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Tomato soup
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| Sunsnail |
| Anyone have any good recipes for tomato soup? |
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| nchs09 |
| tomatoe soup... + basil is always a winner, and alittle cream :) |
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| mezzir |
| quote: | Originally posted by nchs09
tomatoe soup... + basil is always a winner, and alittle cream :) |
+1
i've never actually made my own soup from scratch or anything, but progresso makes a tomato + basil thats really really good |
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| Ang ' ela_ie |
I really like tomato and rice soup. You should just eat it plain with some grilled cheese. And a Coke Zero.
YUM.
:p |
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| nchs09 |
| quote: | Originally posted by mezzir
+1
i've never actually made my own soup from scratch or anything, but progresso makes a tomato + basil thats really really good |
you have never lived, untill you make your own tomatoe soup....
so delish! |
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| Googooly |
Hammer down lodsa tomato in a bowl, then add some water and then boil it. for the last toch to make it even nicer add some pappers. moocho nice oooooo mmmmmm.
Note: Fresh totmato |
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| stren |
tomato with rice or pasta, its all good
but nothing like a good ol rosołek |
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| chach |
| quote: | Originally posted by Googooly
Hammer down lodsa tomato in a bowl, then add some water and then boil it. for the last toch to make it even nicer add some pappers. moocho nice oooooo mmmmmm.
Note: Fresh totmato |
what the you just say? |
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| Frenchie |
| quote: | Originally posted by nchs09
tomatoe soup... + basil is always a winner, and alittle cream :) |
+2
Or break 'ghetti noodles into small pieces, cook them and add them to the soup. It's really good. |
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| Sunsnail |
| Any specific recipes... Not just "tomatoes with basil" |
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| mezzir |
oh man
you know whats amazing?
grilled cheese
/going to get some bread+cheese |
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| Marc Summers |
2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream. |
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