Creamy Heirloom Tomato Soup Recipes

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.

ROASTED HEIRLOOM TOMATO SOUP

Steps:

• Preheat your oven to 350"F.
• Ad the tomatoes, garlic, onion and thyme to a large roasting dish. Drizzle with the olive oil and sprinkle with a pinch of sea salt all over the top.
• Roast for 1.5-2 hours or until the tomatoes have completely collapsed and start to caramelize around the edges.
• Discard the thyme sprigs and transfer the roasted tomatoes, garlic and onion together with all the juices to a medium soup pot. (Reserve some for garnish)
• Add the veggie stock and bring to a simmer for 5 minutes.
• Use an immersion blender and carefully puree the soup until smooth and creamy. For the smoothest consistency i recommend transferring the soup to a blender as the immersion blender will never yield such a smooth texture.
• Adjust seasonings again with more sea salt and serve garnished with the reserved roasted tomatoes and the fresh herbs.
• note: feel free to add a splash of cashew or coconut cream at this point if desired for a smoother creamier consistency.

HEIRLOOM TOMATO SOUP

Steps:

• In a stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt., Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle each serving with 3/4 teaspoon cream.

CREAMY HEIRLOOM TOMATO SOUP

Steps:

• The first time I made this soup was last fall when the weather was turning brisk. I made it with tomatoes that I had frozen in the summer. When my husband tasted it, he said it was a tomato soup that you would get in a five star restaurant. I made it again today with fresh tomatoes, it was lovely and full of flavor.
• I took my fresh tomatoes and blanched them for about 30 seconds in boiling water,and then put them in cold water to cool.
• The tomato skins peel right off of the tomatoes. You can do this to a peach as well to remove it's skin. I cut all the blemishes off the tomatoes, and cut them into quarters.
• Using my fingers, I got into the chambers of the tomatoes and removed the seeds. They push right out.
• All I have now is the meat of the tomato. At this point you can continue to make soup, or freeze the tomatoes for later use. For freezing, just put them in a freezer bag and label them and into the freezer they go to use in the winter for soups, stews or sauce. I froze all my tomatoes last year using this method. But we are making soup so...
• Put the tomatoes and all the spices and herbs, including the bouillon cubes into the bowl of a food processor and give it a whirl .
• Process until everything is smooth. Can you see the spices and herbs in there, it's going to be delicious.
• Now we're going to make a roux. Melt the butter in a sauce pan and whisk in the flour. I always let it boil a minute. I read somewhere that it takes the flour taste out of it.
• Next add the milk, and cook until it comes up in temperature before you add it to the tomatoes. Then warm it up and tweak the soup to your liking. if it's to thick , add some milk, if you want more herbs or spices, add them. If your tomatoes don't have the tomato flavor you hoped for, add a little tomato paste to the soup. This soup is delicious with or with out a bread bowl. If your using frozen tomatoes, this recipe comes together from start to finish in about 20 minutes. If you prepare your fresh tomatoes ahead of time and make the soup, your still only looking at 20 minutes. This is a delicious, creamy, rich , flavorful soup that you will love. Enjoy!
• For more homemade recipes,please visit Bunny's Warm Oven. http://wwwbunnysovencom.blogspot.com/2013/08/creamy-heirloom-tomato-soup-in-homemade.html

HEIRLOOM TOMATO SOUP

Steps:

• 1. Generously film the bottom of a 12-quart pot with olive oil. Set over medium high heat. When warm, add onions and about 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until onions start to color. 2. Stir in the garlic, red pepper, and tomato paste. Cook 1 minute. Add broth, basil, and tomatoes. Bring to a lively simmer, cover the pot, and cook 15 to 20 minutes, or until tomatoes are softened and soup tastes fresh, but mellow. Adjust seasonings to taste. 3. Once soup has cooled, puree two-thirds in a blender or food processor. Rewarm or serve close to room temperature. The all-important finish is stirring a generous tablespoon of cream into each bowl.

CREAMY HEIRLOOM TOMATO SOUP

Steps:

• Heat oil in large saucepan over medium-high heat. Add onion, garlic, thyme, basil and red pepper flakes, stirring until onions are translucent. Add tomatoes and cook for 5 minutes, until tomatoes start to break down. Using wooden spoon, mash tomatoes against side of pot to release juices. Stir in sugar and bread, stirring occasionally until bread starts to break down, about 5 minutes. Transfer soup to a blender in batches and puree' until smooth and creamy (if you have an immersion blender, feel free to use it in the soup pot). Return soup to pot and stir in chicken broth and cream. Reheat, and add salt and pepper to taste. Serve with mini grilled jarlsberg and sopressata sandwiches, if desired.