Homemade Tomato Soup
Dad's Tomato Soup
Roasted Tomato Soup
Meaty Tomato Soup
Roasted Red Pepper and Tomato Soup
Here are some tomato soup recipes, only 1 has garlic in list of
ingredients. But do as I do and add garlic to any recipe you like. I
just add to my taste. start out with a small amount and go from there.
Also most of the recipes call for caned tomatoes, I do not see why you
can't use frozen tomatoes that were peeled. You will need to cook them a
little longer.
Terry S.
Request From: "Shawn Glover" <[email hidden]>
I have some garden tomatoes I froze last sumer. I would like to make a
tomato soup, especially one with garlic. Thanks
Homemade Tomato Soup
3 gallons tomatoes (quarter, don't peel)
1 bunch celery
8 medium onions
1 cup plain flour
3 tablespoons salt
1 teaspoon ground black pepper
1 cup sugar
1 stick butter
6 dashes of Tabasco hot sauce
Cook tomatoes and celery until done. Cool; puree in blender and
return to large pan. Bring to a boil and add flour, salt, pepper, sugar,
butter, hot sauce. Cook 35 minutes. Put in jars and seal.
Dad's Tomato Soup
32 ounces canned diced tomatoes
9 ounces chicken broth
1 ounce butter
2 tablespoons sugar
1 tablespoon chopped onion
1 pinch baking soda
2 cups cream
Mix together every thing but cream, and simmer 1 hour. Heat cream in
double boiler, add cream to hot tomato mixture. Yields: 12 servings
Roasted Tomato Soup
3 pounds tomatoes
1 cup chopped onion
2 tablespoons olive oil
2 teaspoons salt
1/4 cup fresh minced thyme
2 tablespoons fresh minced rosemary
2 teaspoons minced garlic
3 cups vegetable broth
1 Dash black pepper
Preheat the oven to 400 degrees. Line two sided baking sheets with
parchment paper. Wash the tomatoes and cut lengthwise; place in a large
bowl. Mix with the onion, olive oil, salt, thyme, and rosemary. Divide
the mixture between the two baking sheets. Bake until the tomato skins
begin to shrivel and the onion starts to brown, about 15 minutes. Top
with the minced garlic; bake 5 minutes.
Pass the tomato mixture through a food mill, or puree in a blender until
completely smooth; strain. Transfer to a medium saucepan.Add the broth
and warm over medium heat. Season with pepper to taste. Yields: 6 cups
Meaty Tomato Soup
1 can (28 ounce) diced tomatoes, undrained
2 cans (8 ounces each) tomato sauce
2 cups water
1/2 pound ground beef, cooked and drained
1/2 pound bulk pork sausage, cooked and drained
2 tablespoons dried minced onion
2 chicken bouillon cubes
3/4 teaspoon garlic salt
3/4 cup uncooked elbow macaroni
Shredded cheddar cheese optional
In a slow cooker, combine the first eight ingredients; mix well.
Cover and cook on low for 8 hours. Add macaroni and mix well. Cover and
cook 15minutes longer or until macaroni is tender. Garnish with cheese
if desired. Yields: 8 to 10 servings (about 2 1/4 quarts)
Roasted Red Pepper and Tomato Soup
Note: Here's a variation on tomato soup made with sweet
red peppers. Enjoy!
4 medium or large sweet red bell peppers
6 cups chopped tomatoes (two 28 ounce cans, undrained)
2 tablespoons powdered vegetable stock base (e.g. Knorr)
1 teaspoon chopped fresh basil, or dry basil
2 tablespoons sugar
Salt to taste
White pepper to taste
1/2 cup 35% cream
4 tablespoons butter
Sprigs of fresh basil or parsley for garnish
Grill the peppers, turning frequently, until well-blackened all over.
Place in a bowl, cover and let them cool a few minutes until you can
handle them. Peel off the skin. Gently scrape off any remaining black
stuff from the outside. Cut open and discard seeds and white insides. Do
not wash as this will flush away much of the flavor. Puree tomatoes in a
blender or food processor. Strain out seeds and pour into saucepan.
Puree peppers and add to tomatoes. (Adjust the degree of pureeing,
depending on how lumpy you like the soup). Bring to a boil, then simmer
uncovered for about 25 minutes.
Add vegetable stock base, basil, sugar, salt and pepper. Stir in
cream. Simmer uncovered for 15 to 20 minutes. Remove from heat. Set pan
in ice water and gradually whisk in butter (if you're in a hurry, just
dump the butter into the hot soup, whisk to dissolve, and serve). Cool,
cover and refrigerate overnight. Next day, heat gently, garnish with
basil or parsley and serve.
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