Recipe: Delicious Tomato soup

Tomato soup. Tomato soup is a soup made with tomatoes as the primary ingredient. It may be served hot or cold in a bowl, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes which include chunks of tomato, cream, chicken or vegetable stock, vermicelli.

Tomato soup This Homemade Tomato Basil Soup, however, tops my list. Made with simple ingredients like tomatoes, olive oil, garlic, onions, and basil, you know exactly what you're eating when you enjoy a. You wouldn't think that three ingredients — butter, onion, and tomato — can come together to make such a velvety and delicious tomato soup, but let me tell you. You can have Tomato soup using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Tomato soup

  1. It’s 1 quart of tomatoes.
  2. You need 1 teaspoon of salt.
  3. Prepare 1 of onion chopped.
  4. You need 1 of bay leaf.
  5. You need 1 tablespoon of butter.
  6. Prepare of Salt.
  7. You need 1 cup of cream if desired.
  8. Prepare of Pepper onion seasoning.
  9. You need of Celery salt.

A comforting tomato soup recipe is one of the most versatile meals – mix in meat or veggies, pair it with a grilled cheese, or throw in some tortellini. You can't go wrong with these classic tomato soups. Tomato soup and grilled cheese sandwiches are best when the air turns crisp, the mornings are damp, and the days are short. Purée the soup directly in the saucepan using an immersion blender, or.

Tomato soup instructions

  1. Cook tomatoes onion and bay leaf 10 minutes.
  2. Put through colander.
  3. Add butter.
  4. Mix all ingredients serve very hot.
  5. Heat cream stir in slowly before serving.

This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche. A creamy tomato soup recipe from Jamie Oliver. This recipe shows you how to make tomato soup at home, and it couldn't be easier. With carrots, celery & fresh basil. By Jennifer Segal, adapted from Fine Cooking.