Cream of tomato soup
Cream of tomato soup

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, cream of tomato soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Cream of tomato soup is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Cream of tomato soup is something which I’ve loved my entire life. They’re fine and they look fantastic.

This Cream of Tomato Soup Recipe is the perfect tomato soup recipe using fresh tomatoes. 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. Soup can be stored in the freezer for up to four months and the easiest thing to do is to portion it out in individual freezer bags. This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger group—and makes for great leftovers.

To get started with this particular recipe, we must 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:
  1. Prepare 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. Make ready 2 oz tomato paste
  6. Make ready pinch allspice
  7. Prepare 2 oz all-purpose flour
  8. Make ready 2 quart chicken stock
  9. Get 1 pints heavy cream
  10. Prepare salt and cayenne

Antara Sinha makes Tadka Dal with Roti. My wife suggested cream of tomato soup and this was my first experience making it. 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.

Steps 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.

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. 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.

So that is going to wrap this up for this exceptional food cream of tomato soup recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!