Velvety Cream Of Tomato Soup Like Sarabeths Recipes

TOM'S TASTY TOMATO SOUP WITH BROWN BUTTER CROUTONS

Steps:

• 1. Heat the butter and olive oil in a large saucepan and sauté the onion and garlic until the onion is translucent, about 5 minutes. Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring to a boil, then lower the heat to a simmer and simmer for 15 minutes.
• 2. Remove from the heat and puree in batches in the container of a blender. Return the soup to the pot and reheat to a simmer, seasoning to taste with more salt and pepper.
• 3. Meanwhile, to make the brown butter croutons, preheat the oven to 350°F. Heat the butter in a small pan over medium heat and cook, stirring often, until the butter is golden brown and aromatic, about 3 minutes after the butter melts. Remove from the heat. Put the bread cubes in a bowl and pour the brown butter over them, tossing to coat. Season to taste with salt and pepper and toss again. Spread the bread cubes on a baking sheet and place it in the oven. Bake until the croutons are toasted and golden, about 20 minutes, stirring occasionally. Remove the pan from the oven.
• 4. Serve the soup hot, garnished with the croutons.

TOMATO VELVET SOUP RECIPE - (5/5)

Steps:

• The secret to this soup's delicate flavor is that the basil is never exposed to heat, which often makes the herb taste rather harsh and sharp. 1. Blanch tomatoes with boiling water, core them and slip off peelings. Working over a sieve set over a large bowl, split crosswise and scoop out seeds into sieve. Discard seeds and roughly chop tomatoes. Add to collected juices and set aside. 2. Sweat onion in butter in a soup pot over medium heat until wilted and translucent, but not colored, about 10 minutes. Add tomatoes and juice, water, hot pepper (left whole), parsley and a large pinch salt. Bring to boil, reduce heat to low and simmer slowly until tomatoes break down and onion is tender, about 30 minutes. Turn off heat. 3. Remove and discard hot pepper and parsley. Puree in a blender or food processor. Stir in milk or half and half. Cool, cover and chill. Taste and adjust seasonings. 4. Drizzle each serving with cream or whip cream until it holds soft peaks and put a dollop in center of each serving. Sprinkle with herbs and white pepper.

VELVET SMOOTH CREAM OF POTATO SOUP

Steps:

• Melt butter in large saucepan or dutch oven and saute the celery, onion and carrots until tender, about 20 minutes, add salt and pepper to taste.
• Add potatoes and parsley, toss until coated.
• Add broth, bring to a slow boil and cook until potatoes are soft.
• Remove from stove.
• Reserve 1/3 of the chopped veggies; puree remaining soup (broth and veggies) in a food processor or blender.
• Pour puree back into original pot, along with the reserved chopped veggies.
• Stir and add heavy cream,heating through- DO NOT BOIL.

SWEET & CREAMY TOMATO SOUP

Steps:

• In a Dutch oven, saute onions in butter until tender. Add garlic; cook 2 minutes longer. Stir in the tomatoes, water, brown sugar, bay leaves, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Combine flour and water until smooth. Stir into tomato mixture. Cook and stir for 2 minutes or until thickened. Stir in evaporated milk; heat through (do not boil). Discard bay leaves. Garnish with fresh basil if desired.