Creamy Heirloom Tomato Soup Recipes

HEIRLOOM TOMATO SOUP

Steps:

• In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt., Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle each serving with 3/4 teaspoon cream.

HEIRLOOM NITRO TOMATO SOUP

Steps:

• Preheat the oven to 425 degrees F.
• Put the prepared vegetables and the garlic on a baking sheet and drizzle them with olive oil. Season them with 1 teaspoon salt and 1 teaspoon freshly cracked black pepper. Roast them until the vegetables have begun to brown, about 15 to 20 minutes. Remove them from the oven and set aside.
• Start preparing a roux in the Dutch oven by melting the butter over medium-high heat. Add the flour and stir constantly for 5 minutes. Immediately add the vegetable mixture and any extra juices to the roux. Stir until incorporated. Season with the cumin and remaining salt and pepper. Reduce the heat and simmer for 30 minutes.
• Stir the cilantro and cream into the vegetable mixture and warm it over low heat. Adjust the seasoning, if necessary. Transfer the soup to a serving bowl and enjoy! (Chefs Note: Do not return to a boil once the cream has been incorporated.)

HEIRLOOM TOMATO SOUP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet.
• Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven.
• Put enough oil in a large pot to cover the bottom. Add 2/3 of the onion, 1/2 of the garlic, and Italian seasoning; sizzle over low heat for 10 minutes.
• Place roasted tomatoes and chicken stock in a large pot. Mix well and cook over medium heat for 30 minutes. Add crushed tomatoes, cover, and reduce heat to low; cook for 2 to 3 hours.
• Ten minutes before the soup is ready, heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add remaining garlic and saute until fragrant, about 1 minutes. Add spinach and salt; cook until wilted, 2 to 3 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup.
• Place soups in the preheated oven and broil until cheese is melted, 3 to 4 minutes. Serve immediately.

CREAM OF FRESH TOMATO SOUP

Steps:

• Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
• In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.

CREAMY HEIRLOOM TOMATO SOUP

Steps:

• Heat oil in large saucepan over medium-high heat. Add onion, garlic, thyme, basil and red pepper flakes, stirring until onions are translucent. Add tomatoes and cook for 5 minutes, until tomatoes start to break down. Using wooden spoon, mash tomatoes against side of pot to release juices. Stir in sugar and bread, stirring occasionally until bread starts to break down, about 5 minutes. Transfer soup to a blender in batches and puree' until smooth and creamy (if you have an immersion blender, feel free to use it in the soup pot). Return soup to pot and stir in chicken broth and cream. Reheat, and add salt and pepper to taste. Serve with mini grilled jarlsberg and sopressata sandwiches, if desired.