This is a Great Homemade Italian Red Tomato Pasta Sauce. I use Seafood and Sausage in this but you could Add or Leave out what suits your Families Tastes. It…
Question by Kaleas: Tomato soup using fresh tomatoes?
I have an abundance of fresh romas, heirlooms, and red slicing tomatoes thanks to my CSA share.
I want to make a creamy tomato soup, or a tomato bisque using these tomatoes. Does anyone have a good recipe?
I’d prefer a recipe that didn’t include a ton of other veggies. I’m looking for a really basic creamy recipe.
Best answer:
Answer by Don
INGREDIENTS (Nutrition)
* 1 tablespoon vegetable oil
* 1 cup chopped onion
* 2 cloves garlic, minced
* 1/2 cup chopped carrot
* 1/4 cup chopped celery
* 2 (28 ounce) cans crushed tomatoes
* 3 1/2 cups vegetable broth
* 1 tablespoon vegetarian Worcestershire sauce
* 1 teaspoon salt
* 1/2 teaspoon dried thyme
* 1/2 teaspoon ground black pepper
* 4 drops hot pepper sauce
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DIRECTIONS
1. Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.
2. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.
What do you think? Answer below!
It’s super easy. (My recipe…not cut and pasted from a website)
Skin, cut and seed your tomatoes . If you can keep the gel that the seeds are in, do so, there’s a lot of flavor in there. (I don’t skin mine, but a lot of people prefer to)
Put them in a blender or food processor with fresh basil and garlic to taste (I add onions to mine), salt and pepper and a splash of good olive oil and process until it’s as smooth or chunky as you wish.
Pour into a large sauce pan, add 1/3 cup of cream (optional) per 2 cups of soup and cook on medium heat until it’s heated through.
Serve.
The roma tomatoes are really the best for this because they have a higher flesh content but you can of course use any tomato you like.
Also if you have green tomatoes that won’t ripen before the first frost, cut them into wedges and put them in a glass jar. Heat up enough white vinegar to cover them and add salt and peppercorns and any other herbs or spices you may like (add sugar if you like a sweeter pickle) and pour the hot vinegar over the tomatoes, seal the jar and refrgerate once the jar is cool. (No canning procedure is necessary) You’ll have a quick green tomato pickle that’ll last in the fridge for over a year if you keep the vinegar over the top of the tomatoes.
I usually sautee a diced onion, a grated carrot and a couple cloves of garlic. When they’re soft and kind of golden, I stir in a tablespoon or so of tomato paste. Then I add whatever tomatoes I have; fresh in the summer, or in the winter frozen or canned. If using canned I add the liquid from the can, too. I add a few cups of water, or a mix of water and tomato juice. Salt and pepper to taste, I also put in bay leaf and herbs (oregano, parsley, basil), fresh/frozen/dried, depending on what’s around.
It’s simple and flexible, I don’t blend it, just serve it chunky. Usually I serve it with sour cream, so it tastes creamy and nice. Sometimes I add rice or noodles as well.
I am a former chef and it is alot like making pasta sauce, I just use a few onions and garlic, then add my chopped tomato’s, stock or broth veggie or chicken, add a bit of tomato paste in the beginning for thickening, and simmer for 30 minutes, buzz with a stick blender, now as for adding dairy, you have to watch this carefully, milk or light cream can split, so use a bit of heavy/whipping cream or full fat sour cream, these will not split on you and do not boil them ad at the last moment and stir gently in, season to taste, herbs for the first stage can be dried basil, oregano, tarragon or thyme, use fresh ones in the end as the loose there flavour in long cooked dishes, add them as a garnish if you like, especially with fresh basil or oregano.
I have had the best tomato soup which was essentially oven roasted tomatoes, red onions and red peppers with a few garlic cloves thrown around with olive oil for 45 mins, then blended with fresh basil, seasoned, mix in some veg stock and a drop of cream when you serve….. really good. I think it would be great with just the tomatoes as well.
Enjoy
this one looks like a good creamy tomato bisque.
The second recipe roasts the tomatoes first. I think that would give the soup a special punch of flavor. I love roasted tomato.
keep pureeing tomatoes until you get about 1/4 of the volume of soup that you want to make season with you fav. herbs (usually basil &/or oregano) and garlic all pureed together with about 2 tblspn of sugar per quart made and at this point you can go with mex or italian style by adding sweet green chilis and cilantro for mex or leaving it as is for italian.
heat to boiling not allowing soup to stick to bottom of pan and thicken by pureeing uncooked rice to as fine a dust as possible and adding to the soup allow rice to cook . it will thicken. at this point you can chill it and serve it as gazpacho or add 1 cup of cream and have tomato soup
these are just some results of similar methods providing you with a numbr of soups and bisques. you can also have salsa tomato/basil/feta salad and many other dishes
enjoy your tomatoes.
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Sunset Tomato Soup
4 medium carrots, sliced
1 medium onion, chopped
1 tablespoon olive or canola oil
3 large yellow tomatoes, peeled and coarsely chopped
4 plum tomatoes, peeled and coarsely chopped
1 (14.5 ounce) can reduced sodium chicken broth or vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons snipped fresh dill
In a Dutch oven or large kettle, saute carrots and onion in oil until onion is tender. Add the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until liquid is slightly reduced. stir in dill; simmer 15 minutes longer.
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French Tomato Soup
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
1/2 cup long-grain rice
Melt butter in a large saucepan over medium heat. Saute 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.
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.
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Cream of Fresh Tomato Soup
6 large tomatoes, chopped
1-1/2 cups chopped onion
1-1/2 teaspoons white sugar
salt to taste
ground black pepper to taste
1/4 cup and 2 tablespoons margarine
1/4 cup and 2 tablespoons all-purpose flour
6 cups milk
Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
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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