Cream Of Tomato And Rosemary Soup Recipes

CREAM OF TOMATO AND ROSEMARY SOUP

Steps:

• For the croutons: Preheat the oven to 350 degrees F (180 degrees C). Place the bread pieces on a large sheet pan.
• Drizzle over the olive oil and toss to coat well. Sprinkle over the salt and dried mixed herbs and toss again. Bake for 15 minutes, until crisp and golden. Whilst the croutons are baking make the soup.
• For the soup: Sauté the celery and onion in the olive oil in a large saucepan or Dutch oven for 2 or 3 minutes, until they start to soften.
• Drain the jars of tomatoes through a sieve over a bowl, retaining the juice (about 10.5 fluid ounces of liquid). Dissolve the vegetable bouillon powder in the boiling water and add to the retained liquid from the jarred tomatoes.
• Add the Roma tomatoes, tomato paste, chili jam and rosemary sprigs to the pan with the celery and onion. Pour in the bouillon and tomato-water mixture, bring to a simmer and cook for 10 minutes.
• Fish out the rosemary sprigs. Blitz until smooth with an immersion blender, stir in the plant-based cream and season with black pepper.
• To serve, divide the soup among 4 bowls and sprinkle the croutons on top.

TOMATO SOUP WITH LEMON-ROSEMARY CREAM

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion and next 5 ingredients. Cover; cook until onion is tender, stirring occasionally, about 5 minutes. Add tomatoes and broth. Cover and simmer vegetables 40 minutes. Discard bay leaf. Season with salt and pepper. (Can be made 2 days ahead. Cool slightly. Cover; chill. Rewarm before continuing.) Whisk cream, rosemary and § teaspoon lemon peel in bowl until slightly thickened. Season with salt and pepper. Stir remaining 1§ teaspoons lemon peel into soup. Ladle soup into bowls. Drizzle cream mixture over and serve.

MOLLIE KATZEN CREAM OF TOMATO SOUP I

Steps:

• In a saucepan or kettle, cook the onions and garlic in the butter with the salt until the onions are soft and translucent. Add the herbs and pepper, and sauté a few minutes more.
• Add tomatoes, sherry and honey. Cover and simmer 30-40 minute.
• (Note: the purpose of the honey in this recipe is to neutralize the acidity of the tomatoes.).
• Cut the cream cheese into small cubes and add these to the hot soup. Continue cooking and stir until smooth (the cheese will take a little while to melt thouroughly).
• If you prefer a creamy smooth soup, this recipe can be blended. Also, if it is too thick for you, more liquid can be added.
• Serve topped with freshly-chopped parsley.

CREAM OF TOMATO SOUP

Steps:

• Melt butter; blend in flour until smooth. Pour in tomato juice and stir until it thickens. Add soda, then milk, sugar and salt. Heat thoroughly. Divide into bowls and top with cheese. This soup does not curdle.

TOMATO SOUP WITH LEMON-ROSEMARY CREAM

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion and next 5 ingredients.
• Cover; cook until onion is tender, stirring occasionally, about 5 minutes.
• Add tomatoes and broth. Cover and simmer vegetables 40 minutes.
• Discard bay leaf. Season with salt and pepper. (Can be made 2 days ahead. Cool slightly.
• Cover; chill. Rewarm before continuing.)
• Whisk cream, rosemary and teaspoon lemon peel in bowl until slightly thickened. Season with salt and pepper.
• Stir remaining teaspoons lemon peel into soup. Ladle soup into bowls. Drizzle cream mixture over and serve.