cynupstateny
Well-known member
Just a good creamy soup without basil, oregano or anything else. I know many of you have a garden...do you have a good soup recipe?
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I'm picking tomatoes daily and have been looking for a good fresh tomato soup recipe.
- Thread starter cynupstateny
- Start date
Roasted tomato soup--really good. I think I'd add a little celery too--can't remember if
I did when I made it.
Cream of Roasted Tomato Soup
recipe adapted from Gourmet Magazine
1 1/2 pounds ripe plum tomatoes 5 tablespoons olive oil 2 minced garlic cloves 1/2 teaspoon dried oregano, crumbled 1/4 teaspoon dried basil, crumbled 1/2 teaspoon freshly ground black pepper 1/2 cup finely chopped onion 1 cup chicken broth 1/4 cup dry red wine 3/4 cup heavy cream 1/2 cup tomato paste Sugar to taste, if needed 2 tablespoons freshly grated Parmesan cheese, optional
Preheat oven to 475 degrees. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 to 20. Scrape tomatoes, oil, and herbs from pan into food processor. Process until not quite smooth (leaving small chunks and charred black specks).
In a saucepan cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste. Heat the cream and whisk in to the tomato mixture. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste and bring soup to a simmer.
I did when I made it.
Cream of Roasted Tomato Soup
recipe adapted from Gourmet Magazine
1 1/2 pounds ripe plum tomatoes 5 tablespoons olive oil 2 minced garlic cloves 1/2 teaspoon dried oregano, crumbled 1/4 teaspoon dried basil, crumbled 1/2 teaspoon freshly ground black pepper 1/2 cup finely chopped onion 1 cup chicken broth 1/4 cup dry red wine 3/4 cup heavy cream 1/2 cup tomato paste Sugar to taste, if needed 2 tablespoons freshly grated Parmesan cheese, optional
Preheat oven to 475 degrees. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 to 20. Scrape tomatoes, oil, and herbs from pan into food processor. Process until not quite smooth (leaving small chunks and charred black specks).
In a saucepan cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste. Heat the cream and whisk in to the tomato mixture. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste and bring soup to a simmer.
We love this PW recipe. It's really delicious and maybe you can
adapt your tomatoes for it?
http://thepioneerwoman.com/cooking/sherried_tomato_soup/
adapt your tomatoes for it?
http://thepioneerwoman.com/cooking/sherried_tomato_soup/
Rec: Tomato Chowder
Tomato Chowder
Servings: 4
Ingredients:
2 tablespoons olive oil
1 medium onion, coarsely chopped
6 scallions, chopped
1 carrot, peeled and chopped
3 cloves garlic, chopped
2 tablespoons flour
3 cups chicken stock
12 ounces cherry tomatoes
1 15 ounce can plum tomatoes, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon thyme leaves
1/4 teaspoon italian seasoning
6 ounces noodles, cooked
Directions:
Heat the olive oil in a large, sturdy saucepan. When the oil is hot, add the onion, scallions, carrot, and chopped garlic, and cook over high heat, stirring constantly, for 6 to 8 minutes. Sprinkle the flour on top of the mixture, stir thoroughly, and cook for 2 minutes longer, stirring. Mix in the stock.
Meanwhile, place the cherry tomatoes in the bowl of a food processor and process until coarsely chopped. You should have about 1 1/2 cups. Add the can of plum tomatoes and process for 5 seconds. Add to the soup with the salt, pepper, thyme, and Italian seasoning. Bring to a boil, stirring occasionally, then cover, reduce heat to low, and cook for 30 minutes.
While the soup is cooking, cook the noodles in boiling, salted water.
At serving time, bring the soup to a boil and add as many of the cooked noodles as desired. Serve in soup bowls with a sprinkling of Parmesan cheese, if desired.
Notes: From Jacques Pepin's Kitchen: Cooking with Claudine
Tomato Chowder
Servings: 4
Ingredients:
2 tablespoons olive oil
1 medium onion, coarsely chopped
6 scallions, chopped
1 carrot, peeled and chopped
3 cloves garlic, chopped
2 tablespoons flour
3 cups chicken stock
12 ounces cherry tomatoes
1 15 ounce can plum tomatoes, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon thyme leaves
1/4 teaspoon italian seasoning
6 ounces noodles, cooked
Directions:
Heat the olive oil in a large, sturdy saucepan. When the oil is hot, add the onion, scallions, carrot, and chopped garlic, and cook over high heat, stirring constantly, for 6 to 8 minutes. Sprinkle the flour on top of the mixture, stir thoroughly, and cook for 2 minutes longer, stirring. Mix in the stock.
Meanwhile, place the cherry tomatoes in the bowl of a food processor and process until coarsely chopped. You should have about 1 1/2 cups. Add the can of plum tomatoes and process for 5 seconds. Add to the soup with the salt, pepper, thyme, and Italian seasoning. Bring to a boil, stirring occasionally, then cover, reduce heat to low, and cook for 30 minutes.
While the soup is cooking, cook the noodles in boiling, salted water.
At serving time, bring the soup to a boil and add as many of the cooked noodles as desired. Serve in soup bowls with a sprinkling of Parmesan cheese, if desired.
Notes: From Jacques Pepin's Kitchen: Cooking with Claudine
This from Cafe Sucre is excellent and uses 8 cups of tomatoes, I made it last week
we had two dinners and several lunches off of it. Keeps well in fridge. Be sure to use the fresh basil. Hardly any calories. You can change up the cheese and nuts. I used Fontina with toasted Macadamia one time.
http://thecafesucrefarine.com/2016/08/fresh-tomato-basil-soup/
we had two dinners and several lunches off of it. Keeps well in fridge. Be sure to use the fresh basil. Hardly any calories. You can change up the cheese and nuts. I used Fontina with toasted Macadamia one time.
http://thecafesucrefarine.com/2016/08/fresh-tomato-basil-soup/
Emeril Lagasse Food Network - Quick Summer Tomato Soup
http://www.foodnetwork.com/recipes/emeril-lagasse/quick-summer-tomato-soup-recipe.html#communityReviews
http://www.foodnetwork.com/recipes/emeril-lagasse/quick-summer-tomato-soup-recipe.html#communityReviews
cynupstateny
Well-known member
Thanks so much! I have 3 plants, been gone almost 8 weeks and they're still loaded!
REC: Mexican Tomato Lime Soup
Ingredients:
3 garlic cloves, pressed
2 t. ground cumin
1 T. vegetable oil
6 cups tomato juice*
2 cups chopped fresh tomatoes
about 1/4 fresh lime juice
2 cups crushed tortilla chips
1 cup grated jack cheese (or pepper jack)
cilantro leaves
In a soup pot on low heat, saute garlic and cumin in oil for a minute, being careful not to brown the garlic. Stir in the tomato juice, fresh tomatoes, lime juice, and cilantro. Bring to a simmer, and continue to cook for 10 minutes or so.
Serve with tortilla chips and cheese. Garnish with more cilantro if you love it.
* I use 1 qt. pureed roasted tomatoes plus 2 cups water or chicken broth.
Ingredients:
3 garlic cloves, pressed
2 t. ground cumin
1 T. vegetable oil
6 cups tomato juice*
2 cups chopped fresh tomatoes
about 1/4 fresh lime juice
2 cups crushed tortilla chips
1 cup grated jack cheese (or pepper jack)
cilantro leaves
In a soup pot on low heat, saute garlic and cumin in oil for a minute, being careful not to brown the garlic. Stir in the tomato juice, fresh tomatoes, lime juice, and cilantro. Bring to a simmer, and continue to cook for 10 minutes or so.
Serve with tortilla chips and cheese. Garnish with more cilantro if you love it.
* I use 1 qt. pureed roasted tomatoes plus 2 cups water or chicken broth.
Junebug, the recipe you posted must be the orignal recipe?
So I am assuming you made it that way the first time and then tweaked it the next time to your liking? Just curious if I should make the original or with the tweaks. Did it make a huge difference in the taste or texture? It sounds so easy and delicious, love the addition of the lime.
So I am assuming you made it that way the first time and then tweaked it the next time to your liking? Just curious if I should make the original or with the tweaks. Did it make a huge difference in the taste or texture? It sounds so easy and delicious, love the addition of the lime.
Yes, that was the original recipe. I tweaked to conform to the ingredients I had available.
I play a game each year where I see how much of our produce we can grow ourselves. Growing tomatoes is easy here, so haven't bought any tomato products for a few years.
Love the idea of adding chicken.
Marilyn, the lime is what really appeals to me too. Plus it only takes 10 minutes to whip up.
I play a game each year where I see how much of our produce we can grow ourselves. Growing tomatoes is easy here, so haven't bought any tomato products for a few years.
Love the idea of adding chicken.
Marilyn, the lime is what really appeals to me too. Plus it only takes 10 minutes to whip up.