Recipe: Perfect Cream of tomato soup

Cook, Eat and Repeat.

Cream of tomato soup. 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. This Cream of Tomato Soup Recipe is the perfect tomato soup recipe using fresh tomatoes. Nothing is simpler or more classic than opening up a can of cream of tomato soup for lunch.

Cream of tomato soup This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche. Despite the heat, my mind and body have already decided it is Fall. To make Cream of tomato soup you need 10 ingredients and just 11 steps. Here is how you achieve it.

Ingredients

  1. It's of #10 can Diced tomatos (reserve juice).
  2. Prepare of brown sugar.
  3. You need of unsalted butter.
  4. It's of shallots.
  5. You need of tomato paste.
  6. Prepare of allspice.
  7. Prepare of all-purpose flour.
  8. It's of chicken stock.
  9. It's of heavy cream.
  10. Prepare of salt and cayenne.

Like full on FALL — even if it is still in the "Creamy" is in the name, but the soup at Panera is really not all that creamy. So I learned to use only a little cream. I also add a little sugar to cut the. My wife suggested cream of tomato soup and this was my first experience making it.

Cream of tomato soup step by step

  1. Preheat oven to 450. Line sheet pan with foil.
  2. Spread tomatos in a single layer on the foil, and sprinkle evenly with brown sugar.
  3. Bake until all the liquid has evaporated and tomatos begin to color, about 30 minutes. Let tomatos cool slightly.
  4. In small stock pot, melt butter over medium heat and add all shallots, tomato paste, and allspice..
  5. Reduce to low heat, cover and cook, stirring occasionally, until shallots are softened about 10 minutes..
  6. Add the flour to make a roux, cook for about 1 minute.
  7. Whisking constantly, gradually add the chicken stock and reserved tomato juice and roasted tomatos..
  8. Return to sauce pan, return heat to medium, add cream. Whisk together.
  9. Cover, and increase heat to medium, bring to boil, and down to simmer, for 15-20 minutes.
  10. Transfer to blender, and working in batches, blend until very smooth..
  11. Season with salt and cayenne as needed..

I added a carrot, a clove of garlic, and a stalk of celery to the onion This was a really good cream of tomato soup recipe! I added the milk and allowed it to cook with the tomato mixture before taking it off of the stove. Making cream of tomato soup is ridiculously easy and does not take much time. I have used fresh tomatoes to make the soup. This cream of tomato soup is a vegan recipe.