Rustic Tomato Soup Recipes

ROASTED TOMATO SOUP

Steps:

• Preheat oven to 450 degrees F.
• Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
• Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
• Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

RUSTIC TOMATO SOUP RECIPE

Steps:

• , and loosely chop tomatoes
• over medium in deep soup dish
• and salt
• for 10 minutes
• and simmer for 10 more minutes
• , stir. It will foam.
• immediately and stir

CHUNKY TOMATO SOUP

Steps:

• In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.
• To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)
• Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately.

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.

RUSTIC TOMATO SOUP

Steps:

• Add oil in saucepan and heat garlic and chilli.
• Add tomatoes and roasted pepper. Boil until soft.
• Add water, stock and seasoning. Simmer for 10 minutes.
• Tear basil leaves and add a couple of minutes before completion.
• Pour into jug and vitamise down.
• Add some parmesan cheese and basil with a little extra olive oil for garnishings on top and serve with crusty bread such as ciabatta or sour dough.

RUSTIC TOMATO SOUP WITH TOASTED CUMIN AND MINI RAJAS

Steps:

• For soup:
• Stir cumin seeds in small skillet over medium heat until starting to smoke and pop, about 4 minutes. Pour seeds onto plate; cool. Grind finely in spice mill. DO AHEAD: Can be made 1 week ahead. Chill in airtight container.
• Heat oil in large pot over medium heat. Add onions. Cover and cook until tender but not brown, stirring often, about 8 minutes. Remove from heat. Using garlic press, squeeze in garlic. Add achiote and allspice. Stir over low heat 1 minute. Add tomatoes with juice, broth, and guajillo chile. Bring to simmer. Reduce heat to low; cover and simmer 15 minutes.
• Working in 2-cup batches, blend soup in processor to coarse puree (some texture should remain). Return to same pot. Mix in 11/2 teaspoons toasted cumin; season with cayenne, if desired, and coarse salt and freshly ground black pepper. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled.
• For rajas:
• Pour enough oil into heavy medium saucepan to reach depth of 3/4 inch. Heat oil over medium heat 4 minutes. Fry half of tortilla strips until just golden. Using slotted spoon, transfer strips to paper towels to drain (color will darken slightly). Repeat with remaining strips.
• Heat 1 1/2 tablespoons tortilla-frying oil from saucepan in medium skillet over medium-high heat. Add mini peppers. Toss until tender, about 2 minutes. Sprinkle with salt and freshly ground black pepper. DO AHEAD: All rajas can be made 2 hours ahead. Let stand at room temperature.
• Reheat soup over medium heat. Ladle into bowls. Top with tortilla and pepper rajas and sprinkle with toasted cumin. Serve, passing additional cumin separately.
• A paste made from achiote seeds; sold at Latin markets.
• ** A maroon-colored, fairly hot dried chile up to 6 inches long and about 11/2 inches wide; available at some supermarkets and at Latin markets.

RUSTIC ROAST TOMATO SOUP

Steps:

• Turn your oven on now so that it's pre-heated ready to cook later on! Heat settings are 200°C / 400°F .
• First, peel the tomatoes. Do this by making a small cut in the skin then plunging the tomatoes in boiling water for 1 minute.
• Run cold water over the tomatoes and the skins can then easily be peeled off. Cut the peeled tomatoes in half with a sharp knife, avoid squashing them.
• Peel and finely chop the garlic. Place the halved tomatoes on the baking tray, cut side upwards. Sprinkle the garlic over the tomatoes and spread the basil leaves over the top.
• Sprinkle two tablespoons of olive oil over the basil and tomatoes. Place the baking tray in the middle of the oven and leave it there for an hour.
• Peel and finely chop the onions. 40 minutes before the tomatoes are roasted take the tray from the oven and sprinkle the chopped onion over the tomatoes. Put the baking tray back in the oven.
• 20 minutes before the tomatoes are roasted, peel the potato, chop it into four and place it in a pan with carrots and 470 ml (1 pint) cold water. Place the pan on the stove and bring to a gentle boil.
• When the tomatoes are roasted, take the potato and carrots off the heat and mash coarsely with the water.Add the tomatoes to the pan of potatoes and remash. Add the tomato paste, a couple of shakes of Lea and Perrins and season with salt and pepper to taste.
• Leave the blended soup in the pan and gently reheat for around 5 minutes stirring every minute or so. Don't let the soup boil.
• Taste the soup and add any more salt or pepper according to taste.
• Serve in warm soup bowls and garnish with a couple of basil sprigs if any is left.