Creamy Tomato Soup From Grandma Fuller Recipes

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GRANDMA'S TOMATO SOUP



Grandma's Tomato Soup image

This recipe is my grandmother's. Originally, Gram even made the tomato juice in it from scratch! Gram had this soup cooking on the stove every time I visited her. She enjoyed making this tomato soup and other favorite dishes for family and friends, and she made everything with love. -Gerri Sysun, Narragansett, Rhode Island

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons butter
1 tablespoon all-purpose flour
2 cups tomato juice
1/2 cup water
2 tablespoons sugar
1/8 teaspoon salt
3/4 cup cooked wide egg noodles
Chopped fresh parsley, optional

Steps:

  • In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes. Add sugar and salt. Stir in egg noodles and heat through. If desired, sprinkle with parsley.

Nutrition Facts : Calories 259 calories, Fat 12g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 1144mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

CREAMY TOMATO SOUP



Creamy Tomato Soup image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

3 tablespoons olive oil
2 small carrots, peeled and chopped
1 stalk celery, chopped
1 red onion, chopped
1 1/2 teaspoons kosher salt
Three 14-ounce cans cherry tomatoes
2 1/2 cups low-sodium chicken stock
One 3-inch Parmesan rind
1 sprig fresh basil
1/3 cup mascarpone, at room temperature
6 pieces cooked bacon, crumbled

Steps:

  • Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes.
  • Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon.

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.

QUICK AND EASY CREAM OF TOMATO SOUP



Quick and Easy Cream of Tomato Soup image

This quick and easy cream of tomato soup is a great way to use up last season's canned tomatoes.

Provided by Rachel

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

Time 25m

Yield 6

Number Of Ingredients 9

1 (28 ounce) can diced tomatoes in juice
½ teaspoon baking soda
1 (10 ounce) can condensed tomato soup
1 tablespoon dried parsley
2 teaspoons white sugar
1 teaspoon margarine
½ teaspoon chicken base
¼ teaspoon ground white pepper
2 cups whole milk

Steps:

  • Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 15.9 g, Cholesterol 8.2 mg, Fat 4 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 677.8 mg, Sugar 11.7 g

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

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.

CREAMY TOMATO SOUP



Creamy tomato soup image

A low-fat, vegetarian soup that everyone will love - passata and whole milk give a silky smooth finish

Provided by Sarah Cook

Categories     Lunch, Soup

Time 1h15m

Yield Serves 6 adults and 6 kids

Number Of Ingredients 13

3 tbsp olive oil
2 onions, chopped
2 celery sticks, chopped
300g carrot, chopped
500g potato, diced
4 bay leaves
5 tbsp tomato purée
2 tbsp sugar
2 tbsp red or white wine vinegar
4 x 400g cans chopped tomatoes
500g passata
3 vegetable stock cubes
400ml whole milk

Steps:

  • Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened - about 10-15 mins. Fill the kettle and boil it.
  • Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
  • To serve, reheat the soup, stirring in the milk - try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).

Nutrition Facts : Calories 180 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium

GRANDMA'S OLD FASHIONED CREAMY TOMATO SOUP



Grandma's Old Fashioned Creamy Tomato Soup image

This is a wonderfully rich and creamy tomato soup with a hint of sweetness to it. It tastes just like grandma used to make when things were truly homemade and from scratch. The chunks of tomatoes can either be left alone or pureed into the soup if you prefer a smooth texture.

Provided by Kanutell

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

4 diced tomatoes
4 cups tomato juice
1 1/2 cups heavy cream
1/2 cup butter
salt and pepper

Steps:

  • Place tomatoes and juice in a stockpot over medium heat.
  • Simmer for 30 minutes.
  • Puree the tomato mixture at this point if you don't want it chunky. I usually puree part but still leave a fair amount of chunks.
  • Place the pot over medium heat and stir in the heavy cream and butter. Season with salt and pepper.
  • Heat, stirring until butter is melted. Do NOT boil.
  • Serve with croutons or stir-ins of your choice.

Nutrition Facts : Calories 552.7, Fat 56.2, SaturatedFat 35.1, Cholesterol 183.3, Sodium 851, Carbohydrate 12.8, Fiber 1, Sugar 8.8, Protein 3.9

OLD-FASHIONED CREAM OF TOMATO SOUP



Old-Fashioned Cream of Tomato Soup image

The tomato soup is an original recipe of my father's that's been a favorite on our menu since the early days. We're always flattered when we receive requests for our tomato soup recipe, and we're proud to share it with others.-Susan Henderson, Missoula, Montana

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 7

1 can (28 ounces) diced tomatoes, undrained
1 cup chicken broth
1/4 cup butter, cubed
2 tablespoons sugar
1 tablespoon chopped onion
1/8 teaspoon baking soda
2 cups heavy whipping cream

Steps:

  • In a large saucepan, combine the first six ingredients. Cover and simmer for 1 hour. , In the top of a double boiler or metal bowl, heat cream over simmering water; add to tomato mixture just before serving.

Nutrition Facts : Calories 290 calories, Fat 28g fat (17g saturated fat), Cholesterol 97mg cholesterol, Sodium 342mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.

CREAMY TOMATO SOUP



Creamy Tomato Soup image

Just made this soup... WOW quick and easy as well as low cal. Salt amount depends on the tomatoes you use... I have used 1+ teaspoons on some occasions. Enjoy! Core Weight Watchers Recipe - 2 points per serving. I Have made using low fat evaporated milk (couldn't find in data base) and it is delicious as well!

Provided by MMinMI

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

2 teaspoons olive oil
2 garlic cloves, minced
2 medium leeks, finely chopped, white part only
56 ounces canned diced tomatoes
1 teaspoon dried oregano
1/4 cup fresh basil, finely chopped
12 ounces evaporated milk
salt and pepper

Steps:

  • Heat oil in large saucepan over medium heat. Add leeks and garlic, cook until soft, about 2 minutes. Add oregano, cook 1 minute. Add tomatoes and bring to a simmer; partially cover pan and simmer 5 minutes.
  • Puree soup in pan using immersion blender, or (working in batches) transfer tomato mixture to a blender and puree until smooth - be careful not to splatter hot liquid. Return puree'd tomato mixture to pan.
  • Set pan over low heat and add milk. Simmer 1 minute to heat through. Remove pan from heat and stir in basil. Season to taste with salt and pepper.

Nutrition Facts : Calories 134, Fat 4.8, SaturatedFat 2.2, Cholesterol 12.3, Sodium 480.4, Carbohydrate 20.3, Fiber 3.3, Sugar 8.3, Protein 4.9

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