Author: Robert Andrews

see also recipe for Bags of Gold

Basic Tomato Soup

Ingredients

• 2 TBL butter
• 2 TBL flour
• 1/4 C sliced onion
• 1 C chicken broth
• 2 C crushed tomatoes
• ¼ tsp celery salt
• 1 bay leaf
• 1 cup milk

Step by Step

1. Cook butter and flour until flour starts to brown
2. Add onion and cook until softened
3. Add chicken broth, tomatoes, salt and bay leaf
4. Simmer uncovered 15 min
5. Remove from heat
6. Remove bay leaf
7. Blend (carefully and vented) in blender or food processor
8. Press thru sieve
9. Reheat if desired, then add milk and serve

Just a Little Bit Fancier

Ingredients

• 1 TBL butter
• 1/2 onion or leek- caramelized
• 1/2 carrot (minced)
• 1/2 stalk celery (minced)
• 1 TBL tomato paste
• 3 cloves of garlic – chopped – lightly caramelized
• Small handful of basil
• 1 TBL ketchup
• 1 C white wine
• 1 large can peeled San Marzano tomatoes
  Note:  This actually is better than using fresh for this recipe.
• Salt and pepper to taste
• 1 whole orange (cut into 4 pieces)
• 1/4 English cucumber
• 1/4 C whole milk yogurt

Step by Step

1. Turn stovetop to medium heat
2. Caramelize onions in 1 TBL COLD butter
3. Add carrots and celery after butter has melted
4. Add tomato paste when onions start to brown
5. Add garlic when tomato paste has been incorporated
6. Add basil when garlic becomes fragrant
7. Add ketchup when basil starts to wilt
8. Add white wine and let simmer while you chop your tomatoes
9. Add the canned tomatoes and orange sections
10. Bring the mixture to a low boil, then reduce heat
11. Simmer for 30 minutes
12. Add water as necessary to achieve desired soup texture
13. Remove the orange sections
14. Add cucumber and yogurt, and pulse in a blender
15. Run the mixture through a strainer or food mill
16. Put into bowl and decorate the top with cream or a mixture of yogurt thinned with a splash of buttermilk
17. Alternately you can use a spiralizer and cut cucumber ribbons with a sprig of basil or cilantro

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Grandpa’s Tomato Harvest Soup

So this year we planted tomatoes. We figured that half of the plants would die, so we planted a dozen of them. ONE DIED. This leaves us with an abundance of tomatoes.

We made TOMATO SAUCE, TOMATO PASTE, and Tomato Soup. Here is our recipe for tomato soup.

Ingredients

As it turns out, Roma tomatoes are the best for all of the above recipes. Keep your Beefsteak tomatoes for sandwiches and dessert. They are great for slicing but use Romas for your blended tomato recipes.

• 1 TBL EVOO
• 1/2 onion – diced
• 4 cloves garlic
• 2 C diced tomato
• 2 C chicken broth
• 1 C Bread – torn into pieces
• Parsley to taste
• Basil to taste
• 1/2 C Mozzarella – shredded
• Juice and zest from one lemon

Step by Step

1. Misc types of tomatoes – chopped – set aside
2. Sautee onion in EVOO – sweat them, don’t brown them
3. When softened, add in garlic
4. Add tomatoes and chicken broth
5. Simmer 12-15 minutes
6. Run through strainer or food mill and return to pot
7. Add salt, chopped parsley and basil
8. Add chunks of bread to thicken soup and give it body.
9. Garnish with chunks of mozzarella and lemon on top

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Hearty Tomato Soup

Ingredients

• 1 C thinly sliced carrot
• 1/2 C thinly chopped celery
• 1 small onion, chopped/diced
• 1/4 C chopped green bell pepper
• 4 TBL salted butter
• 2 C chicken or vegetable broth
  (CLICK HERE if you want to make your own broth or stock)
• 2 medium tomatoes, peeled and chopped
• 1/4 C apple juice
• 1/4 tsp curry powder (optional)
• 1/4 tsp salt (optional)
• scant black pepper
• EVOO for cooking

Step by Step

1. Halve the tomatoes and put in oven at 350 degrees
2. In a large pot over high heat, sauté the carrots, celery, and onion in EVOO until tender.
3. Add the green pepper and cook till softened
4. When the tomatoes start to “color” add them to the cook pot
5. Add the broth, tomatoes, apple juice, curry, salt, and black pepper.
6. Bring the mixture to a boil and then decrease the heat to low
7. Cover and simmer for 20 minutes
8. Uncover and let cool for 5 minutes
9. Put into blender, AND WITH LID VENTED, puree
10. OPTION: For smooth soup, press it through a strainer. for a heartier soup leave the pieces alone and serve.
11. Top with a dollop of sour cream and some chives

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Tomato Vegetable Soup

Ingredients

• ½ onion, finely chopped
• 1 stalk celery, finely sliced
• 1 TBS olive oil
• 2 cloves garlic, minced
• ½ cup dried zucchini
• ½ can whole kernel corn
• 3 cups chicken or vegetable stock
• ½ cup dry white wine
• 2 cups diced fresh tomatoes
• 1 can tomato paste
• ½ cup grated Parmesan cheese
• ½ tsp each – basil, oregano, thyme, cayenne pepper sauce, ground clove,
• Salt and pepper to taste

Step by Step

1. In large stockpot, sauté onions and celery in the oil – 3 min
2. Add garlic, zucchini and corn – 2 min
3. Add stock and bring to simmer
4. Add pasta, tomatoes and seasonings
5. Simmer about 30 minutes
6. Top with cheese

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Creamy Tomato Soup

Ingredients

• 1 teaspoon olive oil
• 3 tablespoons minced onion
• 2 teaspoons minced garlic
• 2 tablespoons tomato paste
• 3 tablespoons non-alcoholic white wine
• 3/4 cup tomato juice
• 5 medium tomatoes, chopped
• 2 1/2 cups Vegetable stock
• 1 teaspoon Mrs. Dash seasoning
• 1 teaspoon ground basil
• Pinch salt
• Dash Tabasco Sauce
• 11/2 teaspoon cornstarch
• Pinch black pepper
  Garnish:
• 6 teaspoons chopped chives
• 6 tablespoons croutons

Step by Step

1. Heat olive oil in a medium saucepan. Add onions and garlic and cook over medium heat until
golden brown.
2. Add tomato paste and saute until it has a rusty color and sweet aroma. Add wine and cook until it is slightly reduced, about 10 to 15 minutes.
3. Add remaining ingredients and cook for 30 minutes.
4. Remove saucepan from heat and transfer contents into a blender – Blend until smooth or run through a food mill.
5. Pour 1/2 cup into each bowl and garnish with 1 teaspoon chopped chives, and 1 tablespoon
croutons.

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Smooth Tomato Soup

Ingredients

• 1 TBL EVOO
• 1/2 onion – chopped
• 1 TBL flour
• 1 can tomato pieces – drained or two peeled tomatoes
• 1 sm can tomato paste
• 2 C chicken broth
• 1 tsp sugar
• 1 TBL butter

Step by Step

1. Sautee onion in EVOO
2. Add 1 TBL flour and stir 1-2 minutes
3. Add tomato pieces, paste and chicken broth
4. Simmer 12-15 minutes
5. Add sugar and stir a few minutes
6. Pass everything through a food mill (or blender and then a strainer)
7. Put in 1 TBL cold butter and stir until it completely melts
8. Put into soup bowl and top with 1 TBL creme fresh and cilantro

Frontier Tomato Soup

• Sautee diced onions in 1 stick butter
• 1 large can San Marzano tomatoes
• 1 large can Campbells Tomato juice
• 2-3 TBL sugar
• Black pepper
• Three chicken bullion cubes
  • Bring to a boil, then reduce heat to a low simmer
  • Simmer for 30 minutes
• 1 C cooking sherry
• 1 1/2 heavy cream
• Add fresh herbs:  chopped parsley, chives, basil chiffonade
  • Ready to serve

Baked Tomato Soup

1. Line a sheet pan with parchment paper
2. Open a large can of San Marzano tomatoes – Drain and reserve juice for later use – Additionally you will use tomatoes fresh from your garden
3. Prepare tomato and other vegetables by cutting into pieces and tossing in EVOO and a little bit of salt :: Tomatoes, carrots, celery, shallots, garlic, peppers
4. Bake for one hour at 350º
5. Put basil and baked veggies into a blender. 
6. Add 2 TBL sherry wine vinegar- Alternately balsamic or rice wine vinegar
7. Add 1/4 C cream
8. Thin as necessary with the tomato juice (from Step 2) only enough to blend
9. Run the soup through a food mill or wide screen strainer
10. Garnish with basil leaf chiffonade