Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, cream of tomato soup. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Cream of tomato soup is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Cream of tomato soup is something that I’ve loved my whole life. They’re nice and they look fantastic.
This Cream of Tomato Soup Recipe is the perfect tomato soup recipe using fresh tomatoes. 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.
To begin with this recipe, we have to prepare a few components. You can have cream of tomato soup using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Cream of tomato soup:
- Get 2 quarts canned tomatoes
- Make ready 2 cups soup stock
- Take 1/8 teaspoon soda
- Make ready 1 teaspoon flour
- Prepare Celery salt
- Make ready 1/2 pint cream
- Get 1 pint milk
- Make ready 1 tablespoon butter
- Make ready Salt
- Get Pepper
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. Making cream of tomato soup is ridiculously easy and does not take much time. I have used fresh tomatoes to make the soup.
Instructions to make Cream of tomato soup:
- Put tomatoes and stock in kettle add no water boil 10 minutes
- Strain through colander add soda strain through fine sieve
- Blend flour and butter add to milk add water
- In double boiler heat cream and milk
- Combine mixtures heat
- Season
- Little whipped cream when serving
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. 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. Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper.
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