Does anyone have a tomato soup recipe that doesn't require using whole tomatoes?

I know that sounds weird, but I love tomato soup - but hate the texture of actual tomatoes. Does anyone know of a recipe, possibly using tomato paste or puree, that I can use to make a yummy homemade tomato soup? Thanks!Does anyone have a tomato soup recipe that doesn't require using whole tomatoes?
Ingredients


3 Lg Ripe tomatoes


2 Tb oil/margarine


1 Lg Onion, coarsely chopped


1 Sm Potato, cubed


3/4 C Tomato paste


7 1/2 C Vegetable stock


1 Pn Thyme


2 Sm Dried red chilies, chopped


6 Ea Whole cloves


12 Ea Peppercorns


3 Ea Bay leaves


Salt





Instructions


1-Skin the tomatoes %26amp; cut into chunks.


2-Melt oil/margarine in pot over medium-low heat %26amp; cook onion till it turns golden.


3-Add the rest of the ingredients, adding enough salt to taste.Does anyone have a tomato soup recipe that doesn't require using whole tomatoes?
Did the people who chose this as best answer actually read my question? lol...I appreciate you posting the recipe but that is actually exactly what I DIDN'T want...no tomato chunks in my soup. The other posters were a great help :) I think I actually may try all of them. Thank you! Report Abuse

It will taste different so since it sounds like you already have a recipe that suits you, how about simply pureeing the tomatoes. You will still have that flavor but no chunks.


Not liking the tomato chunks is quite common and at the restaurant I work at, we always puree the tomatoes for any soup that calls for diced tomatoes. You can puree them as much as you want, totally to mush or leave small chunks but the flavor is definitely different using tomato sauce or canned puree instead of whole tomatoes.
Grandma's Tomato Soup --








INGREDIENTS


2 tablespoons butter or margarine


1 tablespoon all-purpose flour


2 cups tomato juice


1/2 cup water


2 tablespoons sugar


1/8 teaspoon salt


3/4 cup cooked wide egg noodles (optional)








DIRECTIONS


In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir for 2 minutes or until thickened. Add sugar and salt. Stir in egg noodles and heat through.








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Tomato Soup -- This hearty tomato soup has chunks of vegetables and pasta.











INGREDIENTS


1 (28 ounce) can tomato sauce


5 cups water


3 cubes vegetable bouillon


1 bay leaf


1 small onion, chopped


2 cloves garlic, minced


1 teaspoon Italian seasoning


1 1/2 teaspoons dried parsley


1 1/2 teaspoons sugar


1 teaspoon salt


1/4 teaspoon pepper


1/8 teaspoon hot red pepper sauce


2 stalks celery, sliced


2 carrots, peeled and sliced


1 small zucchini, chopped


1 cup frozen corn


1/2 cup uncooked ditalini pasta











DIRECTIONS


In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.





Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.





Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.
2 tablespoons butter


1 onion, chopped


2 tablespoons all-purpose flower


1 quart pureed fresh tomatoes, or store bought puree (32 ounces)


Salt to taste


2 cups milk


Over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato puree. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.





I found that heating the milk just a bit to take off the chill makes a better soup because you aren't shocking your soup! For an added boost, I use crumbled bacon and put it in the soup about 5 minutes before its done. then when I serve it, I add some croutons (I use butter/herb) and sprinkle some cheese over the top (monterrey jack is good, and my husband likes pepper jack) and let it melt into the soup.
Put your chuncky tomatoes in the blender/food processor.





Then add a little sour cream or heavy whipping cream to add a little creaminess to it. You will love it.
Definitely, use tomato juice