HOMEMADE TOMATO SOUP
Michael Chiarello's Homemade Tomato Soup recipe from Food Network is an easy way to jazz up canned tomatoes; you just need a few fresh veggies and herbs.
Provided by Michael Chiarello : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F.
- Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
- Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.
CANNED TOMATO SOUP
The best canned tomato soup recipe! A great way to use up those extra tomatoes from the garden. When ready to serve, mix with equal parts milk and warm.
Provided by jennyrose81
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 13h15m
Yield 32
Number Of Ingredients 9
Steps:
- Place onions, celery, and tomatoes in a large pot; pour in enough water to just cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour tomato mixture through a strainer or food mill, discard solids, and return liquid to the pot; stir sugar and salt into liquid.
- Blend butter and flour together in a blender until smooth and creamy; add tomato juice. Blend until smooth. Pour butter mixture into liquid in the pot. Cook and stir over medium heat just until tomato soup is hot.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato soup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 to 30 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 12 hours before opening.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 17.2 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 2.4 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 104.1 mg, Sugar 11.4 g
EASY HOMEMADE TOMATO SOUP
This quick, easy tomato soup is made using canned tomatoes, chicken broth, onion, garlic and seasoned with Italian seasoning.
Provided by Elyse
Yield 6-8
Number Of Ingredients 8
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.
Nutrition Facts : Servingsize 1 serving, Calories 512 kcal, Fat 47 g, SaturatedFat 29 g, Cholesterol 123 mg, Sodium 5338 mg, Carbohydrate 21 g, Sugar 9 g, Protein 4 mg
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