How to Cook Yummy Cream of tomato soup

Cream of tomato soup. This Cream of Tomato Soup Recipe is the perfect tomato soup recipe using fresh tomatoes. 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!

Reheat the soup over low heat. 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. If you've made too much soup, or you've made some in bulk you'll be glad to know that you can store it in the freezer. You can cook Cream of tomato soup using 10 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Cream of tomato soup

1. It's 48 oz of #10 can Diced tomatos (reserve juice).
2. It's 1/3 cup of brown sugar.
3. You need 8 oz of unsalted butter.
4. Prepare 1/2 cup of shallots.
5. You need 2 oz of tomato paste.
6. It's pinch of allspice.
7. It's 2 oz of all-purpose flour.
8. You need 2 quart of chicken stock.
9. You need 1 pints of heavy cream.
10. It's of salt and cayenne.

Fresh Tomato Soup with Crispy Cheese Toast - Food Wishes. Authentic Italian Tomato Soup - A Delicious Versatile Soup Recipe from bakeyourwaykitchen! This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger group—and makes for great leftovers. Also, cream cheese or sour cream works better because of the extra acidity, especially when using sweeter tomatoes like the Bianco Dinapoli cans.

Cream of tomato soup instructions

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..

Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper. Preparation Melt the butter in a soup pot. 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.