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Question by dinkylinker: I need a recipe for tomato soup base, you got a good one?
Every on line recipe to start with a can of tomato soup (what a joke)
Best answer:
Answer by Cister
1)
1 tablespoon olive oil
2 large onions, chopped
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
8 cups clear vegetable broth
8 cloves garlic, minced
2 cans (28 oz size) diced tomatoes with basil
Salt and ground black pepper
1/2 cup chopped fresh parsley
Heat oil in stockpot over medium-high heat. Add onions, carrots, and celery and saute until vegetables turn soft and brown, about 12 minutes.
Stir in broth, garlic, diced tomatoes and their juices, and season with salt and pepper to taste. Bring to a boil, and then reduce heat to low. Simmer, uncovered, for 30 minutes.
Stir in parsley and season with additional salt and pepper to taste.
2)
2 tbsp (25 mL) vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 can (28 oz/796 mL) stewed tomatoes
3 cups (750 mL) vegetable or chicken stock
1/4 cup (50 mL) tomato paste
1/4 tsp (1 mL) pepper
In saucepan, heat oil over medium heat; cook onions and garlic, stirring, for 5 minutes or until softened. Add tomatoes, stock, tomato paste and pepper; bring to boil. Reduce heat and simmer for 15 minutes or until slightly thickened.
Using immersion blender or in blender, purée; reheat if necessary.
What do you think? Answer below!
@savoringtheshor @BarretHK11 @sandystoryline #Sandy i am down. I have a great tomato jalepano goat cheese soup recipe. – by JacquelineHK11 (Jacqueline Baldassar)
Creamless Cream of Tomato Soup
Image by Dayna McIsaac
Recipe here.
I start with cooking chopped onions in a bit of olive oil till transparent. Add 4 large cans of chopped tomatoes, and 1 large can of tomato juice. Let the tomatoes cook until tender, then blend with a hand blender, add 1/2 tsp sugar to cut the acidity and salt and pepper to taste. If you like cream of tomato, add cream or milk after you have blended
I don’t cook anything that starts with a tomato soup base, but I suggest that you get Campbell’s and go from there.
Regards,
Dan
Here are a couple that dont include a can of tomato soup:
Tomato Soup
INGREDIENTS:
1 small onion, thinly sliced
1/4 teaspoon minced garlic
1 tablespoon canola oil
1 teaspoon butter
2 medium tomatoes, sliced
1 teaspoon sugar
1/4 teaspoon salt Dash pepper
1/3 cup tomato paste
2 tablespoons all-purpose flour
1 1/4 cups cold water, divided
1/3 cup fat-free half-and-half
1 teaspoon minced fresh dill
DIRECTIONS:
1. In a small saucepan, cook onion and garlic in oil and butter over low heat until tender. Add the tomatoes, sugar, salt and pepper; cook over medium-high heat for 3 minutes. Remove from the heat; stir in tomato paste. Combine flour and 1/4 cup of water until smooth; stir into tomato mixture. Gradually stir in remaining water until smooth. Bring to a boil; cook and stir for 2 minutes.
2. Place a sieve over a bowl; pour tomato mixture into sieve. Press with the back of a spoon to remove tomato seeds and skin. Return puree to pan. Add half-and-half and dill; cook over low heat just until heated through (do not boil).
Meat Bones Tomato Soup
INGREDIENTS:
1 1/2 pounds pork spareribs
3 tomatoes, diced
1 potato, peeled and diced
1 large carrot, diced 1 onion, diced
1 teaspoon salt
5 cups water
DIRECTIONS:
1. In a deep skillet over medium heat, cook spareribs in water to cover until meat begins to fall from the bone, 1 hour. Drain.
2. In a large pot over medium heat, combine tomatoes, potato, carrot, onion, salt and 5 cups water. Place the ribs in the pot, bring to a boil, then reduce heat and simmer 20 minutes, until vegetables are soft
Garden Fresh Tomato Soup
INGREDIENTS:
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
DIRECTIONS:
1. 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.
2. 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.
Tomato Soup
INGREDIENTS:
1 (29 ounce) can diced
tomatoes
1 (10.5 ounce) can condensed
chicken broth, undiluted
2 tablespoons margarine 2 tablespoons white sugar
1 tablespoon chopped onion
1/4 teaspoon baking soda
2 cups heavy whipping cream
DIRECTIONS:
1. In a large stock pot mix tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for 1 hour.
2. In a double boiler heat cream until hot. You can also do this in a regular saucepan over low heat, but watch it carefully so that the cream does not scorch! Once heated through add to tomato soup and serve
Tomato Basil Soup
INGREDIENTS:
4 pounds tomatoes, chopped
1/3 cup fresh basil leaves
3 tablespoons vinegar 2 teaspoons garlic salt
3 cups chicken broth
1/4 cup olive oil
DIRECTIONS:
1. In a blender or food processor, combine tomatoes, basil, vinegar and garlic salt. Puree until smooth. Transfer to a serving dish and stir in broth and olive oil. Chill in refrigerator until cold.
Garden Fresh Tomato Soup
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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Roasted Red Pepper and Tomato Soup
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes – peeled, seeded and chopped
1 1/2 teaspoons dried thyme
2 teaspoons paprika
1/8 teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
6 tablespoons sour cream
Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
Serves 6.
============
Rich and Creamy Tomato Basil Soup – MMmmmmmm
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.
==============
Ingredients:
1 tablespoon olive oil
2 large onions, chopped
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
8 cups clear vegetable broth
8 cloves garlic, minced
2 cans (28 oz size) diced tomatoes with basil
Salt and ground black pepper
1/2 cup chopped fresh parsley
Directions:
Heat oil in stockpot over medium-high heat. Add onions, carrots, and celery and saute until vegetables turn soft and brown, about 12 minutes.
Stir in broth, garlic, diced tomatoes and their juices, and season with salt and pepper to taste. Bring to a boil, and then reduce heat to low. Simmer, uncovered, for 30 minutes.
Stir in parsley and season with additional salt and pepper to taste.
Homemade Tomato Soup
Ingredients
– 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
Directions
1. Preheat oven to 450 degrees F
2. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes
3. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth