Clinton Kellys Cream Of 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.

FRESH CREAM OF TOMATO SOUP

Steps:

• In a large saucepan over medium heat, saute onion in butter until tender. Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes, stirring occasionally. Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with remaining broth. , Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from the heat. Stir in cream; serve immediately.

CREAM OF FRESH TOMATO SOUP

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

CREAMY TOMATO SOUP

Steps:

• In a large saucepan, combine the flour, sugar and 1/4 cup milk; stir until smooth. Add remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot tomato juice until blended. Sprinkle with parsley.

HOMEMADE CREAM OF TOMATO SOUP

Steps:

• put tomatoes and spices in med size soup pot turn on high to bring to a boil once boilin turn to low simmer and cook bout an hour now remove bay leaves
• now put tomatoes in food processor and mix til smooth[i did 2 batches] return to soup pot bring back to boil now add milk heat til it bout boils.... taste add more salt and pepper if needed[mine didn't]
• i served this with cheese crackers yummy!!!

CREAMY TOMATO POTATO SOUP

Steps:

• Add chopped potatoes in a medium pot filled with salted water. Make sure all the potatoes are completely under water to achieve even cooking. Bring it to a boil and cook for about 10 minutes until the potatoes are fork tender. If you can easily insert a fork inside, then it is fork tender and ready.
• Meanwhile, heat oil in another medium pot or Dutch oven over medium-high heat for 2 minutes until the hot oil sizzles and shimmers. Add onion and sauté for 3-4 minutes until soft and tender. Add garlic and sauté for another 2 minutes. Add diced tomatoes and stir to cook for 5-7 minutes until tomatoes are soft and saucy. Stir in all the seasoning including Italian seasoning, salt, and pepper.
• Transfer the cooked potatoes together with 3-4 cups of boiling potato water (depends on how thick you prefer the soup to be) into the tomato mixture. Stir well to combine and bring the soup to a simmer.
• Blend the soup into a puree using an immersion blender or transfer the soup into a regular blender to puree. If using a regular blender, you will have to puree in batches.
• Serve immediately in a bowl and garnish with fresh basil, extra olive oil and feta cheese on top.

CREAM OF FRESH TOMATO SOUP

Steps:

• Simmer tomatoes, onions, sugar, and salt and pepper. Once onions are soft, strain. Set liquid aside.
• In a saucepan, melt the butter or margarine. Stir in the flour. Whisk in the milk, and cook until thickened. Slowly add the reserved tomato liquid, and gently heat. Serve hot.

CLINTON KELLY'S CREAM OF TOMATO SOUP

Steps:

• Preheat the oven to 400 degrees F. Drain the tomatoes, reserving the juice. Cut the tomatoes in half. Toss in a medium size bowl with onions and garlic and about 4 tablespoons of olive oil. Liberally sprinkle with salt and pepper.
• Spread evenly on a baking sheet and roast until onions turn brown, about 30 minutes, stirring halfway through to prevent burning.
• Transfer the tomato mixture to a large heavy bottomed pot. Add the reserved tomato juice, stock and fresh thyme leaves. Let simmer for about 15 minutes. Blend until smooth, taking care not to splatter the hot soup. Add heavy cream and return to a simmer, but do not boil. Adjust the seasoning.
• Pour into bowls and top with a thin strips of fresh basil.