Anyone got any real good recipes for homemade tomato soup? My bumper grobag crop is ready?

Fresh Tomato Soup





Once you try this delightful version of tomato soup with just a hint of citrus and the perfume of basil, you'll swear off canned tomato soup for good.





1/4 cup olive oil


2 large yellow onions, diced


1 tablespoon finely grated orange zest


18 ripe Roma tomatoes, quartered


Heavy cream


Salt and pepper to taste


Fresh basil leaves





Using a heavy saucepan set over medium heat, saut茅 onions in olive oil, stirring occasionally until tender and translucent, about 10 to 12 minutes.


Stir in orange zest and tomatoes and continue to cook over medium heat stirring occasionally to prevent scorching, about 20 minutes or until the tomatoes have broken down and rendered much of their liquid.


Puree soup in batches using either a food processor or blender. Then strain the mixture through a food mill or medium mesh sieve placed over a clean saucepan, discard remaining peel and seeds. Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add heavy or light cream to taste (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) Season to taste.


Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup.Anyone got any real good recipes for homemade tomato soup? My bumper grobag crop is ready?
you could try using tomatoesAnyone got any real good recipes for homemade tomato soup? My bumper grobag crop is ready?
Recipes


Homemade tomato soup








August 2, 2000








You can make the recipe through the puree stage and freeze that part until you want to make the soup. Defrosted and warmed, the puree can serve as a lighter tomato soup without the final butter and cream enrichments.








Makes 4 to 6 servings








1 tablespoon oil


8 tablespoons (1 stick) butter


1 large onion, thinly sliced


3 pounds fresh tomatoes, peeled, seeded and coarsely chopped, including juices


2 tablespoons fresh thyme leaves or 1 teaspoon dried thyme


1 tablespoon fresh basil leaves or 1 teaspoon dried basil


1 teaspoon salt


1/4 teaspoon black pepper


4 cups vegetable broth (see note)


1/4 cup all-purpose flour


1 cup heavy (whipping) cream


1 or 2 pinches of sugar (optional)


Croutons, for garnish








1. Place the oil and 4 tablespoons of the butter in a large, heavy soup pot and heat until the butter melts. Add the onion and saute over medium heat until soft, about 8 minutes.








2. Add the tomatoes, thyme, basil, salt and pepper, and stir to mix. Bring to a boil and cook over medium heat until the tomatoes have collapsed, 6 to 8 minutes.








3. While the tomatoes cook, heat 1/2 cup of the broth until beginning to boil. Whisk in the flour to make a smooth paste.








4. Add the flour paste and the remaining broth to the pot and bring to a boil. Simmer for 5 minutes, stirring frequently, until the flour is cooked. Remove and cool enough to handle.








5. Puree the mixture in a food processor or food mill. Return to the soup pot and stir in the cream, the remaining 4 tablespoons of butter and the sugar, if using. Heat the soup without boiling and serve right away, garnished with the croutons.








Note: To make vegetable broth, combine 1-1/2 pounds coarsely chopped tomatoes; an onion, unpeeled and quartered; 2 or more cloves garlic; 2 celery ribs, including tops, cut up a bit; 2 carrots, scrubbed and cut up a bit; 2 good handfuls of shredded greens, such as chard, spinach or kale; another handful of fresh parsley; a bay leaf; and a good pinch of salt to bring out the flavors. To these basics, you can add some chunks of summer squash or other herbs, such as cilantro, thyme, oregano or marjoram. Place all these ingredients in a large pot and add 4 quarts water. Bring to a boil over medium heat (this will take some time), reduce the heat to a simmer and partially cover. Cook for 1 to 1-1/2 hours, until the broth is well colored and no longer watery looking. Cool, strain and use right away or refrigerate for up to 5 days. May be frozen for longer.





Good luck ;)
Why kept it just to soup? Try it with a nice salad.
foodtv.com... i think so go yahoo ';food network'; great food
http://www.tomato-cages.com/tomato-soup-鈥?/a>





Here's some for you.
Liquidise tomatoes in a blender. Fry fine chopped onions lightly. Pour over tomatoes. Add tomato paste and a quarter teaspoon of sugar. Season. Stir well. Warm through. Remove from heat. Then add fresh chopped basil and stir through some fresh cream and serve.





To look nicer in the bowl top with a swirl of cream and spinkle over some salt and ground coarse pepper. Garnish with a sprig of basil. Nice with sliced buttered french loaf.
this has gotta be the simplest recipe out there...couple tins plum tomatoes in the blender,small tub double cream,small handfull of chopped fresh basil and salt and pepper,whizz ,heat and serve with crusty bread(preferably with cheese on it!)


p.s,strain through a seive to get rid of any seeds..
This isn't exactly an answer to your recipe question, but, as incredible as it sounds, it works great! It will allow you to store those tomatoes until you are ready to whip up a batch of soup, pasta sauce, chili or whatever!


Here goes:


Without washing them, place them individually in the freezer. When frozen, transfer to a storage container and keep them frozen.


When you need tomatoes for recipes, take out the required number and drop them into a bowl of cold water.


The skins will slide right off and you can dice, chop, slice them with ease (not messy , either, as the juice is frozen inside the tomato.)


Proceed with cooking your recipe.
500g (1lb) tomatoes fresh


500 mo (lpint) stock juice from the can or stock cube


1 small streaky bacon rasher


1 tablespoon margarine


1 small onions


1 small carrot


salt and pepper


nutmeg,. sugar and lemon juice to taste


bunch of mixed herbs.





Fry bacon for a few minutes, then fat steam the onion, and carrot in bacon fat and maragine before adding the tomatoes.





Cook raw tomatoes in the fat fo a few mins. then add the liquidsimmer the soup 1 hour.





Rob it through a nylon sieve.





Note. Except when outdor, home grown tomatoes are at their cheapest, a better flavoured and more econonnnmical sup if made from canned tomatoes than fresh ones.
Yes, this one is really easy and yummy!


Make a roux with flour and marge or butter. add diced uo tomatoes, add about 1 pint veg stock, simmer slowly for an hour or so season with salt and pepper and is desired a little sugar, mix well with a blender, type thing, and enjoy.


PS this one works really well with tinned tomatoes as well, I usually use 2 tins and they are really cheap, the cooking time with tinned ones is reduced to about 1/2
I usually peel the tomatoes and add 2 butternut squash's which have been peeled and de-seeded, blend then in a blender (if you dont have a blender you can boil the butternut squash for about 20-25 mins and mash until like a paste, still peel the tomatoes and mash aswell), add some fresh parsley (not dried) and simmer in a pan for about 10-15 mins...It'll warm you up a treat especially with the autumn weather coming





You can substitute butternut squash for sweet potato or pumkin, or carrots
Try these-and lucky you!





FRESH CREAM OF TOMATO SOUP





1 tbsp. butter


1 c. coarsely chopped onion


2 tbsp. minced shallots


3 lb. tomatoes, peeled, seeded %26amp; coarsely chopped


1 c. strained orange juice


2 tbsp. minced fresh tarragon or 2 tsp. dried


1 tsp. sugar


1/2 tsp. salt


1/4 tsp. freshly ground black pepper


1/2 c. sour cream


1 c. heavy cream


1 tbsp. minced chives





In a large (14 inch) skillet, melt the butter over low heat. Add the onions and shallots and saute, stirring occasionally, until soft but not brown, about 5 minutes. Add the tomatoes, orange juice, tarragon, sugar, salt and pepper; blend well. Bring the mixture to a boil, then simmer, covered, over moderate low heat for 30 minutes. Remove from the heat and cool.


Spoon the mixture into the bowl of a food processor fitted with a steel knife. Puree until smooth. Add the sour cream and whirl until blended. Transfer the mixture to a large pitcher or plastic container and add the heavy cream, stirring thoroughly.





Taste for seasoning and adjust to your taste. Refrigerate, tightly covered, until thoroughly chilled. to serve, divide the cold soup among 6 soup bowls and sprinkle the chives on top. Serves 6.





Note: If you prefer, the soup may be served hot. Reheat it slowly over moderate heat, stirring frequently. Do not let it come to a boil. Garnish with the chives.








CREAM OF FRESH TOMATO SOUP II





2 strips of bacon


1 onion


2 tbsp. butter


2 lbs. ripe plum tomatoes


1 tsp. thyme


1 bay leaf


4 c. chicken stock


1/2 c. heavy cream


Salt and pepper to taste


Nutmeg to taste





Chop the bacon and the onion and saute in a heavy kettle until the bacon is cooked and onion is soft. Put the plum tomatoes in a bowl or saucepan and pour boiling water over them, leaving it for a few minutes, and then draining. Slip the peel off and coarsely chop the tomatoes. Add the tomatoes, the thyme and the bay leaf to the saucepan and saute for 5 to 10 minutes. Add the chicken stock and simmer for 20 to 30 minutes. Remove the bay leaf and put the mixture through a food mill. Return to the saucepan and heat through, tasting and adding the seasoning as necessary. Swirl the heavy cream into the hot soup and serve
adding sweet potato and carrot works a treat
try paula deen's home cooking or her rest. website the lady and sons.if not,just make it real creamy with milk.Mmm-mmm.or hey go to campbells.com!
If you have a lot of tomatoes then make a lot of different soups. Just use a standard recipe and then vary it with additions of different ingredients different spices etc. Then next year you will have discovered for yourself YOUR favorite recipe.