Easy Homemade Creamy Tomato Soup Recipe Recipe For Chili

HOMEMADE CREAMY TOMATO SOUP

Steps:

• In a large saucepan, combine the first seven ingredients. Cook and stir over medium heat until heated through (do not boil). Garnish with croutons, cheese, tomatoes and/or onions.

EASY TOMATO SOUP CHILI

Steps:

• Brown onion and ground beef in large stock pot.
• Add the seasonings and bring to a boil.
• Reduce heat and simmer.
• I like to simmer this for at least an hour, then taste test.
• The trick is to let it simmer to mix the flavors.

EASY HOMEMADE CREAMY TOMATO SOUP

Steps:

• Wash and roughly chop the onion and garlic, and slice the pepper in two.
• Place them together with the tomatoes, herbs, and pepper (if using) on a baking sheet or on a baking tray. Brush or drizzle with olive oil and roast for between 25-30 minutes at 240ºC/475ºF.
• Once ready, place everything in a food processor and blend until creamy and smooth (or your desired consistency). You could also pour the ingredients into a large pan and use an immersion blender.Taste the soup and adjust the seasonings if necessary- then serve!
• The tomatoes and peppers come piping hot from the oven and as long as you don't add the vegetable stock and cream straight out of the fridge (room temperature is great), the soup will be hot enough to consume. If you still feel like it needs to be heated, then place it in a large pan and warm it up over medium heat.

QUICK CREAMY TOMATO SOUP

Steps:

• Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
• Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

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.

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.

GREEN CHILI TOMATO SOUP

Steps:

• In a small saucepan, combine the soup, milk and chilies until blended. Cook and stir over medium heat until heated through. Sprinkle with cheese.

SPICY CREAM OF TOMATO SOUP

Steps:

• Heat a medium-sized pan, melt butter with oil.
• Sweat onion, garlic, celery, pepper and chili until translucent.
• Add tomatoes and vegetable stock.
• Bring to boil, then let simmer until vegetables are soft.
• Liquidise in a blender (I use a hand-held blender, but watch out for the hot liquid splashing!).
• Put the soup back on the fire, add mascarpone cheese (if using), cream and salt to taste.
• Serve with toast or crostini.

EASY HOMEMADE TOMATO SOUP

Steps:

• Melt butter in a stock pot or large saucepan over medium heat.
• Add onion and cook for 5-6 minutes, stirring occasionally.
• Add minced garlic and cook for 1-2 more minutes, stirring constantly to avoid burning.
• Add crushed tomatoes, chicken broth, salt, pepper and Italian Seasoning.
• Stir and bring to a simmer.
• Cover, reduce heat to low and cook for 30 minutes.
• Remove soup from heat and use an immersion blender (or pour into a regular blender, if desired) and blend until smooth and creamy.
• Serve warm.