How do you make tomato soup from scratch?

Question

I was just wondering because I want to try to make tomato soup and I was just wondering how you can make it from scratch. Thanks for all your help guys :]

Answer 1

I would cook tomatoes then put them in a colander to remove seeds and peelings.  Add salt...maybe a little sugar.  Also add cornstarch to thicken.

Answer 2

  

Tomato Soup

3 pounds, medium plum tomatoes, halved lengthwise

4 tablespoons olive oil

Salt and freshly ground black pepper

Pinch sugar

3 tablespoons butter

4 shallots, chopped

2 tablespoons tomato paste

4 cups chicken stock

1/2 teaspoon cayenne

1 cup heavy cream

3 tablespoons chiffonade fresh basil leaves

Preheat oven to 400 degrees F.

Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt, pepper and sugar.

Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.

Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock and cayenne. Add heavy cream and heat over low heat. Bring up to a boil then reduce heat to low and let simmer for 10 minutes. Add the roasted tomatoes to the pan.

Puree with an immersion blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil.

Answer 3

* try this.

HOMEMADE TOMATO SOUP

1/2 can whole peeled tomatoes

1 can tomato sauce with basil

onion, as desired

garlic, as desired

basil leaves

oregano (fresh or dried)

1/2 cup milk

10 Ritz crackers

Parmesan cheese (optional)

extra virgin olive oil

Sauté onion, oregano, basil, and garlic in the pot you plan to make the soup in. Once onion is clear, add the strained whole peeled tomatoes. Stir. Then, add the can of tomato sauce. After this has come to a boil, add milk. Stir immediately.

Grate the Parmesan cheese and crackers. Add all of this mix into a blender (or you can use a hand blender directly in the pot).

Blend until mostly smooth (it's okay to have a few chunks). Pour into bowls and serve with extra cheese on top.

Answer 4

Roasted Tomato Basil Soup

3 lbs. ripe plum tomatoes, cut in half

¼ cup plus 2 Tbsp.s good olive oil

1 Tbsp. kosher salt

1 ½ tsp. freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 cloves, garlic minced

2 Tbsp.s unsalted butter

¼ tsp. crushed red pepper flakes

1 (28 oz.) can plum tomatoes, with their juice

4 cups fresh basil leaves, packed

1 tsp. fresh thyme leaves

1 quart chicken stock or water

Preheat the oven to 400°F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbsp.s of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

--Ina Garten

Answer 5

Ingredients

2 tablespoons vegetable oil

2 onions, chopped

4 cloves garlic, minced

1 (28 ounce) can stewed tomatoes

3 cups chicken stock

1/4 cup tomato paste

1/4 teaspoon pepper

Directions

In a saucepan, heat oil over medium heat. Cook onions and garlic until softened.  Add tomatoes, stock, tomato paste and pepper. Bring to a boil. Reduce heat and simmer for 15 minutes or until slightly thickened.

Using immersion blender or food processor, puree (optional).

Answer 6

There are so many different kinds to choose from. Here is a very basic Roasted Tomato Soup Recipe:

-2 lbs plum tomatoes

-6 garlic cloves, peeled and whole

-1/4 medium red onion

-1 tablespoon olive oil

-1 tablespoon balsamic vinegar

-2 sprigs oregano, remove leaves from stem

-3-4 basil leaves

-salt

-pepper

-2 cups fat-free vegetable broth or fat-free chicken broth or water

Directions

1. Pre-heat oven to 375 degrees.

2. Wash and cut tomatoes, placing in a shallow baking dish cut side down.

3. Add onion pieces, garlic, oregano and basil to the pan.

4. Drizzle vegetables with olive oil and balsamic vinegar.

5. Season with salt and pepper.

6. Bake for 45 minutes.

7. Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth.

8. An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).

9. Serve