Cream Of Tomato Soup Belgian Style Recipes

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CREAM OF TOMATO SOUP



Cream of Tomato Soup image

Old fashioned easy to make creamy tomato soup that will warm your heart.

Provided by Julie Parton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 6

2 tablespoons butter
1 onion, chopped
2 tablespoons all-purpose flour
1 quart tomato juice
salt to taste
2 cups milk

Steps:

  • In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 494.4 mg, Sugar 10.3 g

CREAM OF FRESH TOMATO SOUP



Cream of Fresh Tomato Soup image

Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.

Provided by Ina Garten

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 13

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Steps:

  • Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
  • Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

CREAMY TOMATO-BASIL SOUP



Creamy Tomato-Basil Soup image

Simple to prepare, delicious tomato-basil soup. Great for an easy lunch served with bread or grilled cheese!

Provided by Alok

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 10

¼ cup butter
¼ cup olive oil
1 ½ cups chopped onions
3 pounds tomatoes - cored, peeled, and quartered
½ cup chopped fresh basil leaves
salt to taste
ground black pepper to taste
1 quart chicken broth
1 cup heavy cream
8 sprigs fresh basil for garnish

Steps:

  • Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
  • Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 10.7 g, Cholesterol 56 mg, Fat 23.9 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 11.5 g, Sodium 62.4 mg, Sugar 5.9 g

COACH VIC'S CREAM OF TOMATO SOUP



Coach Vic's Cream of Tomato Soup image

A family favorite on a rainy day. Great with grilled cheese sandwich.

Provided by Coach Vic

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 10

3 cups half-and-half
2 cups chicken stock
1 (14.5 ounce) can diced tomatoes
1 (3 ounce) can tomato paste
1 teaspoon Worcestershire sauce
1 tablespoon white sugar
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground white pepper
salt to taste

Steps:

  • Stir half-and-half, chicken stock, diced tomatoes, tomato paste, and Worcestershire sauce together in a saucepan over medium heat; bring to a simmer and add sugar, garlic powder, onion powder, white pepper, and salt. Stir the mixture and continue to cook until hot, about 5 minutes.
  • Blend mixture with an immersion blender until smooth. Reduce heat to low and continue cooking until the mixture thickens, about 20 minutes.

Nutrition Facts : Calories 202.2 calories, Carbohydrate 13.9 g, Cholesterol 46.4 mg, Fat 14.2 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 8.7 g, Sodium 597.5 mg, Sugar 6.5 g

CREAMY TOMATO SOUP



Creamy Tomato Soup image

This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School." It's simply delicious and full of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

2 tablespoons unsalted butter
1 onion, coarsely chopped
1 to 2 cloves garlic (optional)
2 (14-ounce) cans whole peeled tomatoes
Coarse salt and freshly ground pepper
1 1/2 cups Basic Chicken Stock, or water
1/2 cup heavy cream (optional)

Steps:

  • Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
  • Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
  • Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
  • Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.

CREAM OF TOMATO SOUP, BELGIAN-STYLE



Cream of Tomato Soup, Belgian-Style image

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth says this soup has a special status in Belgium where it's commonly served at wedding receptions, anniversaries and other festive occasions. It's a little different from the tomato soup I grew up with: creamy, yes, but with bits of fresh tomato and the flavors of Madeira or Cognac providing a kind of grown-up undertone. This is Ruth's mother's version; it can be made a day ahead.

Provided by Belgophile

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

5 tablespoons unsalted butter
1 medium onion, finely chopped
1 carrot, peeled and finely chopped
2 lbs ripe tomatoes, peeled, seeded and coarsely chopped or 1 (28 ounce) can whole tomatoes, with their juices coarsely chopped
1 1/2 teaspoons sugar
1 pinch cayenne pepper
salt, to taste
4 tablespoons all-purpose flour
3 1/2-4 cups beef broth or 3 1/2-4 cups chicken broth, preferably homemade
3/4 cup heavy cream (or whipping)
8 tablespoons madeira wine (to taste) or 8 tablespoons cognac (to taste)
fresh ground black pepper
1 tablespoon unsalted butter
1 ripe tomatoes, peeled, seeded, and cut into small cubes
finely minced fresh chives, chervil or parsley

Steps:

  • Melt 2 tablespoons of the butter in a large soup kettle over medium heat. Add the onion and carrot and cook, stirring ocassionally with a wooden spoon, until softened but not browned, 8 to 10 minutes.
  • Add the tomatoes, sugar, cayenne, and a little salt. Cook gently over low heat for 20 minutes, stirring ocassionally. Let the tomato mixture cool slightly, then purée it in a blender or food processor or press it through a food mill. Set aside.
  • Melt the remaining 3 tablespoons butter in the soup kettle over low heat. Sprinkle in the flour and stir until smooth. Gradually add the broth while stirring constantly with a wire whisk. Continue to cook until you have a thick, velvety white sauce the consistency of heavy cream. Still whisking, let it boil up once or twice to get rid of any pasty flour taste.
  • Remove the soup from the heat and whisk in the tomato mixture. Let rest until just before serving. (The soup may be prepared a day ahead up to this point. Cool to room temperature and refrigerate covered.).
  • Gently reheat the tomato soup but be careful not to let it come to a boil. Stir in the cream and the Madeira (or Cognac). Season to taste with salt and pepper. The soup can be reheated later, but do not let it come to a boil or the cream will curdle.
  • Prepare the garnish: Melt the butter in a small skillet over medium heat. Add the tomato and sauté for 1 minute. Season with salt and pepper and stir into the hot tomato soup. Sprinkle with the minced fresh herbs and serve at once.

Nutrition Facts : Calories 440.9, Fat 35.1, SaturatedFat 21.4, Cholesterol 107.6, Sodium 546.5, Carbohydrate 23.7, Fiber 4.1, Sugar 10.5, Protein 6.2

OLD FASHIONED CREAM OF TOMATO SOUP



Old Fashioned Cream of Tomato Soup image

This is the way they made cream of tomato soup before Campbells came along....not that I don't love Campbells.

Provided by TishT

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 tablespoons butter
4 tablespoons flour
1 1/2 teaspoons salt
2 cups milk
1 (16 ounce) can tomatoes
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon ground cloves
1 tablespoon onion, minced
1/2 teaspoon salt

Steps:

  • In a saucepan, melt butter over medium heat.
  • Add flour and salt, blending well.
  • Slowly add milk, stirring constantly.
  • Cook until mixture boils and thickens.
  • Set aside Press tomatoes through a sieve or blend until smooth.
  • In a soup pot, combine remaining ingredients and bring to a boil.
  • Lower heat and simmer 10 minutes.
  • Pour white sauce into soup, stirring constantly.
  • Heat thoroughly before serving.

4B'S OLD FASHIONED CREAM OF TOMATO SOUP



4b's Old Fashioned Cream of Tomato Soup image

This is an original recipe from the kitchen of 4B's restaurant. My whole family craves 4B's soup often and would head over to get it "to go". Now that I don't live in Montana, I got the recipe from them to make whenever I wish here in Iowa.

Provided by Krsi Sue

Categories     Vegetable

Time 40m

Yield 1/2 gallon, 8 serving(s)

Number Of Ingredients 7

32 ounces tomatoes, canned and diced
9 ounces chicken broth
1 ounce butter
2 tablespoons sugar
1 tablespoon onion, chopped
1 pinch baking soda
2 cups cream

Steps:

  • Mix tomatoes, chicken broth, butter, sugar, onions and soda.
  • Simmer over low heat for 1 hour.
  • Heat cream in a double boiler.
  • Add cream to hot tomato mixture and serve.

ITALIAN-STYLE CREAM OF TOMATO SOUP



Italian-Style Cream of Tomato Soup image

Outstanding tomato soup recipe! Very simple to make and very comforting! Great to make ahead and freeze for a sick day at home. I hope you enjoy!

Provided by KPD123

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups chicken broth
1 onion, chopped
3 tablespoons green bell peppers, chopped
2 tablespoons celery, chopped
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon dried Italian herb seasoning
1/2 teaspoon white pepper, ground
1 (16 ounce) can Italian stewed tomatoes, undrained or 1 (16 ounce) can Italian-style tomatoes, diced
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon sugar (optional)
1 cup half-and-half

Steps:

  • Combine chicken broth, onion, green bell pepper, celery, garlic powder, salt, herbs and pepper in a large saucepan and bring to a boil.
  • Reduce heat and simmer until vegetables are tender, about 5 minutes.
  • Add the undrained tomatoes, tomato sauce, tomato paste and sugar. Bring to a boil.
  • Reduce heat and simmer uncovered for 15 minutes.
  • Stir in half-and-half and heat through. Serve!

Nutrition Facts : Calories 197.4, Fat 8.2, SaturatedFat 4.6, Cholesterol 22.4, Sodium 1880.6, Carbohydrate 26.3, Fiber 4.6, Sugar 14.7, Protein 8.3

RESTAURANT-STYLE CREAM OF TOMATO SOUP



Restaurant-style Cream of Tomato Soup image

This recipe came from a local restaurant called 4B's, but I've made a few of my own adjustments and am very pleased to share the recipe with you. When you choose your tomatoes, make sure not to choose those with any added seasonings other than salt.

Provided by Caladithil

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

32 ounces canned diced tomatoes
14 ounces chicken broth, undiluted
2 tablespoons butter
2 tablespoons sugar (Splenda can be substituted)
1 tablespoon chopped onion
1 pinch baking soda
2 cups cream

Steps:

  • Combine tomatoes, chicken broth, butter, sugar or Splenda, and onion.
  • Simmer for an hour.
  • Heat the cream well in a double boiler--be certain it's well-heated before you add it to the soup or it will curdle, ruining the appearance of the soup, but not the flavor.
  • As the cream is heating, add the baking soda to the soup.
  • Add hot cream to soup and serve.

Nutrition Facts : Calories 483.1, Fat 43.8, SaturatedFat 27, Cholesterol 147.9, Sodium 445.4, Carbohydrate 19.3, Fiber 2.8, Sugar 12.8, Protein 6.8

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