Does anyone have a nice tasty recipe for tomato soup? Please?

Question

Does anyone have a nice tasty recipe for tomato soup? Please?

Answer 1

Easy, buy Maggi tomato soup packet and follow the instructions

Answer 2

I use this recipe.  It's very rich, but if you wanted to cut down on the fat you could sub fat free half and half for the heavy cream.

INGREDIENTS

4 tomatoes - peeled, seeded and diced

4 cups tomato juice

14 leaves fresh basil

1 cup heavy whipping cream

1/2 cup butter

salt and pepper to taste

DIRECTIONS

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.

Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Answer 3

the easiest and probably also most delicious is:

1. dice 1-2 onions

2. chop 2-3 cloves of garlic

3. sautee onion and garlic in olive oil, but make sure it doesn't brown

4. add chopped fresh basil and stir for 30 seconds (if you don't like basil you can also use rosemary, oregano, thyme etc)

5. add 8-10 large tomatoes, diced in small cubes (you can skin them before hand my cutting out the green stalk part and scolding them in boiling water, but it is ok to take a shortcut as long as you dice the tomatoes very small)

6. bring to a boil, season with salt, peber

7. let cook for min 30 min but 1 hour is great.

8. season with salt, peber, vinegar, sugar, basil as needed

9. serve or can

Answer 4

This doesn't sound that good but its great. It a Shaker recipe

Tomato Celery Soup

1 sm. chopped onion

2 tbsp. butter

1 (10 1/2 oz.) can tomato soup

1 tsp. minced parsley

1/2 tsp. pepper

1/2 c. finely chopped celery

1 tbsp. lemon juice

1 tsp. sugar

1/4 tsp. salt

1 can water

Saute onions and celery in butter, do not brown. Add tomato soup, water, lemon juice, sugar, salt and pepper. Simmer 5 minutes. Celery will remain crisp. Top with unsweetened whipped cream and chopped parsley

Answer 5

I made the best soup after watching that Napa guy on that food channel.  I was surprised at all the things that were added to it.

Answer 6

Roasted Tomato Soup with Croutons Recipe courtesy Michael Chiarello  

Show:  Easy Entertaining with Michael Chiarello  

Episode:  Brown Baggin' It  











For the soup:

12 large (about 4 pounds) tomatoes, stemmed and quartered

1/2 cup extra-virgin olive oil, divided

1/4 cup good-quality balsamic vinegar

12 large garlic cloves, peeled

Salt

1/2 teaspoon freshly ground black pepper

1 cup chopped yellow onions

2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish

2 cups cold water

For the bruschetta:

1 loaf country-style bread

Extra-virgin olive oil

Salt

Preheat the oven to 500 degrees F.

Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.

Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.

In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.

Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.

Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl. Pour the soup around each bruschetta. Garnish with torn basil leaves

Answer 7

Tomato Soup --

INGREDIENTS

14 quarts ripe tomatoes, chopped

7 onions, chopped

2 stalks celery, chopped

3 tablespoons chopped fresh parsley

3 bay leaves

1/4 cup salt

3/8 cup white sugar

2 teaspoons seasoning salt

1 teaspoon ground black pepper

1 teaspoon garlic salt

DIRECTIONS

Place tomatoes, onions, celery, parsley and bay leaves in a large pot and cook, covered, on low heat for 1 to 2 hours, until quite soft and fragrant.

Remove bay leaves and blend tomato mixture in batches in a food processor or blender, then run through a sieve and return juice to pot. Stir in salt, sugar, seasoning salt, pepper and garlic salt. Bring to a boil, then reduce heat and cook, uncovered, 1 to 2 hours, until thickened.

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Sunset Tomato Soup --

INGREDIENTS

4 medium carrots, sliced

1 medium onion, chopped

1 tablespoon olive or canola oil

3 large yellow tomatoes, peeled and coarsely chopped

4 plum tomatoes, peeled and coarsely chopped

1 (14.5 ounce) can reduced sodium chicken broth or vegetable broth

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 teaspoons snipped fresh dill

DIRECTIONS

In a Dutch oven or large kettle, saute carrots and onion in oil until onion is tender. Add the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until liquid is slightly reduced. stir in dill; simmer 15 minutes longer.

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Rich and Creamy Tomato Basil Soup --

INGREDIENTS

4 tomatoes - peeled, seeded and diced

4 cups tomato juice

14 leaves fresh basil

1 cup heavy whipping cream

1/2 cup butter

salt and pepper to taste

DIRECTIONS

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.

Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.  

Answer 8

If you want a quick and easy recipe for tomato soup, they have plenty at the local supermarkets

Follow this link if you want a homemade delicious Tomato Soup:

oh and if you like what you see, can you vote me for best answer??

http://www.foodnetwork.com/recipes/micha...

Answer 9

Got to the supermarket, buy a tin of heinz tomato soup, bring it home, open the lid (carefully so not to cut your finger - this has happened to me,) pour into a saucepan and stir gently while heating.