Getting your kids to eat enough fruit and vegetables can sometimes be a bit of a challenge for parents! In this episode of Cooking for Kids chef Fiona Faulkn…
Question by Juicy Lucy Baby [:: How do you make tomato soup from scratch?
I was just wondering because I want to try to make tomato soup and I was just wondering how you can make it from scratch. Thanks for all your help guys :]
Best answer:
Answer by PammyO
I would cook tomatoes then put them in a colander to remove seeds and peelings. Add salt…maybe a little sugar. Also add cornstarch to thicken.
What do you think? Answer below!
Union: Tomato Soup
Image by Renée S. Suen
Chef Teo Paul’s take on the classic tomato soup may be inspired by childhood memories of Campbell’s condensed soup, but is looser and more refined. Slightly tart canned tomatoes are combined with sweet onions, garlic and a touch of salt, before being pureed and strained. A drizzle of olive oil finishes the ultra smooth soup which is accompanied by wedges of buttery grilled cheese made with Harbord Bakery challah and PEI cheddar. It’s mmm mmm good. (/ lunch; /dinner)
Union
72 Ossington Avenue
Toronto, ON
(416) 850-0093
www.union72.ca
Read about it here: www.torontolife.com/daily/daily-dish/food-porn/2011/03/02…
There are so many different kinds to choose from. Here is a very basic Roasted Tomato Soup Recipe:
-2 lbs plum tomatoes
-6 garlic cloves, peeled and whole
-1/4 medium red onion
-1 tablespoon olive oil
-1 tablespoon balsamic vinegar
-2 sprigs oregano, remove leaves from stem
-3-4 basil leaves
-salt
-pepper
-2 cups fat-free vegetable broth or fat-free chicken broth or water
Directions
1. Pre-heat oven to 375 degrees.
2. Wash and cut tomatoes, placing in a shallow baking dish cut side down.
3. Add onion pieces, garlic, oregano and basil to the pan.
4. Drizzle vegetables with olive oil and balsamic vinegar.
5. Season with salt and pepper.
6. Bake for 45 minutes.
7. Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth.
8. An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
9. Serve
Ingredients
2 tablespoons vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 (28 ounce) can stewed tomatoes
3 cups chicken stock
1/4 cup tomato paste
1/4 teaspoon pepper
Directions
In a saucepan, heat oil over medium heat. Cook onions and garlic until softened. Add tomatoes, stock, tomato paste and pepper. Bring to a boil. Reduce heat and simmer for 15 minutes or until slightly thickened.
Using immersion blender or food processor, puree (optional).
* try this.
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.
Tomato Soup
3 pounds, medium plum tomatoes, halved lengthwise
4 tablespoons olive oil
Salt and freshly ground black pepper
Pinch sugar
3 tablespoons butter
4 shallots, chopped
2 tablespoons tomato paste
4 cups chicken stock
1/2 teaspoon cayenne
1 cup heavy cream
3 tablespoons chiffonade fresh basil leaves
Preheat oven to 400 degrees F.
Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt, pepper and sugar.
Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.
Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock and cayenne. Add heavy cream and heat over low heat. Bring up to a boil then reduce heat to low and let simmer for 10 minutes. Add the roasted tomatoes to the pan.
Puree with an immersion blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil.
Roasted Tomato Basil Soup
3 lbs. ripe plum tomatoes, cut in half
¼ cup plus 2 Tbsp.s good olive oil
1 Tbsp. kosher salt
1 ½ tsp. freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 cloves, garlic minced
2 Tbsp.s unsalted butter
¼ tsp. crushed red pepper flakes
1 (28 oz.) can plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 tsp. fresh thyme leaves
1 quart chicken stock or water
Preheat the oven to 400°F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbsp.s of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
–Ina Garten