Cream of tomato soup
Cream of tomato soup

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, cream of tomato soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

This Cream of Tomato Soup Recipe is the perfect tomato soup recipe using fresh tomatoes. This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger group—and makes for great leftovers. Also, cream cheese or sour cream works better because of the extra acidity, especially when using sweeter tomatoes like the Bianco Dinapoli cans.

Cream of tomato soup is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Cream of tomato soup is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook cream of tomato soup using 10 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Cream of tomato soup:
  1. Take 48 oz #10 can Diced tomatos (reserve juice)
  2. Make ready 1/3 cup brown sugar
  3. Prepare 8 oz unsalted butter
  4. Prepare 1/2 cup shallots
  5. Take 2 oz tomato paste
  6. Make ready pinch allspice
  7. Get 2 oz all-purpose flour
  8. Prepare 2 quart chicken stock
  9. Get 1 pints heavy cream
  10. Get salt and cayenne

I added a carrot, a clove of garlic, and a stalk of celery to the onion This was a really good cream of tomato soup recipe! I added the milk and allowed it to cook with the tomato mixture before taking it off of the stove. Making cream of tomato soup is ridiculously easy and does not take much time. I have used fresh tomatoes to make the soup.

Instructions to make Cream of tomato soup:
  1. Preheat oven to 450. Line sheet pan with foil
  2. Spread tomatos in a single layer on the foil, and sprinkle evenly with brown sugar
  3. Bake until all the liquid has evaporated and tomatos begin to color, about 30 minutes. Let tomatos cool slightly
  4. In small stock pot, melt butter over medium heat and add all shallots, tomato paste, and allspice.
  5. Reduce to low heat, cover and cook, stirring occasionally, until shallots are softened about 10 minutes.
  6. Add the flour to make a roux, cook for about 1 minute
  7. Whisking constantly, gradually add the chicken stock and reserved tomato juice and roasted tomatos.
  8. Return to sauce pan, return heat to medium, add cream. Whisk together
  9. Cover, and increase heat to medium, bring to boil, and down to simmer, for 15-20 minutes
  10. Transfer to blender, and working in batches, blend until very smooth.
  11. Season with salt and cayenne as needed.

This cream of tomato soup is a vegan recipe. The creaminess in the soup comes from cashews which also balances the tang of the tomatoes with their inherent. Cream of tomato soup is still cooked the same way as traditional tomato soup by blending but the cream adds a thickness and richness to the taste and texture. If you've made too much soup, or you've made some in bulk you'll be glad to know that you can store it in the freezer. Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper.

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