Hello everybody, hope you are having an amazing day today. 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 am going to make it a bit tasty. This is gonna smell and look delicious.
Cream of tomato soup is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Cream of tomato soup is something that I’ve loved my whole life. They are fine and they look fantastic.
This Cream of Tomato Soup Recipe is the perfect tomato soup recipe using fresh tomatoes. Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil. This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger group—and makes for great leftovers.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook cream of tomato soup using 10 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Cream of tomato soup:
- Prepare 48 oz #10 can Diced tomatos (reserve juice)
- Make ready 1/3 cup brown sugar
- Get 8 oz unsalted butter
- Get 1/2 cup shallots
- Prepare 2 oz tomato paste
- Prepare pinch allspice
- Make ready 2 oz all-purpose flour
- Get 2 quart chicken stock
- Get 1 pints heavy cream
- Prepare salt and cayenne
I added the milk and allowed it to cook with the tomato mixture before taking it off of the stove. Nothing is simpler or more classic than opening up a can of cream of tomato soup for lunch. So if you're going to make a homemade version, it had better be worth the extra bother. This recipe most decidedly is, although it's really not that much more work.
Steps to make Cream of tomato soup:
- Preheat oven to 450. Line sheet pan with foil
- Spread tomatos in a single layer on the foil, and sprinkle evenly with brown sugar
- Bake until all the liquid has evaporated and tomatos begin to color, about 30 minutes. Let tomatos cool slightly
- In small stock pot, melt butter over medium heat and add all shallots, tomato paste, and allspice.
- Reduce to low heat, cover and cook, stirring occasionally, until shallots are softened about 10 minutes.
- Add the flour to make a roux, cook for about 1 minute
- Whisking constantly, gradually add the chicken stock and reserved tomato juice and roasted tomatos.
- Return to sauce pan, return heat to medium, add cream. Whisk together
- Cover, and increase heat to medium, bring to boil, and down to simmer, for 15-20 minutes
- Transfer to blender, and working in batches, blend until very smooth.
- Season with salt and cayenne as needed.
Creamy Tomato Soup with Buttery Croutons. Back to Creamy Tomato Soup with Buttery Croutons. This creamy tomato soup recipe is comfort food at its best! It tastes rich, but it's light and healthy, made with blended chickpeas instead of heavy cream. I'd say yes to a bowl of this creamy tomato soup every day in the wintertime!
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