My Deluxe Tomato Soup Recipes

BEST TOMATO SOUP EVER

Steps:

• To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
• Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
• Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
• Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
• Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
• Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
• Serve the soup warm!

THE BEST EVER TOMATO SOUP

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

MY DELUXE TOMATO SOUP!

Steps:

• Put diced tomatoes in blender. (Don't blend yet).
• In a saucepan, heat the oil and butter, and sautee the onions until almost carmelized, (you really want that flavor in the soup). Add garlic and sautee' just until soft, 1 to 2 minutes, (you absolutely do NOT want to burn the garlic!).
• Add the onion/garlic mixture to the blender with the tomatoes and puree that all together, to desired consistency. I liquefy it.
• Add this mixture back to the saucepan.
• Add the tomato soup and the tomato paste. Use some of the chicken broth to rinse out the rest of those ingredients from the can, then pour that in along with all of the remaining chicken broth. Add the V-8 juice.
• Stir all together very well, until the paste has "dissolved".
• Add the brown sugar, black pepper, and onion powder. Increase or decrease these seasonings to taste.
• Bring to a low boil, then reduce heat and simmer for at least 30 minutes, or until slightly thickened.
• At this point, you can stir in 1/2 cup (or to your desired richness) of heavy cream to make this more of a creamy tomato soup! Just warm through.
• Serve immediately.

MY AMAZING TOMATO BASIL SOUP (LIKE APPLEBEE'S®)

Steps:

• Heat olive oil in a large saucepan over medium heat. Saute garlic in hot oil until tender and fragrant, 2 to 3 minutes. Stir
• Stir condensed tomato soup and marinara sauce into garlic; slowly add water. Mix oregano and black pepper into soup; bring to a simmer, reduce heat to low, and cook until flavors blend, about 15 minutes. Stir basil into soup. Ladle into bowls and top with croutons and Parmesan cheese.

FRESH TOMATO SOUP

Steps:

• In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf.