Cream of tomato soup
Cream of tomato soup

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, cream of tomato soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

This Cream of Tomato Soup Recipe is the perfect tomato soup recipe using fresh tomatoes. Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil. This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger group—and makes for great leftovers.

Cream of tomato soup is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Cream of tomato soup is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first 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. Make ready 48 oz #10 can Diced tomatos (reserve juice)
  2. Make ready 1/3 cup brown sugar
  3. Take 8 oz unsalted butter
  4. Prepare 1/2 cup shallots
  5. Prepare 2 oz tomato paste
  6. Make ready pinch allspice
  7. Take 2 oz all-purpose flour
  8. Get 2 quart chicken stock
  9. Take 1 pints heavy cream
  10. Make ready salt and cayenne

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. Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper. Working in batches, transfer the tomato soup to a blender and puree until smooth.

Instructions 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.

Return the soup to a clean pot and rewarm the soup if necessary. Making cream of tomato soup is ridiculously easy and does not take much time. I have used fresh tomatoes to make the soup. This cream of tomato soup is a vegan recipe. The creaminess in the soup comes from cashews which also balances the tang of the tomatoes with their inherent.

So that is going to wrap this up for this exceptional food cream of tomato soup recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!