TOMATO SOUP MADE WITH CANNED TOMATOES RECIPES

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TOMATO SOUP RECIPE MADE WITH FRESH TOMATOES | RECIPE ...



Tomato Soup Recipe Made with Fresh Tomatoes | Recipe ... image

You only need 5 ingredients plus EVOO and salt & pepper to make Rach's fresh summer tomato soup.

Provided by Rachael Ray

Number Of Ingredients 10

5 to 6 large tomatoes (3 to 3 ½ pounds)
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
2 medium or 1 large Vidalia onion
chopped
Salt and pepper
1 large leafy stem basil
plus torn leaves
for topping
2 cups homemade or store-bought vegetable stock or chicken bone broth or stock

Steps:

  • Set up an ice water bath: large bowl, lots of ice, a little water
  • Place a strainer or colander in sink and bring a pot of water to a boil, 4 inches deep
  • Using a paring knife, remove the core from the top of each tomato and score the bottom of the skin of the tomato with an X
  • When water boils, gently place tomatoes in water and let them roll around 1 full minute
  • Transfer the tomatoes to the ice bath using a spider or tongs
  • Cool and peel tomatoes, letting them drain a bit as you work in the strainer
  • Slice and chop the tomatoes and place in a bowl
  • Heat a soup pot over low heat with 2 tablespoons EVOO, 2 turns of the pan
  • Add the butter, and when it melts into oil, add Vidalia onions and season with salt and pepper
  • Do not let the onions brown
  • Let them sweat 10 to 15 minutes and add 1 cup water to onions, raise heat to medium-high, and let the water absorb and cook the onions to absolute mush
  • Add tomatoes, basil and stock and cook at medium boil 20 minutes to break down tomatoes
  • Remove basil stem and puree the soup using an immersion blender or transfer to food processor or high-power blender and puree, then return to pot
  • Simmer gently over lowest heat until ready to serve
  • Top with a few small leaves of torn basil

RACHEL'S TOMATO BASIL SOUP RECIPE | ALLRECIPES



Rachel's Tomato Basil Soup Recipe | Allrecipes image

Fresh basil is the key to this delicious and creamy tomato soup. Serve with homemade French bread for a special treat!

Provided by CARAMOMMY

Categories     Vegetable Soup

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 6

1 (28 ounce) can crushed tomatoes
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 (14.5 ounce) can chicken broth
20 fresh basil leaves, cut into thin strips
1 cup heavy cream
¼ cup butter or margarine

Steps:

  • In a large saucepan, combine the tomatoes, vegetable juice, and chicken broth. Bring to a boil, and cook for 30 minutes. Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. Add the cream and butter; return to medium-low heat, and stir until butter is melted. Serve immediately.

Nutrition Facts : Calories 262.4 calories, CarbohydrateContent 13.2 g, CholesterolContent 76.2 mg, FatContent 22.9 g, FiberContent 3 g, ProteinContent 3.8 g, SaturatedFatContent 14 g, SodiumContent 669 mg, SugarContent 1.9 g

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