Grilled cheese sandwich and tomato soup: Tyler’s found the world’s best. This video is part of The Best Thing I Ever Ate show hosted by Tyler Florence . SHOW…
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Question by Maddy: How do I make homemade Tomato soup?
We’re out of Tomato soup so I decided to try and make Homemade Tomato soup, But all the recipes online are weird ways to make it and most the ingredients I don’t have. I have other kinds of tomatoes like diced, and whatever else, just not soup. lol. Please any ideas, thanks
Best answer:
Answer by lakegal
Fry some onions and celery too if you have it. Add diced tomatoes, basil if you have it. Season with salt, pepper, soy sauce, tsp sugar. Add some water if needed, and maybe some stock for flavouring. then process together. Nothing like the shop bought stuff, so much better.
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Tyler Florence and AB are my two favorite chefs
i been to that cafe. the grilled cheese they gave me was so fucking cheesy! YUMMMMMM
well he said sometimes..So he is making an exception 😀
Guess it’s not that special, Tyler since you’re telling the whole world about it on Youtube.
poopy kaka
his son is so cute and that sandwhich looks so good
Warm some tomatoes in a pan, peel their skin off, blend them/puree them whatever add some salt, double cream and whatever herbs and stuff you’d like to zing it up a little, add a little tomato puree and boil it untill it’s nice and thick. It’s pretty simples 😀
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Cream of Fresh Tomato Soup
2 large tomatoes, chopped
1/2 cup chopped onion
1/2 teaspoon white sugar
salt to taste
ground black pepper to taste
2 tablespoons margarine
2 tablespoons all-purpose flour
2 cups milk
Directions:
1. Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
2. In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.
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HOMEMADE TOMATO SOUP
3 lbs freshly picked tomatoes or vine-riped
8 oz. chicken broth or water
1/2 c. chopped celery
2 tbsp. fresh basil
1/2 c. chopped onion
Combine tomatoes and broth; stew for 30 minutes on low heat. Strain into a bowl, removing seeds and skins. Return to pot.
Stir in 1 1/2-2 tbsp. flour. Add celery, basil and onion.
Cook over very low heat until mixture has thickened to desired consistency. Stir in 1 cup milk or half and half during the last 10 minutes.
Season to taste with salt and pepper. If a smooth soup is desired, process in blender before serving.
Tomato Basil Soup
Ingredients:
2 Cans Cambell’s Tomato Soup
3 medium tomatos
1 tsp. Minced Garlic
Fresh Basil
Whole Milk
Romano cheese (Optional)
Directions:
Combine 3 medium tomatoes, a small handful of fresh basil, and
a tsp. of minced garlic in a food processor. Consistancy should still be kind of chunky when you are done.
In a large pot, dump 2 cans of tomato soup, then refill the cans with whole milk and add to soup. Add the mixture from the food processsor, and heat on med/low until bubbling.
Tastes yummy with a little fresh romano cheese sprinkled on top!
Tomato Soup Recipe prep time: 5 minutes
Tomato Soup Recipe cook time: 20 minutes
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Home made tomato soup
“Very quick and flavorful!”
Ingredients:
1 lb. home canned or tin canned whole tomatoes
2 cups milk
2 Tbls butter or margarine
1/8 tsp soda
salt and pepper to taste
Directions:
Place tomatoes in 1 qt pan. Put milk and butter in seperate pan, begin heating both–do not boil. When tomatoes are hot-not boiling stir in 1/8 tsp soda and stir. Pour into milk and stir. Remove from heat. Season to taste. This can be doubled or tripled if desired, but soda does not have to be increased.
Tomato Soup Recipe prep time: 10 minutes
Tomato Soup Recipe cook time: 10 minutes
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Roasted Red Pepper Tomato Soup
“tangy and sweet, a flavor you can’t get enough of. kids love it!”
Ingredients:
1 lrg roasted red bell pepper
2 cans diced mid west tomatoes plain
1 Tbs. basil
1 Tbs. onion powder
1 Tbs. garlic powder
Roux to thicken
Directions:
Puree all ingredients together except the roux. Heat over medium heat until simmering occurs, turn down and let cook 20 min. or until the tomatoes have broken down. Puree again, this time adding small amounts of roux to each batch pureed. Cook again over medium heat until the roux has had time to activate and thicken. Serve with sour cream on top if desired.
Tomato Soup Recipe prep time: 25 minutes
Tomato Soup Recipe cook time: 35 minutes
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Cream of Tomato Soup
“Old fashioned, easy to make creamy tomato soup that will warm your heart.”
Ingredients:
2 tablespoons butter
1 onion, chopped
2 tablespoons all-purpose flower
1 quart tomato juice (for best results, puree fresh tomatoes)
Salt to taste
2 cups milk
Directions:
In a Dutch oven, over medium heat, sauté onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
Tomato Soup Recipe prep time: 5 minutes
Tomato Soup Recipe cook time: 20 minutes
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French Tomato Soup Recipe
“A delicious fresh tomato and rice soup with a secret ingredient! Serve hot with toasted French bread topped with melted Swiss cheese.”
Ingredients:
1 tablespoon butter
1 large onion, chopped
6 tomatoes, peeled and quartered
1 large potato, peeled and quartered
6 cups water
1 bay leaf
1 clove garlic, pressed
1 teaspoon salt
½ cp long grain rice
Directions:
First, melt butter in a large saucepan over medium heat. Sauté onions in butter until tender and lightly browned, about 10 minutes. Add tomatoes, and continue cooking for 10 more minutes, stirring frequently. Add the potato, and 2 cups of water. Season with the bay leaf, garlic and salt. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
Second, Stir in the remaining water, and bring to a boil again. Discard bay leaf, and strain the solids from the broth, reserving both. Puree the vegetables in a food processor or blender, and stir them back into the broth. Bring to a boil, and add the rice. Cover and simmer over low heat for about 15 minutes, or until rice is tender. Serve hot.
Tomato Soup Recipe prep time: 20 minutes
Tomato Soup Recipe cook time: 1 hour 15 minutes
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Tomato and Bacon Soup
Ingredients:
* 2 qt. tomato juice
* 8 slices bacon
* 1 cup chopped onion
* 1/2 cup chopped celery
* 1/2 cup chopped green pepper
* 1/2 tsp. garlic salt
* 1 cup uncooked instant rice
* 1 cup water
Directions:
In a skillet fry bacon crisp. Crumble bacon and reserve. Save 2 tablespoons of bacon drippings in skillet. Add onion, celery, peppers and water; cook until tender.
Heat tomato juice. Add tender veggies from skillet, garlic salt and bacon; let simmer on low for about 30 minutes.
Ten minutes before serving, add rice and let stand, covered. Serves 12 with a cup of soup, less if bowls are used as main course.
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HOMEMADE TOMATO SOUP
1/2 can whole peeled tomatoes
1 can tomato sauce with basil
onion, as desired
garlic, as desired
basil leaves
oregano (fresh or dried)
1/2 cup milk
10 Ritz crackers
Parmesan cheese (optional)
extra virgin olive oil
Sauté onion, oregano, basil, and garlic in the pot you plan to make the soup in. Once onion is clear, add the strained whole peeled tomatoes. Stir. Then, add the can of tomato sauce. After this has come to a boil, add milk. Stir immediately.
Grate the Parmesan cheese and crackers. Add all of this mix into a blender (or you can use a hand blender directly in the pot).
Blend until mostly smooth (it’s okay to have a few chunks). Pour into bowls and serve with extra cheese on top.