tomato soup recipe

Cream of Fresh Tomato Soup

Cream of Fresh Tomato Soup

Tomatoes are in season and I am loving it.  I have been enjoying tomato sandwiches, tomato salad and fresh tomato sauce.

This is a great recipe for some of those tomatoes. A simple soup, with lots of flavor, it is a favorite of mine. So much better than the canned tomato soup of my childhood.

I enjoy it served hot, but this soup can also be served cold. On a  hot day, this soup, served chilled, is a wonderful change from a salad with dinner.

I prefer to use fresh tomatoes, but I have used my home canned tomatoes, in a pinch.

If you want a stronger tomato flavor- use a couple extra tomatoes.

Cream of Fresh Tomato Soup

 3 medium-sized ripe tomatoes

1 small onion, chopped fine

1 rib celery, chopped fine

3 whole cloves

1 small bay leaf

3 T. butter

3 T. flour

1 t. salt

3 c. milk or half and half

Peel and chop tomatoes. Place tomatoes in saucepan with onion, celery, cloves and bay leaf. Bring mixture to a boil; reduce heat and cover, simmering 15 minutes. Melt butter in a large saucepan then stir in flour and salt. Cook mixture until bubbly. Add milk and cook until thickened, stirring constantly. Puree tomato mixture through a strainer, food mill or in a blender or processor. Add to milk mixture and heat through. Serves 6.

Basque Soup

Basque Soup

Basque Soup

This hearty soup is easy to make and is really a meal in itself. I made the meatless version by using a vegetable stock but you could use chicken stock, if you prefer. I used tomatoes I canned but store bought canned tomatoes would be fine, too.

 

 

 

 

Basque Soup

1 c. chopped onions

1 1/2 c. chopped celery

1/4 c. oil

1/4 c. flour

3 c. milk*

1 (16 oz.) jar stewed tomatoes, undrained

1 can whole kernel corn, undrained

3-4 cans butter beans, drained and rinsed

3-4 cups water and 1T. paste-type vegetable soup base

or 3-4 cups vegetable broth

pepper to taste

hot pepper sauce to taste

shredded mild cheese, optional

Sauté onions and celery in oil until tender. Stir in flour until smooth and add milk, stirring to keep lumps from forming. Stir over medium heat until milk has thickened and begins to boil. Stir constantly as mixture simmers for an additional minute or two. Add remaining ingredients, except cheese and bring up to a simmer. Adjust seasonings. Ladle into bowls and top with cheese, if desired. Serves 8-10.

Note: You can use almond, rice or soy milk in place of the dairy milk, if you like.

Cream of Fresh Tomato Soup

Cream of Fresh Tomato Soup

Cream of Fresh Tomato Soup

When there are fresh tomatoes to be had I must admit to eating most of them on sandwiches or in salads. But this soup is also a favorite of mine. It is so tasty and quick to make, too. The recipe calls for 3 medium tomatoes but I will sometimes toss in an extra one. The color always comes out sort of orange and reminds me of butternut squash soup in appearance. The flavor, however, is pure tomato and really nice. I even make it when the weather warms up and just serve the soup cold. I have used milk, half and half and even almond milk on occasion and all of them still came out wonderful.

 

Cream of Fresh Tomato Soup

3 medium-sized ripe tomatoes
1 small onion, chopped fine
1 rib celery, chopped fine
pinch of cloves
1 small bay leaf
3 T. butter
3 T. flour
1 t. salt
3 c. milk

Peel and chop tomatoes. Place tomatoes in saucepan with onion, celery, cloves and bay leaf. Bring mixture to a boil; reduce heat and cover, simmering 15 minutes. Melt butter in a large saucepan then stir in flour and salt. Cook mixture until bubbly. Add milk and cook until thickened stirring constantly. Remove bay leaf from tomato mixture. Puree tomato mixture through strainer, food mill or in a blender or processor. Add to milk mixture and heat through. Serves 3-4.

Beet and Tomato Soup

Beet and Tomato Soup

Beet and Tomato Soup

I had a bunch of fresh beets in my fridge and since it’s a little cool today I thought I’d make soup with them. I took inspiration from what I had on hand including onions, potatoes and tomatoes. Adding the tomatoes was a last minute decision and it worked out really well. The tomatoes added just the right amount of tartness/sweetness.  I didn’t add the dollop of sour cream I would normally add. It would make a nice topper for the soup, though. Here is the recipe. It was a small bunch of beets so I just made a small batch of soup, but it could easily be doubled.

 

Beet and Tomato Soup

1 bunch beets, about 1 lb.

oil

1 onion, chopped

3-4 c. stock- I used chicken

1 potato, cubed

2-3 medium tomatoes, peeled and cubed

1 t. dill

salt and pepper to taste

Wash beets and trim leaving about 1 inch of the stem attached. Reserve greens.  Place beets in a saucepan of boiling water and simmer for about 20 minutes. Remove beets and cool in cold water until you can handle them. While beets are cooling, cook onion in oil until tender. Peel and cube the beets. Add to the onions along with the stock, potatoes and tomatoes and cook until veggies are tender, about 15 minutes. Rinse and chop up about 1 cup of the beet greens and add them to the soup along with the dill. Cook until greens are tender, about 5 minutes. Adjust seasonings and serve. Serves 3-4.

 

Tomato Bisque Soup

Tomato Bisque Soup

Tomato Bisque Soup

I had a chance to do a local television show recently. This is the soup I made on New Day Cleveland. It is an old family recipe. My grandmother used to make it in the summer with fresh tomatoes. Since I can tomatoes every year I can make it anytime I like. There is something about opening a jar of canned tomatoes that always reminds me of summer and of my grandmother making this soup.

 

 

Tomato Bisque Soup

2 T. oil

1 c. chopped onion

28-29 oz. can whole tomatoes, cut up or diced tomatoes, undrained or 1 quart canned tomatoes

1 qt. beef or chicken or vegetable stock

½ c. raw rice

1 c. sour cream

Cook onions in oil until tender. Add tomatoes and stock and bring to the boil. Add rice, cover and simmer until rice is tender, about 20 minutes. Place sour cream in bowl and stir in a cup of the hot soup, stirring until smooth. Add another cup of the soup and then add this mixture to the pot. Heat through, but do not boil. Makes  6-8 servings.

Variations: Brown or wild rice can be added instead, but cooking times will be longer, about 45-50 minutes. Barley can also be added instead of the rice, but allow 45 minutes to cook.

Seafood: Once rice is tender, but before adding sour cream you can add any one of the following; ½ -1 pound raw diced fish (mild white fish are good or even salmon for a special treat), ½ -3/4 pound  salad size raw shrimp, 2 cans crabmeat, 2 (10 oz.) cans clams, drained.

Here is my TV appearance http://www.youtube.com/watch?v=EmjL7vd6MD8&feature=c4-overview&list=UUtLd3sOV5Jl0hBqi6tS9-hA