Homemade Tomato Soup Recipe – Laura Vitale – Laura in the Kitchen Episode 454

3 Comments

1. 

   Tom September 23, 2012

   Tomato bisque

   Ingredients
   8 tablespoons unsalted butter
   1/2 cup chopped onion
   1 1/2 teaspoons minced fresh dill, plus more for garnish
   2 pounds heirloom tomatoes, chopped
   4 cups chicken or vegetable broth
   2 tablespoons flour
   1 1/4 cups heavy cream
   2/3 cup half & half
   1/4 cup minced fresh parsley
   1/4 cup honey
   coarse salt
   freshly ground black pepper

   Method
   In a large nonreactive pot, melt 6 tablespoons of the butter over medium heat and sauté the onion and dill until onion is translucent, about 5 minutes. Add tomatoes and broth, bring to a simmer, and remove from heat.

   In a small saucepan, melt the remaining 2 tablespoons butter over medium heat and add the flour, stirring constantly with a wooden spoon for 3 minutes without browning. Add the cream and half & half and bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 15 minutes. Stir in the parsley and honey. Remove from the heat. Using an immersion blender, stand blender, or food processor, purée the cream mixture with the tomato – broth mixture [in batches, if necessary]; return the blended soup to the same pot, reheat over low heat, and season with salt and pepper.

   To serve, ladle into warmed shallow soup bowls and garnish with dill.

   I have a cream of tomato soup recipe on my site too

   Cream of tomato soup

   Ingredients
   1/3 cup minced yellow onion
   2 Tablespoons butter
   2 Tablespoons flour
   1/2 teaspoon basil
   1/2 teaspoon oregano
   1 1/4 teaspoon coarse salt
   1/2 teaspoon freshly ground black pepper
   1 Tablespoon tomato paste
   1 Tablespoon ight brown sugar
   1 [10 1/2 oz.] can condensed beef consommé
   1 cup milk
   1 [1 lb. 12 oz.] can tomatoes [do not drain]

   Popped popcorn [optional garnish]

   Method
   Stir-fry onion in butter in a large heavy saucepan 3-5 minutes until limp, blend in flour, herbs, salt, and pepper, then stir in tomato paste, light brown sugar, consommé, and milk and heat, stirring constantly, until thickened and smooth. Put tomatoes through a food mill or puree by churning 15-20 seconds in a food processor fitted with the metalchopping blade; add to pan and simmer, uncovered, 12-15 minutes–do not allow to boil.

   Ladle into soup bowls, garnish with popcorn, and serve piping hot.

2. 

   Boo B September 23, 2012

   Homemade Tomato Soup
   1 (14-ounce) can chopped tomatoes
   3/4 cup extra virgin olive oil
   Salt and freshly ground black pepper
   1 stalk celery, diced
   1 small carrot, diced
   1 yellow onion, diced
   2 cloves garlic, minced
   1 cup chicken broth
   1 bay leaf
   2 tablespoons butter
   1/4 cup chopped fresh basil leaves
   1/2 cup heavy cream, optional
   http://www.foodnetwork.com/recipes/michael-chiarello/homemade-tomato-soup-recipe/index.html

3. 

   superstar September 23, 2012

   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 no pips are required push through a sieve

   let some butter melt in the soup

   decorate with basil leaves serve with olive foccacia. Delicious.

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