Recipe by Karen Gibson
"Much better than brand name soups, if you like homemade. Creamy and flavorful."
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salt to taste
ground black pepper to taste
With some modifications this soup was THE BEST tomato soup I have EVER had in my life. I think with these modifications, people will find that "something" they thought was missing.
I used 3 vine-ripened tomatoes and one large sweet or vidalia onion. I simmered the tomatoes and onion and spices like it said. Just before it was done simmering I did step 2. Before adding the mixture from the other pot, I added a large can of crushed tomatoes. Then I added the mixture of tomatoes, onions and spices.
I kept adding salt and pepper to taste. Towards the end I also kept adding parmesan(sp?) cheese to taste. You can add milk and/or water to make it creamier or soupier.
You might want to go ahead and add another tomato or so if you want an extra tomato taste (I mean, in the begining, when simmering, not at the end of making it! haha)
The only thing I would change is I would boil the tomatoes to remove the skins prior to simmering (at one point I thought there were worms in the soup, but it was tomato skin!). Also, it would be good served with a dollop of sour cream on top.
This was very yummy, I will be using it over and over!! Hope this helped!
this recipe was like drinking a slightly tomato flavored hot milk shake
Thank you for this quick and easy tomato soup recipe. The only things done differently was remove the tomato skins first by placing in boiling water. Also, after cooking tomatoes with onions etc. I ran everything through the blender then added to the thickened saucepan. Will be using this one over and over.
I didn't like this at first. One thing I did do differently was to use a food mill to puree the solids and strain out the tomato skins rather than just straining it. That may have contributed to the onion flavor being stronger than anticipated. I'm going to reheat the leftovers and garnish with bacon crumbles and maybe some croutons and see if that livens it up. (...I just changed my rating to 4 stars, it was very good the second day! Much more mellow. I'll make this again.) My advice, DON'T add canned tomatoes or sauce, then it's not FRESH tomato soup and it will be very acidic. Run the solids through a food mill or blender to get the most flavor.
I made this with about 12 tomatoes and I was shocked! It was creamy, thick and so much better than supermarket soup. My partner was delighted with it too. We ate it with french bread and cheese...who needs spoons?
This was a simple, fast, delicious soup. I only changed one step. Instead of straining the soup, I blended it for a smooth puree (using a hand blender) -- tasted incredible! I garnished with roasted corn and parsley.
I used the recipe as base after reading the reviews. I believe the beef base and celery seed really added a nice touch, and after being raised on the canned stuff, my 7 & 9 yr old kids LOVED this recipe. I used 5 tomatoes, chopped; 1 cup chopped onion; 1 teaspoon white sugar; salt and pepper to taste; 1/2 teaspoon celery seed;1 tbsp beef boullion ("beef base") or 1 beef or chicken boullion cube; 2 tbsp butter; 2 tbsp flour; 2 cups whole milk. After the onions were soft (12-14 mins), I pureed the mixture in the blender, half a batch at a time. I rinsed the pot then melted the butter, added flour and milk, and cooked for 5-7 mins stirring constantly so the milk wouldn't burn, until thickened. Then I added the pureed tomatoes and onion and heated through. Serve hot with a garnish of goldfish crackers, a handful of shredded cheese and/or parmesan. Made 4 medium servings. Great with a grilled cheese sandwich.
I fixed this for my husband and myself and we both raved about it. I then sent it on to our kids and grandkids in Camino, CA and they say it's become their favorite soup. It's a truly fresh and satisfying soup!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Fresh Tomato Soup
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 143
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