Chunky Tomato Soup Use Fresh Or Canned Tomatoes Recipes

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.

SWEET AND CHUNKY TOMATO SOUP

Steps:

• Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter, and cook, stirring constantly, until peppers are slightly charred. Mix in tomatoes, onion, garlic, and chicken broth. Season with salt, sugar, cloves, oregano, and basil. Bring to a boil, and cook 20 minutes, until tomatoes are soft.
• Mix the milk and cornstarch in a small saucepan, and stir until smooth. Place saucepan over medium heat, and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables.
• Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth, and return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and let sit about 5 minutes before serving.

CHUNKY TOMATO SOUP (USE FRESH OR CANNED TOMATOES)

Steps:

• 1. In a saucepan (or soup pot), saute onion, celery and carrots in butter until soft but not brown.
• 2. Add tomatoes and a small amount of vegetable (or chicken) stock/broth. Simmer 20 minutes.
• 3. In a soup pot, combine sauteed vegetables, remaining broth and rice. Season with salt, thyme and pepper. NOTE: If you use the soup pan to saute the vegetables (step 1), you can just combine everyting in that one pot (and not dirty up another pan).
• 4. Simmer 20 to 30 minutes. Serve garnished with parsley and grated parmesean cheese, if desired.
• 5. NOTE 1: TOMATOES: When using canned, diced tomatoes, don't use petite diced. I use Southern Home brand, which are more chunky. Also, just spoon the diced tomatoes out of the can and discard or save the juice for something else.
• 6. NOTE 2: I used 2 (4 cup; 32 oz size) cartons of vegetable stock. I actually used one of vegetable stock and one of vegetable broth. If you don't want it vegetarian, you can use chicken broth and/or stock.
• 7. NOTE 3: This would make a wonderful base for a vegetable soup; just add more carrots and celery and any other vegetables that you like.
• 8. Enjoy!!

CANNING TOMATO SOUP BASE

Steps:

• Rinse the tomatoes and cut in half, or quarters for larger tomatoes.
• Add a strainer/colander to a large bowl.
• Wash and sanitize your jars. You'll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170F.
• Wash your lids with hot soapy water and place them in a clean bowl for now.
• Add the tomatoes to a pot of boiling water and parboil them until you see the skins start to come off one of the tomatoes (about 1-2 minutes).
• Use a slotted spoon and remove the tomatoes and place in the strainer.
• Run the tomatoes through a food mill to remove the seeds and skins.
• Transfer the tomato puree to a pot over low heat or a crockpot set to low. Keep warm until ready to can.
• Add 3 quarts of water to your pressure canner and put it on a burner set to high. Make sure there is a canning rack in the bottom of the canner.
• Add lemon juice or citric acid to your canning jars.Quarts: 2 tbsp lemon juice OR 1/2 tsp citric acid. Salt (optional) 1 tspPints: 1 tbsp lemon juice OR 1/4 tsp citric acid. Salt (optional) 1/2 tsp
• Place a funnel on a canning jar and ladle in the warm tomato puree, leaving 1 inch of headspace. Headspace is defined as the space between the top of the food and the top of the jar.
• Using a long utensil (I prefer a plastic chopstick), remove all the air bubbles from the jar.
• Use a wet clean rag and wipe the rim of the jars to make sure they are free of any food.
• Place a clean new lid on the jar. Add a ring, and tighten to fingertip tight.
• Using canning tongs, gently place the jars in the canner. Lock the lid. Soon, steam will start coming through the vent pipe.
• Allow the steam to pass through for about 10 minutes. Then put the pressure regulator on top. (see photos in post above to see this in action)
• Pretty soon, the air vent will pop up. That is a sign that you're starting to build pressure inside the canner. Tomato soup need to be pressure canned at 11 pounds of pressure for 15 minutes for both pints and quarts. (see time chart in post for adjusted times for elevation and water bath canning).
• When the dial gauge reaches 11 pounds of pressure, reduce the burner temp to medium, and start your timer. The pressure must stay at 11 or (a little bit) above for the duration of the cooking time. You'll likely need to adjust the temp on the burner a few times depending on your stove.
• When the time is up, remove the canner from the burner and allow it to sit until you hear a distinctive "click" of the air vent dropping. Remove the pressure regulator and carefully remove the lid (Pro tip: I always use oven mitts when I take the lid off because the steam is crazy hot).
• Let the jars sit for 5 minutes in the canner and then lift them out with canning tongs. Place on a towel where they can sit undisturbed for 12 hours.
• After a few hours, to check for sealing, gently press down in the middle of the lid. If the lid has no give, it's sealed. If you can press the lid in and it pops a bit, your jars are not sealed.
• Complete steps 1-8 above.
• Fill your canner so that there will be 2 inches of water over the tallest jar that you are canning. Set it on a large burner set to high.
• Complete steps 10-14 above.
• When the water has reached a rolling boil, place the jars in the canner and place the lid on top. Process pints for 35 minutes or quarts for 40 minutes.
• When the time is up, remove the canner from the burner and let the jars sit for 5 minutes in the canner and then lift them out with canning tongs.
• Place on a towel where they can sit undisturbed for 12 hours.

JERSEY FRESH TOMATO SOUP

Steps:

• Bring the tomatoes, carrots, and onion to a boil over medium-high heat in a stockpot, then reduce heat to medium-low. Simmer for 30 minutes. Stir in the chicken broth, sugar, and salt.
• Melt the butter over medium-low heat in a small saucepan. Whisk in the flour, stirring until thick. Slowly whisk in the milk until smooth. Cook and stir, whisking constantly until thickened, about 5 minutes, then stir milk mixture in to the stockpot. Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.

EASY TOMATO SOUP RECIPE FOR CANNING

Steps:

• Place tomatoes, celery, onion, parsley and bay leaves in a large stainless steel pot. Cook gently, uncovered, until tender, stirring as needed. I aim to reduce the volume roughly by half, or until it starts to thicken.
• Press through a food strainer or sieve into a large stainless steel or enameled cast iron saucepan. Set aside 2 cups of puree to cool.
• Whisk together Clear Gel and cooled tomato puree to form a slurry.
• Bring soup back to a boil and stir in the Clear Gel slurry. Continue to boil for two minutes, until it thickens. Add salt, pepper and sugar (if desired). Soup will not resemble commercial soup concentrate. Instead, it will look like a slightly too thick tomato soup.
• Ladle into pint or half pint jars and fill to 1" headspace. Wipe rims and seat two piece caps.
• Process in pressure canner at 10 pounds of pressure for weighted gauge and 11 pounds for dial gauge, for 25 minutes for pints or half pints. Do not use quarts for this recipe.
• When ready to serve the canned tomato soup, just heat with equal amount of liquid such as milk, water or chicken broth.
• Makes around 4 pints.

CHUNKY TOMATO BASIL SOUP

Steps:

• In a large pot, sauté the onion in the olive oil over medium heat until browned, about 10 to 12 minutes
• Add the garlic and sauté another 3 minutes
• While onion and garlic are sautéing, open your canned tomatoes and dice the whole tomatoes.
• Add the diced tomatoes and juices/tomato puree to the pot with the sauteed onion and garlic.
• Add the vegetable stock, chopped basil and butter. Stir until butter is melted and incorporated.
• Add the baking soda. This will cause the soup to bubble up quite a bit, so make sure your pot is big enough to hold a little momentary soup fizz. The bubbles/fizz will die down after a few seconds of stirring.
• Bring pot to a full boil then reduce the heat to a simmer and cook for 45 minutes.
• Optional: You can blend part or all of this soup for a smoother consistency, though I like it chunky.
• Serve with grated parmesan on top. Seriously. It's the bomb!

CHUNKY TOMATO SOUP

Steps:

• After dicing the onion and tomatoes (serrated knife works best) heat butter in a medium pan and saute onion until transparent (about 5 minutes).
• Add tomatoes, chicken broth, 1/3 cup dill, sugar, salt and pepper and bring to boil.
• Lower heat and simmer for 20 minutes.
• Serve hot.
• Ladle into soup bowls and top with spoonfull of yogurt.
• Sprinkle with remaining dill.

CHUNKY FRESH TOMATO SOUP

Steps:

• Saute the vegetables in the butter in a large heavy pan until tender.
• Add 4 c.
• broth, tomatoes, curry powder, salt, pepper and sugar; heat to boiling.
• Reduce heat, simmer for 20 min.
• Blend flour with remaining broth; stir gradually into soup.
• cook until slightly thickened.