Cream of tomato soup
Cream of tomato soup

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, cream of tomato soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

This Cream of Tomato Soup Recipe is the perfect tomato soup recipe using fresh tomatoes. Cream of tomato soup is still cooked the same way as traditional tomato soup by blending but the cream adds a thickness and richness to the taste and texture. If you've made too much soup, or you've made some in bulk you'll be glad to know that you can store it in the freezer. 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.

Cream of tomato soup is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Cream of tomato soup is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook cream of tomato soup using 10 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Cream of tomato soup:
  1. Make ready 48 oz #10 can Diced tomatos (reserve juice)
  2. Take 1/3 cup brown sugar
  3. Get 8 oz unsalted butter
  4. Take 1/2 cup shallots
  5. Prepare 2 oz tomato paste
  6. Make ready pinch allspice
  7. Get 2 oz all-purpose flour
  8. Prepare 2 quart chicken stock
  9. Take 1 pints heavy cream
  10. Get salt and cayenne

Authentic Italian Tomato Soup - A Delicious Versatile Soup Recipe from bakeyourwaykitchen! This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger group—and makes for great leftovers. Also, cream cheese or sour cream works better because of the extra acidity, especially when using sweeter tomatoes like the Bianco Dinapoli cans. Nothing is simpler or more classic than opening up a can of cream of tomato soup for lunch.

Instructions to make Cream of tomato soup:
  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.

Also, cream cheese or sour cream works better because of the extra acidity, especially when using sweeter tomatoes like the Bianco Dinapoli cans. Nothing is simpler or more classic than opening up a can of cream of tomato soup for lunch. So if you're going to make a homemade version, it had better be worth the extra bother. This recipe most decidedly is, although it's really not that much more work. this recipe post deals with simple and creamy tomato soup which can be easily prepared at home. as i mentioned previously, there many ways and in addition, some easy tips and recommendations while preparing the cream of tomato soup recipe. firstly, i would strongly emphasize to use ripe and juicy. Making cream of tomato soup is ridiculously easy and does not take much time.

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