Monday, September 30, 2013

Tomato Soup Recipes people have been asking for

Fresh Tomato Soup With Basil
1/4 C. butter
1 onions, chopped
1 clove garlic, minced 
2 Quarts Homemade Tomatoes and or Tomato Juice (you can add some fresh chopped tomatoes in the last few minutes if you want to)
3 tbsp. fresh basil, chopped
3 cups chicken broth
Saltand pepper to taste
Sauté the onion and garlic in butter until soft.  Add tomatoes and continue cooking for another minute.  Pour in the chicken stock or broth.  Bring to a boil, then simmer for 20 minutes.  Puree the mixture with immersion blender, then add basil.  Return to the heat until warmed.

Roasted Red Pepper-Tomato Soup
3 red bell peppers (1 1/2 lb total), rinsed, stemmed, seeded and halved
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 quarts tomatoes with juice
1 tablespoon paprika
3 cups chicken broth
2 teaspoons fresh lemon juice
Salt and pepper to taste
Creme Fraiche or plain yogurt
Chopped parsley
Preheat the broiler.  Place the red pepper halves, cut side down, in a baking pan and broil until skins are black and blistered, place in a bowl covered with handy wrap to loosen skins.  when cooled pull off skin and reserve any and juices.
Sauté onion and garlic in olive oil, until soft and translucent.  Add the roasted peppers and tomatoes, along with their juices and the paprika.  Bring to a low simmer and cook, stirring occasionally, about 3 minutes. 
In a blender, food processor or using immersion blender, puree the soup until smooth.  Return puree to the pan and stir in broth and lemon juice, stir over medium heat until hot.  Season with salt and pepper to taste.  Ladle into cups or bowls and garnish with a dollop of creme fraiche or plain yogurt and parsley.

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