Tomato soup recipe?

anyone got a simple tomato soup recipe? i looooooooove tomatoesTomato soup recipe?
http://www.foodnetwork.com/food/recipes/鈥?/a>





this is one of my favorite soup recipes of all time. it's great and easy. i hope that helps!Tomato soup recipe?
found one for you:





Old Fashioned Cream of Tomato Soup:





1 tablespoon chopped sauteed onion.





2 1/2 lbs. tomatoes.





2 quarts of milk.





1/2 pint of heavy cream.





4 Tbsp. sugar





black peper to taste.


Methods/steps


simmer onion until done, add tomatoes, milk and cream. Bring to high heat but do not boil. Put lots of sugar in this one, then add a little more with plenty of black pepper.
Roasted Tomato Basil Soup





3 lbs. ripe plum tomatoes, cut in half


录 cup plus 2 Tbsp.s good olive oil


1 Tbsp. kosher salt


1 陆 tsp. freshly ground black pepper


2 cups chopped yellow onions (2 onions)


6 cloves, garlic minced


2 Tbsp.s unsalted butter


录 tsp. crushed red pepper flakes


1 (28 oz.) can plum tomatoes, with their juice


4 cups fresh basil leaves, packed


1 tsp. fresh thyme leaves


1 quart chicken stock or water





Preheat the oven to 400掳F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.





In an 8-quart stockpot over medium heat, saut茅 the onions and garlic with 2 Tbsp.s of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.





--Ina Garten
Here's a very simple one:


Cream of Tomato Soup


Place 4 large peeled tomatoes in a blender with 2 tablespoons of chopped chives and 3 or 4 basil leaves and blend until smooth.


Pour liquid in to pot and add 1 cup of heavy cream and 1 or 2 more tomatoes that have been peeled and diced. Cook until thickened and add salt and pepper to taste.
step 1: drive to local grocery store


step 2: Purchase Campbell's Tomato Soup


step 3: prepare and enjoy!
If you can get fresh tomatoes this time of year- the first recipe is great, and canned tomatoes do make a really good soup ( below) if you use a good brand, like RedPack.





Fresh Tomato Soup with Basil


3 lb ripe tomatoes, peeled and chopped


1 large onion, peeled and finely chopped


1 clove of garlic, crushed


1 large potato, peeled and grated


fresh basil leaves


2 - 3 cups chicken or vegetable stock


1 tablespoon tomato pur茅e


salt and freshly ground pepper to taste


1 tablespoon of olive oil


a knob of butter


peel the tomatoes ( place tomatoes in to a bowl and pour boiling water over, leave a few seconds, the peel should come off easily )


sweat the chopped onion in the heated olive oil until soft


add the chopped tomatoes, tomato pur茅e, crushed garlic, salt and pepper some of the basil leaves and stir


pour the stock over it and let it simmer for 30 - 40 minutes


grate a potato into the soup and let it simmer another 10 -15 minutes


blend it until smooth, if you dont want seeds in it, put through a sieve or strainer, let some butter melt in the soup


decorate with basil leaves serve with olive foccacia.





Tomato Soup


1 tablespoon vegetable oil


1 cup chopped onion


2 cloves garlic, minced


1/2 cup chopped carrot


1/4 cup chopped celery


2 (28 ounce) cans crushed tomatoes


3 1/2 cups vegetable broth


1 tablespoon vegetarian Worcestershire sauce


1 teaspoon salt


1/2 teaspoon dried thyme


1/2 teaspoon ground black pepper


4 drops hot pepper sauce


Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.


Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.
Preparation time less than 30 mins





Cooking time 30 mins to 1 hour























Ingredients


3 tbsp olive oil


1 large onion, chopped


2 garlic cloves, crushed


2 celery sticks, chopped


200g/7oz carrots, chopped


1 bay leaf


1 large sprig fresh thyme


750g/1陆lb ripe plum or vine-ripened tomatoes, roughly chopped


陆 tsp sugar


salt and freshly ground black pepper


200ml/7fl oz passata


500ml/17fl oz vegetable stock


100ml/3陆fl oz single cream


splash dry sherry


crusty bread and butter, to serve











Method


1. Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick


to the base of the pan.


2. Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender.


3. Remove the bay leaf and thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required.


4. Pour into large mugs or bowls and serve with fresh crusty buttered bread.





Tip: Any remaining soup will keep in the fridge for a few days or can be frozen in individual servings. When reheating, make sure it's heated thoroughly but don't boil it as this will ruin the taste and texture of the soup.