Cream of tomato soup
Cream of tomato soup

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, cream of tomato soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cream of tomato soup is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Cream of tomato soup is something which I have 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 particular recipe, we have to first prepare a few ingredients. You can have cream of tomato soup using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Cream of tomato soup:
  1. Prepare #10 can Diced tomatos (reserve juice)
  2. Get brown sugar
  3. Get unsalted butter
  4. Take shallots
  5. Prepare tomato paste
  6. Prepare allspice
  7. Prepare all-purpose flour
  8. Take chicken stock
  9. Make ready heavy cream
  10. Make ready salt and cayenne

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. 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.

Steps to make Cream of tomato soup:
  1. Preheat oven to 450. Line sheet pan with foil
  2. Spread tomatos in a single layer on the foil, and sprinkle evenly with brown sugar
  3. Bake until all the liquid has evaporated and tomatos begin to color, about 30 minutes. Let tomatos cool slightly
  4. In small stock pot, melt butter over medium heat and add all shallots, tomato paste, and allspice.
  5. Reduce to low heat, cover and cook, stirring occasionally, until shallots are softened about 10 minutes.
  6. Add the flour to make a roux, cook for about 1 minute
  7. Whisking constantly, gradually add the chicken stock and reserved tomato juice and roasted tomatos.
  8. Return to sauce pan, return heat to medium, add cream. Whisk together
  9. Cover, and increase heat to medium, bring to boil, and down to simmer, for 15-20 minutes
  10. Transfer to blender, and working in batches, blend until very smooth.
  11. Season with salt and cayenne as needed.

Making cream of tomato soup is ridiculously easy and does not take much time. I have used fresh tomatoes to make the soup. 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. Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper.

So that’s going to wrap this up for this exceptional food cream of tomato soup recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!