Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, cream of tomato soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Cream of tomato soup is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Cream of tomato soup is something that I’ve loved my entire life.
This Cream of Tomato Soup Recipe is the perfect tomato soup recipe using fresh tomatoes. This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger group—and makes for great leftovers. In a Dutch oven, over medium heat, saute onions in butter until translucent.
To begin with this recipe, we must first prepare a few ingredients. You can cook cream of tomato soup using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Cream of tomato soup:
- Take 48 oz #10 can Diced tomatos (reserve juice)
- Make ready 1/3 cup brown sugar
- Take 8 oz unsalted butter
- Get 1/2 cup shallots
- Take 2 oz tomato paste
- Prepare pinch allspice
- Make ready 2 oz all-purpose flour
- Get 2 quart chicken stock
- Get 1 pints heavy cream
- Make ready salt and cayenne
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. 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.
Steps to make Cream of tomato soup:
- Preheat oven to 450. Line sheet pan with foil
- Spread tomatos in a single layer on the foil, and sprinkle evenly with brown sugar
- Bake until all the liquid has evaporated and tomatos begin to color, about 30 minutes. Let tomatos cool slightly
- In small stock pot, melt butter over medium heat and add all shallots, tomato paste, and allspice.
- Reduce to low heat, cover and cook, stirring occasionally, until shallots are softened about 10 minutes.
- Add the flour to make a roux, cook for about 1 minute
- Whisking constantly, gradually add the chicken stock and reserved tomato juice and roasted tomatos.
- Return to sauce pan, return heat to medium, add cream. Whisk together
- Cover, and increase heat to medium, bring to boil, and down to simmer, for 15-20 minutes
- Transfer to blender, and working in batches, blend until very smooth.
- Season with salt and cayenne as needed.
The creaminess in the soup comes from cashews which also balances the tang of the tomatoes with their inherent. Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper. Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. 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. This creamy homemade tomato soup recipe using tinned tomatoes is quick and easy to make.
So that’s going to wrap it up for this exceptional food cream of tomato soup recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
