Colonel Sanders Cream Of Tomato Soup Recipes

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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

ULTIMATE CREAM OF TOMATO SOUP



Ultimate Cream of Tomato Soup image

Hard to believe this delicious soup is made with canned tomatoes! Besure to use whole tomatoes packed in juice, not puree; you'll need some of the juice for the soup. DO NOT SKIP the roasting of the tomatoes; a little more effort, but worth it! Recipe comes from Cook's Illustrated with a slight modification.

Provided by Galley Wench

Categories     Low Protein

Time 55m

Yield 6 Cups

Number Of Ingredients 12

2 (28 ounce) cans whole tomatoes, drained, reserve 3 cups juice (not packed in puree)
1 1/2 tablespoons dark brown sugar
4 tablespoons unsalted butter
4 large shallots, minced
1 tablespoon tomato paste
1 pinch ground allspice
2 tablespoons unbleached all-purpose flour
1 3/4 cups chicken stock or 1 3/4 cups canned low sodium chicken broth
1/2 cup heavy cream
2 tablespoons brandy or 2 tablespoons dry sherry
table salt
cayenne pepper

Steps:

  • Preheat oven to 450 degrees; adjusting oven rack to upper-middle position.
  • Line cookie sheet with foil.
  • Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar.
  • Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes.
  • Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
  • Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, and allspice.
  • Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes.
  • Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds.
  • Whisking constantly, gradually adding chicken stock; stir in reserved tomato juice and roasted tomatoes.
  • Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
  • Remove from heat and using an immersible blender puree the tomatoes.
  • (If using a blender, strain mixture into medium bowl.Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Return to pan and add remaining reserved liquid.).
  • Add cream, and heat over low heat until hot, about 3 minutes.
  • Remove from heat and stir in brandy or sherry; season to taste with salt and cayenne, and serve immediately.
  • To Make Ahead.
  • This soup can be prepared through step 11 cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding with step 12.

Nutrition Facts : Calories 259, Fat 16.5, SaturatedFat 9.8, Cholesterol 49.6, Sodium 147.1, Carbohydrate 21.9, Fiber 3.6, Sugar 12.3, Protein 5.4

COLONEL SANDERS' CREAM OF TOMATO SOUP



Colonel Sanders' Cream of Tomato Soup image

Make and share this Colonel Sanders' Cream of Tomato Soup recipe from Food.com.

Provided by Colonel Sanders

Categories     Onions

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 quart tomato juice
1/2 medium onion, very thinly sliced
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons sugar
1 quart cold milk

Steps:

  • Heat juice and onion to boiling.
  • Remove the onions.
  • Melt the butter and add the flour in a pot.
  • Cook until light golden.
  • Add the juice to the butter and flour.
  • Cook until it thickens.
  • Add the salt, white pepper and sugar.
  • Remove from heat.
  • Beat in the cold milk.
  • Heat without boiling and serve.

Nutrition Facts : Calories 222.5, Fat 13.7, SaturatedFat 8.6, Cholesterol 43.1, Sodium 714.7, Carbohydrate 19.5, Fiber 0.6, Sugar 7, Protein 6.6

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