Zesty Tomato Soup -Vegan
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.
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.
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.
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.
Smoky Tomato Soup
This tomato soup is easy to make and tastes wonderful. The use of a ham bone gives the soup a smoky flavor. If you don’t have a ham bone, you could use other smoked meats or even liquid smoke.
I wanted to make tomato soup, but also wanted something different. I used what was in my pantry, fridge and freezer for inspiration. The flavors worked well together. I really like what the cinnamon did for the soup, too.
At the end, almost as an afterthought, I added the half and half. It added just a little extra richness to the soup. It was a good decision.
So here is the recipe. I served it with quiche, but it would go well with a grilled cheese sandwich.
Smoky Tomato Soup
3 T. oil or butter
1 c. chopped onion
1 (28 oz.) can crushed tomatoes
1 or 2 medium carrots, peeled and sliced
1 c. chopped celery, some leaves included, if possible
3 c. water or stock (low sodium)
1 ham bone
2-3 T. parsley
1 t. cinnamon
1 c. half and half
Salt and pepper to taste
In soup pot, heat oil or butter and saute onions until tender. Add the rest of the ingredients, except the half and half, salt and pepper. Bring to a boil, then turn down to a simmer. Simmer for at least an hour- even a couple of hours. I partially covered the pot while the soup simmered. Remove ham bone. Add the half and half. Puree soup until smooth. I use an immersion blender so I can puree in the soup pot. If pureeing in a blender, do the soup in batches. Better if you cool the soup a little first. When you put the hot liquid in the blender, remove the middle part of the blender lid and cover with a folded towel. The liquid will splash up a little and the towel keeps you from getting splashed/burned. Once the soup is nice and smooth, adjust seasonings to taste. Depending on how large the ham bone is, you might not need salt at all. The soups will serve about 6-8. I like to serve it with croutons.
Busha’s Tomato Bisque Soup
I have such fond memories of this soup. My Polish grandmother used to make it every year in late summer. She would use the beefsteak tomatoes my Uncle John grew.
The soup is a tomato rice soup, with a healthy amount of sour cream in it. Simple and very good.
When my Busha made it, she just added everything to the pot, without measuring, as far I as could tell, and it came out perfect every time. It was magic. The first time I tried to duplicate it, I used way too much rice and it was closer to Spanish rice, than a soup. I played with it a few more times, reduced the rice and now I can make a soup pretty close to hers.
In the winter, when I don’t have access to garden tomatoes, I use a quart jar of my home canned. I love the smell of a freshly opened jar of tomatoes. Any canned tomatoes you like will work in this recipe. You can use fresh tomatoes, too, when they are in season.
Technically, it should have seafood in it to be called a bisque, but since my Busha called it a bisque, I call it a bisque. I do sometimes add seafood to it. Suggestions are listed at the end of the recipe.
Busha’s Tomato Bisque Soup
2 T. oil or butter
1 c. chopped onion
28-29 oz. can whole tomatoes, cut up or diced tomatoes, undrained
1 qt. beef or chicken or vegetable stock- Busha used beef 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 variation: 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 raw shrimp, 2 cans crab meat, 2 (10 oz.) cans clams, drained.
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
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
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.
