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Old 02-22-2015, 05:58 PM
 
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it would take tomato's of course. But beyond that I don't know what else would be in it. Anyone do it?
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Old 02-22-2015, 06:01 PM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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There are recipes all over the Internet. I don't even really like tomato soup -- I find it so acid-y -- but this one has always tempted me; it looks amaaaaaazing:

Best Tomato Soup Ever Recipe : Ree Drummond : Food Network
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Old 02-22-2015, 06:08 PM
 
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I make some simple tomatoes soup, it is more of a Chinese recipe, but I consider tasty and fairly easy.
Here is the following step.

1) Tomatoes (no amount limit, whatever you think is good amount for you as long as you can finish it)
2) vegetable (any kind, as long as you can tolerate it)
3) egg (raw egg, have it ready and put it in as you about to finish the soup)

-Boil water, as much as you want, but don't go crazy on it, unless you can really finish it and that kind of thirsty
-Put tomatoes and vegetable into the water and boil it with the water
-When water is boiling, like you see the ripple on the water, then stir the raw egg and pour it into the boiling water
-Put salt, vinegar, pepper, (put little by little and try to drink some to taste if you like it or not, if not, put more)

Tomatoes soup is done.
Hope this is something you looking for.
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Old 02-22-2015, 07:04 PM
 
Location: Somewhere in Wisconsin
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Here are two of my favorite tomato soup recipes, of which one is a homemade recipe (made from scratch).


I really enjoy this soup. It has a nice buttery taste to it.




Garden Fresh Tomato Soup

4 cups chopped fresh tomatoes
1 onion, finely chopped (1/2 of one large onion)
4 whole cloves, or use 1/8 tsp. ground cloves
2 cups chicken broth
2 tablespoons butter (I used 3 tablespoons)
2 tablespoons flour (I used 3 tablespoons)
1 teaspoon salt (I only used 1/2 teaspoon)
2 teaspoons granulated sugar

In a large stockpot over medium heat, combine the tomatoes, onion, cloves, and chicken broth. Bring to a boil, and gently boil for 20 minutes. (If making more than one batch of soup in the stockpot, like I did, I suggest covering the pot with a lid. This allows the vegetables to come to a boil much quicker. And after the vegetables come to a boil, remove the lid, and then I gently boil the vegetables for 25 minutes.)

Remove the stockpot from the heat, and run the vegetable mixture through a food mill into a large bowl, or pan. (I did try to remove any cloves I spotted, before running mixture through the food mill.) Discard any tomato/onion mixture left over in the food mill.

In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is light golden brown in color.

Quickly whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest of the tomato juice mixture.

Season soup with the salt and sugar.

Heat the soup through, then serve.


Yields: 6 servings







Here's a really quick and easy tomato soup to put together!


Quick 'N Easy Tomato Soup

3 tablespoons butter
1/2 cup diced yellow onion
2 (14-1/2 oz.) cans Del Monte Diced Tomatoes with Basil, Garlic & Oregano
1 (10.75 oz.) can condensed tomato soup
Croutons, to garnish soup (I used cheese garlic flavored croutons)

Melt butter in a large saucepan over medium-low heat, then sauté the onion in butter for about 3 minutes & 30 seconds.

Reduce heat to low, then add both cans of diced tomatoes, and the can of tomato soup; stir, and heat through.

Ladle soup in bowls or mugs.

Top soup with croutons if desired.

Yields: 3 - 4 servings
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Old 02-23-2015, 10:09 AM
 
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It's simple and delish. I get a pound of ripe plum tomatoes. Slice them in half. Cut up a small onion into large chunks. Place a couple of garlic cloves. (optional) Drizzle olive oil or favorite oil over them and toss a bit while on the baking/cookie sheet. Sprinkle salt/pepper on them and favorite herbs if you wish. Roast in oven at 325 till wrinkled and butt ugly. About 40 minutes.

On stove, bring to a boil about 2 cups of chicken stock. Scrape tomatoes and everything on the baking sheet into pot with stock. Take an immersion blender and blend it all together. Let it cook for another 10 minutes on medium, salt/pepper to taste. Don't salt during cooking time, tomatoes "eat" salt so it won't taste salted enough but the sodium will remain. It's one of the reasons why jarred tomato sauces are so laden with sodium.

If you don't have an immersion blender, scrape tomatoes and all the bits into a blender and puree till done. Then add to stock. Then cook for the 10 minutes on medium heat. Salt and pepper to taste just before serving.

You then can serve the soup with favorite garnishes such as sour cream, grated parm, etc.

To make it creamy tomato soup, you can add 1/4 cup to 1/2 cup of cream to the soup after the final 10 minutes of cooking. Turn off heat and add cream. Stir through and serve.

Edited to add: If you don't like "seeds" in your soup. You can use a regular metal soup spoon or melon baller and scoop out the middles of the halved tomatoes. Discard. Then roast. I personally don't mind them but some do.

Last edited by momtothree; 02-23-2015 at 10:52 AM..
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Old 02-23-2015, 10:41 AM
 
Location: Kountze, Texas
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I love tomato soup Mom - I'm going to make ^^^^^ this recipe.
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Old 02-23-2015, 10:49 AM
 
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This is the recipe I use: La Madeleines Tomato-Basil Soup Recipe - Food.com

I use canned tomatoes. Sometimes I substitute half-and-half for the heavy cream. It's not a low-cal soup...
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Old 02-23-2015, 11:07 AM
 
Location: Philaburbia
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I make it in the summer with fresh tomatoes - it's delicious and sooo much better than commercially canned soup.
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Old 02-23-2015, 11:12 AM
 
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Quote:
Originally Posted by Ohiogirl81 View Post
I make it in the summer with fresh tomatoes - it's delicious and sooo much better than commercially canned soup.
I agree. I thought I hated tomato soup as I only had tasted the canned variety for years and years. I wouldn't order it or make it. Till one day my brother convinced me to try his homemade version.

Now it's one of my most favorite soups. Only "canned" variety I will eat is the Pacific Foods Creamy Tomato soup that comes in a thick paper carton. I eat this in the Winter since tomatoes are tasteless right now.
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Old 02-23-2015, 01:58 PM
 
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^^^Me too. Fresh tomatoes don't exist right now. I use canned tomato puree. And the recipe I have, (not in my head though) has some grated carrot. It's REALLY good!
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