Anybody willing to share their TOMATO SOUP recipe?

[wyoDreamer]

Honestly, I just realized today that I have never had homemade tomato soup. Over 40 years of my life gone and I have only had the Cambells Tomato Soup out of a can.

I never really liked tomatoes - anything made from tomatoes like ketchup and spaghetti yes, but not a raw tomato. Now that I am losing weight with Weight Watchers, I have started to develop a yen for fresh tomato on my salad - but I have to remove the seeds and pulp first, so not quite a complete transformation yet.

So, back to the basics - does anyone have a TOMATO SOUP recipe that they would be wiling to share?

 

[Demosthine]

I don't remember where I got it, but the recipe below turned out famulous. I canned a large batch of it when Roma tomatoes were 33c per pound. If you are canning it, remember, you do not add the cream prior to canning. You'll add it later when you open the jars to eat.


Roasted Tomato Garlic Soup
Recipe By: Katie
12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)
1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
cream -- to taste

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft.

*Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup.

 

[erinszoo]

Here's ours.

1/2 large onion diced small
2 stalks of celery diced, saute these two together in a little olive oil until soft
1 28 oz can diced tomatoes, blended in the blender or food processor - add to onions and celery
Heat with salt and pepper to taste and then add a cup of milk (any kind ... we use almond milk) and stir just until heated through. That's it. Sometimes I use fresh tomatoes but I peel and seed them first, then blend them up.

You can also add dried or fresh basil if you like it with the tomatoes. I also sometimes add crushed red pepper flakes if I'm in the mood for a little spice. This makes two servings.

 

[wyoDreamer]

Thanks for the recipes, they both sound really good!

 

[R2elk]

Really simple one that I grew up on.

1 quart canned tomato juice (preferably home canned)
2 - 3 tbsp butter or margarine
Salt and pepper to taste
Add sugar or sucralose (Splenda or store brand) to taste

Bring to boil and thicken with flour mixed with a little water. Cook until desired thickness is achieved, if necessesary and more flour/water mixture. Always cook at least 10 - 15 minutes after adding flour mixture.

 

[Too Fast]

Wow I've never made home-made tomato soup, and I love that stuff. I'll have to make some. Thanks for the recipes.

 

[NotableNancy]

If you are in a hurry and want some delicious healthy creamy tomato soup, Trader Joes has a fantastic one! It's in a box rather than a can so the extra can be stored for a week or so in the fridge. And it's very inexpensive AND figure friendly! I love Trader Joes!

 

[Too Fast]

^^^yes they have some good stuff there.

 

[Chickie Mama]

I don't remember where I got it, but the recipe below turned out famulous. I canned a large batch of it when Roma tomatoes were 33c per pound. If you are canning it, remember, you do not add the cream prior to canning. You'll add it later when you open the jars to eat.


Roasted Tomato Garlic Soup
Recipe By: Katie
12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)
1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
cream -- to taste

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft.

*Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup.

Ooh sounds great!!! I like the canned tomato soup, but I don't like all the salt. Can't wait to try this one! Thanks so much!

 

[Frogdogtimestwo]

I am a little late to the question but this is our favorite tomato soup recipe, the cauliflower soup is fantastic as well.

http://www.sproutedkitchen.com/home/2011/7/19/roasted-tomato-soup.html