Creamy Southwest Tomato Soup Recipes

SOUTHWEST CREAMY TOMATO SOUP

Steps:

• Bring all ingredients except sour cream to boil in saucepan on medium heat, stirring frequently.
• Simmer on medium-low heat 10 min., stirring occasionally. Remove from heat.
• Stir in sour cream.

CREAMY TOMATO SOUP

Steps:

• Place a Dutch oven over medium-high heat. Add the olive oil and heat until just fragrant. Place 8 quarters of the bread into the hot oil and fry until golden brown, about 30 seconds on each side. Remove the bread and set aside for serving.
• Add the garlic, onions and 1/2 teaspoon salt to the oil. Cook, stirring frequently, until the onions start to lose their color and soften, about 8 minutes. Add the tomato paste and cook until caramelized, about 1 minute more. Pour in the vegetable stock, canned tomatoes and basil and stir to combine. Swirl 1/2 cup water in each can of tomatoes and pour into the soup. Bring to a simmer, reduce the heat to low and simmer until the onions are soft, about 30 minutes.
• Meanwhile, rip the remaining bread into bite-size pieces and submerge them in the cream in a medium bowl.
• Puree the soup until smooth using an immersion blender. Add the cream and bread. Puree again until free of any lumps. Stir in the honey and taste for seasoning. Serve warm, each bowl topped with an olive oil crouton.

BEST TOMATO SOUP EVER

Steps:

• To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
• Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
• Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
• Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
• Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
• Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
• Serve the soup warm!

CREAM OF TOMATO SOUP

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.

CREAMY TOMATO SOUP

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.

SOUTHWESTERN TOMATO SOUP

Steps:

• Place tomatoes cut side down on a broiler pan; broil 3-4 in. from the heat for 15-20 minutes. Peel and discard skins. Repeat with peppers, broiling for 5-10 minutes., In a small skillet, saute onion and garlic in oil until tender. Transfer to a blender; add tomatoes and peppers. Cover and process until smooth., Press mixture through a strainer with a spoon; discard seeds. Place mixture in a large saucepan. Add the broth, cilantro, cumin, sugar, salt and pepper. Cover and cook on low for 15-20 minutes or until heated through., Meanwhile, heat 1/2 in. of oil in a skillet to 375°. Fry tortilla strips, in batches, for 3-5 minutes or until golden brown; drain on paper towels. Garnish bowls of soup with tortilla strips. Serve with sour cream if desired.

SOUTHWESTERN TOMATO SOUP

Steps:

• Heat olive oil in a stockpot on medium heat.
• Add onions, carrots and celery and saute until soft and golden, about 10 minutes.
• Add broth, garlic, tomatoes with juice and season with salt and pepper to taste.
• Bring to a boil, then reduce heat to low.
• Simmer for 30 minutes, uncovered.
• Stir in parsley and check for seasoning.
• Add additional salt and pepper if necessary.
• Add chickpeas, corn and cumin and bring back to a boil.
• Simmer for 5 minutes.
• Reduce heat to low.
• Stir in cilantro.
• Ladle soup into bowls.
• Garnish with crushed tortilla chips.
• Serve immediately.

CREAMY HERBED TOMATO SOUP

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.