Cold Tomato And Sour Cream Soup Recipes

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CREAM OF FRESH TOMATO SOUP



Cream of Fresh Tomato Soup image

Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.

Provided by Ina Garten

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 13

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

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.

COLD TOMATO AND SOUR CREAM SOUP



Cold Tomato and Sour Cream Soup image

Categories     Soup/Stew     Tomato     No-Cook     Vegetarian     Summer     Chill     Sour Cream     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

3 lb ripe tomatoes, peeled and quartered
2 to 4 tablespoons fresh lemon juice
1 tablespoon finely chopped scallion greens
2 teaspoons finely grated fresh lemon zest
1 teaspoon sugar
Pinch of dried thyme, crumbled
Pinch of dried marjoram, crumbled
1 teaspoon salt
1/4 teaspoon black pepper
1 cup sour cream
Garnish: fresh parsley leaves

Steps:

  • Purée tomatoes in batches in a blender until smooth, then force purée through a sieve into a large bowl, discarding seeds. Stir in lemon juice to taste, scallion, zest, sugar, thyme, marjoram, salt, and pepper.
  • Chill soup until cold, about 1 hour.
  • Ladle soup into bowls and top with dollops of sour cream.

COLD TOMATO-CILANTRO SOUP



Cold Tomato-Cilantro Soup image

This cold soup made with canned tomatoes suggests (but beats out) gazpacho, and has a huge hit of cilantro. Serve it at a summer dinner parties, or simply paired with a grilled cheese. It's also incredibly refreshing by itself.

Provided by Julia Moskin

Categories     soups and stews, appetizer, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

1 large or 2 small bunches fresh cilantro
3 tablespoons olive oil
1 large onion, chopped
2 large or 3 small garlic cloves
1/4 cup tomato paste
1 1/2 teaspoons ground cumin
1 teaspoon paprika
Pinch cayenne pepper
1 28-ounce can tomatoes, whole or diced, with liquid
Salt
black pepper to taste
1 lime, halved

Steps:

  • Pull off a small handful of cilantro leaves to use for garnish and set aside. Tie remaining cilantro into a bundle with kitchen twine.
  • Heat oil in a deep, medium-size heavy pot over medium-high heat. Add onion and cook, stirring, until softened and golden, about 8 minutes; reduce heat as needed to prevent browning. Add garlic and cook, stirring, 1 minute; then add tomato paste, cumin, paprika and cayenne, and cook until tomato paste begins to darken, about 2 minutes more.
  • Add tomatoes with liquid, 1 quart water, salt and pepper, and cilantro bundle, and bring to a boil. Lower heat and simmer 30 minutes, covered. Set aside until cool enough to blend, then remove cilantro bundle. Using regular or hand-held blender, blend until smooth. Refrigerate until very cold, at least 4 hours or overnight.
  • Just before serving, squeeze in juice of half a lime and add salt and pepper to taste; the soup should not be very salty. If desired, squeeze in remaining lime juice. Serve in small bowls or cups, garnished with a few whole cilantro leaves.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 338 milligrams, Sugar 5 grams

SOUR CREAM POTATO SOUP



Sour Cream Potato Soup image

This special soup is a true family favorite. I received the recipe from my sister and then passed it on to my daughters. It's perfect served with leftover ham.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 12

2 cups water
2 chicken bouillon cubes
3 cups cubed peeled potatoes
1/2 cup chopped onion
1/2 cup thinly sliced celery
3/4 teaspoon salt
1/2 teaspoon pepper
2 cups milk, divided
2 tablespoons all-purpose flour
1 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon chopped chives

Steps:

  • In a 3-qt. saucepan over medium heat, combine water, bouillon, potatoes, onion, celery, salt and pepper; bring to a boil. Reduce heat cover and simmer for 15-20 minutes or until potatoes are tender. Add 1-3/4 cups milk. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Add parsley and chives just before serving.

Nutrition Facts : Calories 220 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 740mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

CREAM OF TOMATO SOUP



Cream of Tomato Soup image

Old fashioned easy to make creamy tomato soup that will warm your heart.

Provided by Julie Parton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 6

2 tablespoons butter
1 onion, chopped
2 tablespoons all-purpose flour
1 quart tomato juice
salt to taste
2 cups milk

Steps:

  • In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 494.4 mg, Sugar 10.3 g

COLD TOMATO SOUP



Cold Tomato Soup image

The most beautiful tomatoes may not always be the best ones. Often, it's the gnarly, misshapen, split-topped tomatoes that are the sweetest. You can also seek out the nearly overripe must-sell-today tomatoes, which can sometimes be found discounted at farmers markets. Those are perfect for this kind of chilled soup, a no-cook delight that is best made at the end of summer when tomatoes are at their best. Add toast and avocado for a more substantial meal.

Provided by David Tanis

Categories     dinner, soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 17

3 pounds ripe red tomatoes, cored and diced
4 large garlic cloves, sliced
1 tablespoon kosher salt, more if necessary
4 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
Black pepper, to taste
Generous pinch cayenne
1 cup finely diced bell peppers, preferably a mix of colors
1/2 cup finely diced sweet onion, such as Vidalia
Salt and pepper
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
6 slices freshly toasted French bread or ciabatta
1 garlic clove
1 firm ripe avocado
2 tablespoons chopped parsley
2 tablespoons chopped chives

Steps:

  • Put tomatoes and garlic in a non-reactive bowl and sprinkle with salt. Add 4 tablespoons olive oil, 2 tablespoons vinegar, the black pepper and cayenne. Mix well and leave to macerate for at least 15 minutes, or up to an hour.
  • Pulse tomatoes in a food processor or blender until just crushed. Transfer to a strainer or food mill to remove skins and seeds, pressing well to obtain all the juices. You should have about 5 cups. Add enough ice water to yield 6 cups. Stir well, taste and adjust seasoning. Chill on a bowl of ice for 15 minutes or refrigerate for up to several hours.
  • Make the pepper relish about 30 minutes before serving: Put diced bell peppers and onions in a small bowl and season with salt and pepper. Add 2 tablespoons olive oil and 1 tablespoon sherry vinegar, mix well and set aside.
  • To serve, rub each toast lightly with garlic. Top toasts with thick slices of avocado and season with salt and pepper. Place an avocado toast in each bowl and ladle in about 1 cup of chilled soup per serving. Garnish with a generous spoonful of pepper relish and a sprinkling of parsley and chives.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 16 grams, Carbohydrate 21 grams, Fat 19 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 785 milligrams, Sugar 8 grams, TransFat 0 grams

SOUR CREAM HEARTY TOMATO BASIL SOUP



Sour Cream Hearty Tomato Basil Soup image

Creamy with thick and rich flavors of tomatoes, onions and fresh basil. Make in a crock pot or a pot.

Provided by Italian Stallions K

Categories     Vegetable

Time 3h10m

Yield 5-6 serving(s)

Number Of Ingredients 13

24 -32 ounces of diced peeled tomatoes (3-4 cans)
1 (8 ounce) can tomato paste
3 garlic cloves, chopped fine
1/2-1 medium onion
2 cups water
1 large beef bouillon cube (makes 2 cups)
4 -5 fresh basil leaves
1 tablespoon italian seasoning
1 -1 1/2 cup sour cream
1 bay leaf
pepper
shredded parmesan cheese
garlic toast

Steps:

  • In a crock pot or large pot, mix water, bay leaf and bouillon until cube disolves.
  • add tomatos and tomato paste.
  • Mix with a wooden spoon until blended.
  • Add garlic and onions.
  • Add italian seasoning and pepper to taste.
  • Add sour cream (1 to 1 1/2 cups depending on your taste).
  • Keep on low for 3-4 hours in a crock pot or pot to get the best taste, or heat on medium until hot.
  • Serve in bowls sprinkle with parmesan and add garlic toast if desired.

TOMATO COLD SOUP WITH PARMESAN CHEESE ICE CREAM



Tomato Cold Soup with Parmesan Cheese Ice Cream image

It's very easy to elaborate upon this fresh tomato based soup, but its incredible taste relies upon using top quality olive oil and Parmesan cheese. Use very ripe tomatoes for the fullest flavor.

Provided by VICENÇ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 7

18 plum tomatoes, chopped
6 leaves fresh basil, julienned
2 cups extra-virgin olive oil, or as needed
½ cup freshly grated Parmesan cheese
¼ cup cream
salt to taste
freshly ground black pepper to taste

Steps:

  • Place the tomatoes and basil into a large pot or bowl. Use a stick blender, food processor, or blender to puree the tomatoes and basil together. Gradually blend in the oil to form a good emulsion. If pureeing the mixture in smaller batches, add a bit of oil to each one. Season with salt and ground black pepper, but remember, the Parmesan ice cream will be salty. Place the tomato preparation in the refrigerator while the ice cream is prepared.
  • Heat the cream in a small saucepan over medium heat. Stir in the Parmesan cheese, and continue to cook and stir until the cheese is melted, and the mixture is uniform. Season with a dash of freshly ground black pepper, and remove to a small bowl to cool. This will temper the mixture, so it will freeze more smoothly and evenly. When the cheese mixture has cooled a bit, place it in the freezer.
  • Take the tomato mixture from the refrigerator, and pass it through a chinois, food mill or strainer with medium holes to remove bits of peel and seeds. The result should be a creamy liquid, not a tomato juice.
  • Serve the cold soup in small bowls or large cups. Make little balls with the frozen cheese using a dessert spoon. Place a little ball of the Parmesan ice cream into each bowl just before serving.

Nutrition Facts : Calories 768.5 calories, Carbohydrate 7.9 g, Cholesterol 19.5 mg, Fat 80.6 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 13.9 g, Sodium 115 mg, Sugar 5 g

SOUR CREAM TOMATO SAUCE



Sour Cream Tomato Sauce image

This one's really good, you'll get requests for the recipe when you serve this one. Great for a not too expensive "company's coming dinner" Serve with a Green Salad and a hearty Italian Style Bread, and a glass of your favorite red wine.

Provided by redwine

Categories     Sauces

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped green pepper
3/4 cup chopped mushroom
1 (28 ounce) can diced tomatoes with juice
1/2 cup thick sour cream (like Daisy Brand)
4 teaspoons sugar
3/4 teaspoon salt

Steps:

  • Heat Butter in heavy skillet;ad Onion,Green Pepper & Mushrooms;cook about 10 minutes or until lightly browned, stirring occasionally.
  • Add Tomatoes, Sour Cream, Sugar, & Salt.
  • Simmer over low heat about 1 hour or until thickened.
  • Serve with Rotini shaped Pasta.

Nutrition Facts : Calories 133, Fat 8.1, SaturatedFat 5, Cholesterol 18.6, Sodium 616.6, Carbohydrate 14.8, Fiber 2.4, Sugar 9.1, Protein 2.2

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