Steps to Prepare Perfect Cream of tomato soup

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, cream of tomato soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

This Cream of Tomato Soup Recipe is the perfect tomato soup recipe using fresh tomatoes. My wife suggested cream of tomato soup and this was my first experience making it. I added a carrot, a clove of garlic, and a stalk of celery to the onion This was a really good cream of tomato soup recipe! I added the milk and allowed it to cook with the tomato mixture before taking it off of the stove.

Cream of tomato soup is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Cream of tomato soup is something that I’ve loved my whole life. They are nice and they look wonderful.

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 can achieve that.

The ingredients needed to make Cream of tomato soup:

1. Make ready 48 oz #10 can Diced tomatos (reserve juice)
2. Make ready 1/3 cup brown sugar
3. Get 8 oz unsalted butter
4. Get 1/2 cup shallots
5. Take 2 oz tomato paste
6. Take pinch allspice
7. Get 2 oz all-purpose flour
8. Prepare 2 quart chicken stock
9. Prepare 1 pints heavy cream
10. Make ready salt and cayenne

This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche. 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.

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. 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.

So that is going to wrap this up with this special food cream of tomato soup recipe. Thanks so much for reading. I am sure you will 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!