Oldfashionedtomatocreamsoup Recipes

OLD-FASHIONED CREAM OF TOMATO SOUP

Steps:

• In a large saucepan, combine chicken broth, onion, green pepper, celery, garlic and black pepper. Bring to boiling; reduce heat. Simmer, uncovered,about 6 minutes or until the vegetables are tender.
• Add the undrained stewed tomatoes or cut-up tomatoes, condensed tomato soup and sugar.
• Bring the mixture to boiling; reduce the heat. Simmer, uncovered, for 20 minutes.
• Stir in the half-and-half or cream, milk and butter or margarine. Heat through. Makes 4 or 5 side-dish servings.

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.

OLD FASHIONED TOMATO SOUP

Steps:

• In a large saucepan, bring tomatoes to a boil. Add baking soda, garlic salt, pepper and salt if desired. Reduce heat; add the milk and butter. Heat through but do not boil. Garnish with parsley if desired.

OLD FASHIONED CREAM OF TOMATO SOUP

Steps:

• In a saucepan, melt butter over medium heat.
• Add flour and salt, blending well.
• Slowly add milk, stirring constantly.
• Cook until mixture boils and thickens.
• Set aside Press tomatoes through a sieve or blend until smooth.
• In a soup pot, combine remaining ingredients and bring to a boil.
• Lower heat and simmer 10 minutes.
• Pour white sauce into soup, stirring constantly.
• Heat thoroughly before serving.

OLD FASHIONED TOMATO CREAM SOUP

Steps:

• In a large deep saucepan, over a medium heat, cook the tomatoes, onion, beef stock, basil, salt and pepper, nutmeg and coriander for 30 minutes.
• Let cool a little, then remove and discard the cloves from the onion.
• Puree the soup in a blender until smooth (This may be done in batches).
• Return the soup to the saucepan and stir in the baking soda and sugar.
• Blend the flour and butter together to form a smooth paste.
• Stir this into the soup.
• Watching carefully, cook the soup, over a medium-low heat, until thickened, 10 to 15 minutes.
• Remove the saucepan from the heat and slowly stir in the warmed cream.
• Return the soup to the heat and continue to warm it, just until it is piping hot and about to come to a boil.
• (Don't let it boil or it will curdle and truly disappoint you).
• Serve this soup garnished with fresh basil leaves.

OLD-FASHIONED CREAM OF TOMATO SOUP

Steps:

• In a large saucepan, combine the first six ingredients. Cover and simmer for 1 hour. , In the top of a double boiler or metal bowl, heat cream over simmering water; add to tomato mixture just before serving.

GRANDMA'S OLD FASHIONED CREAMY TOMATO SOUP

Steps:

• Place tomatoes and juice in a stockpot over medium heat.
• Simmer for 30 minutes.
• Puree the tomato mixture at this point if you don't want it chunky. I usually puree part but still leave a fair amount of chunks.
• Place the pot over medium heat and stir in the heavy cream and butter. Season with salt and pepper.
• Heat, stirring until butter is melted. Do NOT boil.
• Serve with croutons or stir-ins of your choice.