Double Tomato Soup Recipes

TOMATO SOUP II

Steps:

• Place tomatoes, onions, celery, parsley and bay leaves in a large pot and cook, covered, on low heat for 1 to 2 hours, until quite soft and fragrant.
• Remove bay leaves and blend tomato mixture in batches in a food processor or blender, then run through a sieve and return juice to pot. Stir in salt, sugar, seasoning salt, pepper and garlic salt. Bring to a boil, then reduce heat and cook, uncovered, 1 to 2 hours, until thickened.

CREAMY TRIPLE TOMATO SOUP

Steps:

• In a 3 quart or larger pot, heat the olive oil over medium heat and saute the garlic until fragrant but not browned.
• Stir in the tomato paste and brown the tomato paste in the pot for 2-3 minutes, stirring every 30 seconds or so.
• Stir in the tomato sauce, 28 ounce can of tomatoes, vegetable stock, salt, pepper, bay leaf, and basil (if using). Cover and bring to a simmer.
• Simmer, loosely covered, at least a half an hour, but longer is better, up to an hour.
• Turn off the heat. Whisk a little bit of the hot soup into the sour cream to create a smooth creamy base which you will then stir into the pot of soup.
• Serve, topped with a little pecorino romano, if desired.

TOMATO CILANTRO SOUP

Steps:

• Heat oil in a large heavy pot over medium-high heat.
• Add onion and cook, stirring, until softened. Add garlic, cumin and paprika and cook 1 minute, stirring.
• Add tomatoes, water or vegetable stock, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover and continue to simmer 30 minutes.
• Turn off heat, remove and discard cilantro and blend with immersion blender (or food processer or regular blender) until smooth. Season to taste with salt, pepper, lime juice and cayenne.
• Serve hot or cold, with a spoonful of yogurt in each bowl sprinkled with cilantro leaves.