TOMATO SOUP USES RECIPES

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TOMATO SOUP RECIPE MADE WITH FRESH TOMATOES - RACHAEL RAY …



Tomato Soup Recipe Made with Fresh Tomatoes - Rachael Ray … 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

TOMATO SOUP RECIPE MADE WITH FRESH TOMATOES - RACHAEL RAY …



Tomato Soup Recipe Made with Fresh Tomatoes - Rachael Ray … 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

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