
TO SERVE: Ladle the soup into bowls and garnish with the fresh mint.
My recipe I usually make with canned tomatos, but could be easily adapted to fresh. Blanch tomatos, remove peels. Cut tomatos in half and place on cookie sheet, sprinkle with Tbsp. of brown sugar and bake in 350 oven for 15 minutes. Meanwhile, mince and sautee lg. onion and half amount of celery in olive oil. After tomatos are ready, blend or crush by hand and add to sautee veggie mix (you can also blend these
as well) along with a cup of chicken stock or water. Salt and Pepper to taste and a bay leaf, bring to bubbling and reduce heat to simmer, cover and cook for 15-20 minutes, stirring occasionally. Add in some 1/2 and 1/2 to your taste to finish off.
Hearty Tomato Soup with Lemon and Rosemary
2 tablespoons butter
1 onion, peeled and chopped
2 carrots, peeled and chopped
2 cloves garlic, chopped
1 15-ounce can cannellini (white) beans, drained and rinsed
1 28-ounce can crushed tomatoes
3 cups chicken broth
1 bay leaf
1 sprig of fresh rosemary, plus 1 teaspoon, minced
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup creme fraiche
Zest of one lemon
In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.
In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately.
yes get a saucepan sweat down with a bit of olive oil to the onions sliced then add real sliced tomatoes cook together add vegetable stock cube then when its cooked blend them then when it is liquidised add single cream, add tinned plum tomatoes,and crutons
Peel and chop to a pulp one pint of very ripe tomatoes; or one can will do, add 1 qt. milk; 1/4 teaspoon pepper, sprig of parsley, 1/4 teaspoon soda, 1 teaspoon salt, 2 tablespoons butter, 1 teaspoon sugar, 1 tablespoon flour. Add all of the flavorings to the tomatoes, and cook for 10 minutes; rub through a colander; heat the milk to the boiling point; thicken with flour and butter rubbed to a paste; reheat the tomatoes and add the soda; stir all together and serve at once with bits of toasted bread.