Ninja III: The Domination.
Question by Love Me!!: how do you make tomato soup from scatch?
how do you make tomato soup from (scatch)?????
Best answer:
Answer by verondear
Creamy Tomato Soup from Scratch
Ingredients
2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
3 1/2 lbs ripe roma tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon sugar
3 cups fresh vegetable broth
1/8 teaspoon ground cloves
salt and pepper, to taste
1/2 cup half-and-half
Directions
Melt the butter with the oil over low heat in a pot.
Add the onion; wilt over low heat for 8 to 10 minutes.
Add the garlic during the last 2 minutes, stirring.
Sprinkle with flour and cook 3 minutes longer, stirring.
Add the tomatoes, tomato paste, sugar, and broth.
Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes.
Season with cloves, salt, and pepper.
Remove from heat.
Purée the soup in a food processor or blender, a small portion at a time.
Pour through a strainer into a pot.
Stir in the half-and-half.
Warm the soup before serving.
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Baby.
http://www.videojug.com/film/how-to-make-tomato-soup
This is a delicious one.
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
Serves 6.
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Rich and Creamy Tomato Basil Soup – REALLY good
4 tomatoes – peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
Serves 4.
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