Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cream of tomato soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
Cream of tomato soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Cream of tomato soup is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have cream of tomato soup using 10 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Cream of tomato soup:
- Make ready 48 oz #10 can Diced tomatos (reserve juice)
- Make ready 1/3 cup brown sugar
- Prepare 8 oz unsalted butter
- Prepare 1/2 cup shallots
- Take 2 oz tomato paste
- Get pinch allspice
- Prepare 2 oz all-purpose flour
- Take 2 quart chicken stock
- Prepare 1 pints heavy cream
- Take salt and cayenne
I added the milk and allowed it to cook with the tomato mixture before taking it off of the stove. 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.
Steps to make Cream of tomato soup:
- Preheat oven to 450. Line sheet pan with foil
- Spread tomatos in a single layer on the foil, and sprinkle evenly with brown sugar
- Bake until all the liquid has evaporated and tomatos begin to color, about 30 minutes. Let tomatos cool slightly
- In small stock pot, melt butter over medium heat and add all shallots, tomato paste, and allspice.
- Reduce to low heat, cover and cook, stirring occasionally, until shallots are softened about 10 minutes.
- Add the flour to make a roux, cook for about 1 minute
- Whisking constantly, gradually add the chicken stock and reserved tomato juice and roasted tomatos.
- Return to sauce pan, return heat to medium, add cream. Whisk together
- Cover, and increase heat to medium, bring to boil, and down to simmer, for 15-20 minutes
- Transfer to blender, and working in batches, blend until very smooth.
- Season with salt and cayenne as needed.
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. Making cream of tomato soup is ridiculously easy and does not take much time. 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 sweetness.
So that is going to wrap it up for this special food cream of tomato soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
