Sunset Tomato Soup Recipes

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.

SUNSET SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place butternut squash, carrots, sweet potatoes, apple, and onion on a baking sheet. Drizzle olive oil over vegetable mixture.
• Bake in the preheated oven until golden and soft, about 45 minutes. Blend vegetable mixture in a blender or food processor until smooth; transfer to a large saucepan.
• Pour vegetable broth into pureed vegetables and season with coriander, turmeric, nutmeg, salt, and pepper. Cook soup over low heat until heated through, 10 to 15 minutes.

SUNSET TOMATO SOUP

Steps:

• In a Dutch oven or large kettle, saute carrots and onion in oil until onion is tender. Add the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until liquid is slightly reduced. stir in dill; simmer 15 minutes longer.

CREAM OF SUN-DRIED TOMATO SOUP

Steps:

• Heat the olive oil in a large pot over moderate heat.
• Add the onion, celery, carrot, and garlic and sauté until tender but not brown, about 5 minutes.
• Add the stock, tomatoes, potato, sun-dried tomatoes, and basil.
• Bring to a boil, reduce heat, and simmer covered for 20 minutes, until the vegetables are tender.
• Puree in a food processor, or blender, in small batches until smooth.
• Strain through a fine sieve if desired.
• Stir in the milk or cream and season with sugar, salt, and pepper.
• Serve garnished with chopped chives.
• This soup gets an additional tomato punch from the concentrated flavor of the sun-dried tomatoes.

SUNSET TOMATO SOUP

Steps:

• In a Dutch oven or large kettle, saute carrots and onion in oil until onion is tender. Add the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until liquid is slightly reduced. stir in dill; simmer 15 minutes longer.

SUNSET TOMATO SOUP

Steps:

• In a Dutch oven or large kettle, saute carrots and onion in oil until onion is tender. Add the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until liquid is slightly reduced. stir in dill; simmer 15 minutes longer.

SUNSET TOMATO SOUP

Steps:

• In a Dutch oven or large kettle, saute carrots and onion in oil until onion is tender. Add the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until liquid is slightly reduced. stir in dill; simmer 15 minutes longer.

SUNSET TOMATO SOUP

Steps:

• In a Dutch oven or large kettle, saute carrots and onion in oil until onion is tender. Add the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until liquid is slightly reduced. stir in dill; simmer 15 minutes longer.

FAUX-FRESH TOMATO SOUP

Steps:

• PREPARE CROUTONS AND SET ASIDE:.
• Slice 1 small French bread baguette (8 oz) crosswise into 1/4-in slices. Sprinkle slices with grated cheese then sprinkle lightly with dry basil and coarse salt. Place bread slices in a single layer on a large baking sheet. Bake in a 300° oven until toasted and golden brown (about 20 minutes). Serve croutons warm or at room temperature.
• MAKE SOUP:.
• In a 3-4 quart pan, combine oil, onion, carrot, and 1 cup of the the chicken broth. Bring to a boil over high heat; boil, uncovered, stirring occasionally, until liquid evaporates and vegetables begin to brown (about 10 minutes). To deglaze, add 3 tbsp water and stir to scrape browned bit free. Continue to cook, stirring occasionally, until mixture begins to brown again. Repeat deglazing and browning steps 2 more times, using 3 tbsp water each time; vegetable mixture should be golden brown.
• Add remaining 4 cups chicken broth. Stir to scrape browned bits free. Stir in tomato purée, basil, sugar, and white pepper. Bring to a boil over high heat; then reduce heat, cover, and simmer until vegetables are very tender to bite (about 20 min).
• Whirl mixture, a portion at a time, in a food processor or blender until smoothly puréed. Return to pan; bring to a simmer over medium heat.
• To serve, ladle into bowls and top each serving with 2 croutons. Pass remaining croutons.