Grandmas Old Fashioned Creamy Tomato Soup Recipes

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GARDEN-FRESH TOMATO SOUP



Garden-Fresh Tomato Soup image

Nothing is better on a cool day then hot soup. This recipe is one of my family's favorites.-Charlotte Goldbery, Honey Grove, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1/2 cup butter
2 tablespoons olive oil
1 large onion, sliced
2 sprigs fresh thyme
4 fresh basil leaves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2-1/2 pounds diced fresh ripe tomatoes
3 tablespoons tomato paste
1/4 cup all-purpose flour
3-3/4 cups chicken broth, divided
1 teaspoon sugar
1 cup heavy whipping cream
CROUTONS:
8 slices day-old french or Italian bread
1 large garlic clove, sliced lengthwise
2 tablespoons olive oil

Steps:

  • In a large kettle, heat butter and olive oil over medium-high. Add onions and seasonings. Cook, stirring occasionally, until the onion is soft. Add the tomatoes and paste. Stir to blend. Simmer 10 minutes. , Place the flour in a small bowl and stir in 1/4 cup chicken broth. Stir into the tomato mixture. Add the remaining broth. Simmer 30 minutes, stirring frequently. , Allow mixture to cool and run through a sieve, food mill or food processor. Return the pureed mixture to the kettle. Add the sugar and cream. Heat through, stirring occasionally. , To prepare the croutons, rub the garlic over both sides of the bread. Brush with olive oil and place on a baking sheet. Bake at 350° for 10-12 minutes or until toasted. Turn and toast other side 2-3 minutes. Just before serving, top each bowl with one or two croutons.

Nutrition Facts :

CONTEST-WINNING ROASTED TOMATO SOUP



Contest-Winning Roasted Tomato Soup image

Just before the first frost of the season, we gather up all of the tomatoes from my mom's garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it's roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.-Kaitlyn Lerdahl, Madison, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

15 large tomatoes (5 pounds), seeded and quartered
1/4 cup plus 2 tablespoons canola oil, divided
8 garlic cloves, minced
1 large onion, chopped
2 cups water
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
1/2 cup heavy whipping cream
Fresh basil leaves, optional

Steps:

  • Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins., Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly., In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.

Nutrition Facts : Calories 276 calories, Fat 22g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 421mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein.

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