Creamy 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.
Creamy Fresh Tomato Soup
3 medium-sized ripe tomatoes
1 small onion, chopped fine
1 rib celery, chopped fine
1/4 t. ground 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. Remove bay leaf. Puree tomato mixture through a strainer, food mill or in a blender or processor. Add to milk mixture and heat through. Serves 6.
Zesty Tomato Soup
This is a fast and easy soup to make and full of flavor. I can tomatoes in the summer, so that is what I used. You can use store bought. If you wanted to use fresh tomatoes, you would need about 2 pounds. I just love the flavor of my home canned tomatoes so much. Next best thing to fresh.
After the soup was finished, it occurred to me that it was vegan. I hadn’t planned it that way, it was just how it worked out. I used an immersion blender to puree the soup. If you don’t have one, you can puree it in a blender. You just have to be careful when blending anything that is hot. It will splash up. To avoid getting burned, remove the center piece from the blender lid and cover with a towel before you turn it on.
I simmered the soup uncovered, because I wanted it to cook down a bit to be thick once processed. It only took about 15 minutes. You can cook it longer, if you want a thicker soup. I served it with toasted rye bread croutons, but it would be fine just as it is.
Zesty Tomato Soup
3 T. oil
1 medium onion, chopped
1 rib celery, chopped
1 sweet pepper, seeded and chopped
1 qt. canned tomatoes, or 1 (28 oz.) can whole tomatoes
Cayenne pepper to taste
2 T. fresh parsley or 2 t. dried
1 c. almond milk- or whatever milk you prefer
Salt and pepper to taste
In medium saucepan heat oil and cook onion until it starts to brown a little. Add the celery and pepper and cook about 5 more minutes. Add tomatoes and simmer, uncovered, until vegetables are soft, about 15 minutes. Use an immersion blender to puree the soup and add remaining ingredients. Adjust seasonings. Serve as is, or with croutons. Serves 3-4.
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.
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
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
