Quick Creamy Tomato Soup Recipes

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.

CREAMY TOMATO SOUP

Steps:

• Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
• Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
• Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
• Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.

CREAMY TOMATO SOUP

Steps:

• Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened - about 10-15 mins. Fill the kettle and boil it.
• Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
• To serve, reheat the soup, stirring in the milk - try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).

QUICK TOMATO SOUP

Steps:

• In a large saucepan, melt butter. Stir in flour, curry powder and onion powder until smooth. Gradually add tomato juice and sugar. Cook, uncovered, until thickened and heated through, about 5 minutes. If desired, serve with crackers or croutons.

CREAMY TOMATO SOUP

Steps:

• In a medium saucepan, melt butter over medium-low heat. Add the onion and garlic; cook, stirring, until onion is translucent, about 6 minutes.
• Add the gin, and cook until most of the liquid has evaporated, about 1 minute. Add the tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes. Using a slotted spoon, remove the herbs. Purée in small batches, if desired, for a smooth consistency.
• Slowly pour in the half-and-half, stirring constantly. Season with salt and pepper. Serve immediately with cheese-topped croutons on the side.

8 MINUTE CREAMY TOMATO SOUP

Steps:

• Melt Butter in 3QT sauce Heavy bottomed sauce pan. Add onion and sautee for 2 minutes. Add the tomatoes, chicken stock, and cream to onions. Bring to a boil, then simmer for 5 minutes.
• Pour into food processor, blender, or use and imursion blender to mix until smooth. Pour into bowls, add your dollop of sour cream and ENJOY.

QUICK AND CREAMY BLENDER TOMATO SOUP

Steps:

• Place all ingredients except the half and half in the blender, blend until smooth.
• Pour mixture into a pot, simmer for 5 minutes.
• Add half and half, salt and pepper to taste.
• Garnish as desired. Enjoy!