Penzeys Style 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!

PENZEY'S CHICKEN TORTILLA SOUP

Steps:

• Place everything except the cilantro and lime juice into a slow cooker and cook on high for 4-6 hours or low for 8-10.
• Remove the chicken and shred with two forks; return to the pot with the cilantro and lime juice.
• Taste and add extra seasonings if desired. Serve with optional garnished, such as diced avocado, lime wedges, sour cream, shredded cheese and toasted tortilla strips.

PENZEY'S STYLE TOMATO SOUP

Steps:

• Cook tomatoes and sugar in a saucepan over medium heat until soft and the skins start to fall off, approximately 10 minutes.
• Add baking soda (it will get foamy) and cook another minute or two.
• Strain the tomatoes through a sieve set over a large bowl; discard the seeds& skins but reserve the juices.
• You should have 8 cups juice, approximately- set aside. (If you do not have enough juice, add canned tomato juice or vegetable broth to your juices to make up the difference, adjusting the salt later to account for these additions.).
• Over medium heat, melt the butter in a large stock pot, then add onions and saute until softened, about 5 minutes.
• Add flour, stirring, then add all spices except for the basil, stirring until well blended.
• Cook the flour mixture for about 3 minutes, stirring constantly- don't let it burn.
• Slowly add the milk, whisking to mix with flour mixture until smooth.
• Continue cooking until it starts to thicken.
• Add 1 cup of the milk mixture to the tomato juices to temper them, stirring well.
• Pour the tomato mixture into the stock pot and stir to mix.
• Continue heating until warmed through, but do not let boil.
• Taste for seasonings and adjust as needed.
• Add basil and serve with a sprinkling of crushed croutons on top if desired.