Recipe For Homemade Tomato Soup From Scratch

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Listing Results Recipe For Homemade Tomato Soup From Scratch

5 hours ago Sprinkle with flour and cook 3 minutes longer, stirring. Add the tomatoes, tomato paste, sugar, and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for …

Rating: 5/5(8)
Total Time: 1 hr 20 mins
Category: One Dish Meal
Calories: 176 per serving
1. Melt the butter with the oil over low heat in a pot.
2. Add the onion; wilt over low heat for 8 to 10 minutes.
3. Add the garlic during the last 2 minutes, stirring.
4. Sprinkle with flour and cook 3 minutes longer, stirring.

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5 hours ago Step 1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove …

Rating: 5/5(1.7K)
Calories: 80 per serving
1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

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5 hours ago This is the essential homemade tomato soup recipe. It's time consuming because everything is from scratch, but very easy to make and easy to customize. You'll need a blender, mesh strainer, and two large pots. If you're cooking for fewer, cut the recipe in half. Top with seasoned croutons, crackers, pumpkin seeds, or feta cheese.

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4 hours ago Instructions. Melt the butter in a 4-quart saucepan over medium heat. Add the onions and carrots and cook for 5 minutes until softened. Add the garlic and cook

Rating: 4.6/5(45)
Total Time: 30 mins
Category: Soups
Calories: 97 per serving
1. Melt the butter in a 4-quart saucepan over medium heat. Add the onions and carrots and cook for 5 minutes until softened. Add the garlic and cook another minute.
2. Add all the remaining ingredients and bring to a boil over medium-high heat, then reduce heat and simmer for 15 to 20 minutes.
3. Blend with an immersion blender (or in batches in a blender) until smooth.
4. When serving, garnish with sliced green onions, parsley, or fresh basil.

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7 hours ago Add herbs and cook for one minute, being careful not to burn the garlic. Sprinkle in the flour over the onions and garlic and stir well for another minute or two. Add in chopped tomatoes, broth, salt, and pepper. Bring to a simmer for 15 minutes. Blend with immersion blender.

Rating: 4.8/5(4)
Total Time: 35 mins
Category: Soup
Calories: 100 per serving

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8 hours ago Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender.

Rating: 5/5(323)
Steps: 2
Difficulty: 1 hr 15 min
Total Time: 1 hr 15 mins
1. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
2. Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

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Just Now Jump to the Tomato Soup Recipe. How To Make The Easiest Tomato Soup From Scratch. This simple homemade tomato soup is quick, easy, and …

Reviews: 310
Calories: 348 per serving
Category: Dinner, Soup

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9 hours ago Now, I make a lot of my soups from scratch, but I’ve never been crazy about any of the homemade tomato soup recipes I’ve made from scratch in the …

Rating: 4.9/5(37)
Total Time: 45 mins
Category: Main Course, Soup
Calories: 97 per serving
1. In a large pot, add butter, olive oil, onion and pinch of salt. Steam until soft (do not brown).
2. While onions are steaming, wash and core your tomatoes.
3. Add garlic to pot of onions and cook for 2 minutes.
4. Add tomatoes, salt, rice, bay leaf, garam masala and your fresh herbs to the pot of onions.

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8 hours ago In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until …

Rating: 5/5(1)
Category: Lunch
Cuisine: Europe, Italian
Total Time: 55 mins
1. In a large saucepan, saute onion in butter until tender.
2. Add remaining ingredients; bring to a boil.
3. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.

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1 hours ago Homemade Tomato Soup is a classic soup recipe made with fresh ripe tomatoes and fresh herbs blended with a hint of cream.. The tomatoes are roasted …

Rating: 4.9/5(206)
Calories: 137 per serving
Category: Soup
1. Preheat oven to 450°F.
2. Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
3. Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
4. Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.

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9 hours ago Homemade tomato soup from scratch is the best way to make soup with fresh tomatoes from your garden. You’re going to love this easy tomato soup recipe! The kids and I spent …

Cuisine: American
Total Time: 30 mins
Category: Main Course, Side Dish, Soup
Calories: 117 per serving
1. Prepare all the vegetables to start: chop the onion, carrots, tomatoes, and the basil leaves. Mince the garlic, and set everything aside.
2. Place a large pot over medium heat. Once the pot has heated, add the oil and then the onions and the garlic.
3. Saute the onions and garlic until the onions begin to soften. Add the carrots, tomatoes, basil leaves and salt and pepper, and stir. Let everything cook for a few minutes, stirring often. You'll notice the tomatoes begin to fall apart as they cook and the carrot pieces will begin to soften slightly. After about 5-6 minutes, add the vegetable stock and tomato paste and stir to combine.
4. Add a lid to the pot and let the soup come to a slow boil. Once it reaches a boil, turn the heat to low and let the soup simmer for about 20 minutes, stirring every 3-5 minutes or so.

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Just Now 1. Saute onion and garlic in a little coconut or canola oil till tender and translucent. 2. Add tomatoes and chicken broth, and seasonings and cook over medium heat for …

Cuisine: English
Category: Vegetable Soup
Servings: 6

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9 hours ago Browning will change the flavor! STEP 1: In a large, heavy Dutch oven or stock pot, melt the butter over medium-low heat ( photo 1 ). STEP 2: Add the onions and sauté for 2 minutes ( photo …

Ratings: 96
Calories: 104 per serving
Category: Soup
1. In a large, heavy Dutch oven or stock pot, melt the butter over medium-low heat.
2. Add the onions can sauté for 2 minutes.
3. Stir in the flour to coat the onions. Reduce heat to low.
4. Gradually pour in the milk and water; stir or whisk constantly to combine and allow the mixture to thicken (2-3 minutes).

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Just Now Add basil, sugar, salt and pesto. Cook and stir 1 minute. Add milk and whisk until combined. Cook and whisk on medium heat until thickened, stirring often. …

Rating: 5/5(28)
Calories: 226 per serving
Category: Soup
1. In a large pot, melt butter. Add garlic and cook 1 minute. Add flour and whisk to combine.
2. Add basil, sugar, salt and pesto. Cook and stir 1 minute.
3. Add milk and whisk until combined. Cook and whisk on medium heat until thickened, stirring often.
4. Add tomatoes, tomato paste, and Parmesan if using, and stir until combined.

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4 hours ago Instant Pot Tomato Soup Tested by Amy + Jacky new www.pressurecookrecipes.com. Pressure Cook Tomato Soup: Add roasted/browned tomatoes, 2 tbsp (30g) jasmine rice, a pinch of dried basil, and a pinch of dried thyme in Instant Pot.Pour in 2 tbsp (30ml) fish sauce and remaining unsalted chicken stock.

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7 hours ago This keto tomato soup recipe with parmesan crisps tastes fantastic. The recipe is easy to make, even though this tomato soup is made entirely from scratch. Another great option is my Keto cream of mushroom soup, made from scratch with fresh mushrooms, low-carb and Keto-friendly, and ready in under 30 minutes. Contents. ⭐ Keto-friendly tomato soup

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9 hours ago Instructions. Melt butter in a dutch oven over medium-low heat. Once melted, add onions with a pinch of salt and sauté until soft and translucent. Add garlic, italian seasoning and red pepper flakes, stir and cook 1 minute. Next stir in flour and cook 1 …

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2 hours ago Toss the tomatoes with ¼ cup olive oil and season with salt and pepper. Layer on a baking sheet in a single layer. Roast in preheated oven for 45 minutes. Meanwhile, in a large pot over …

Rating: 5/5(9)
Calories: 275 per serving
Category: Appetizer, Main Course, Side Dish, Soup
1. Preheat the oven to 400F. Toss the tomatoes with ¼ cup olive oil and season with salt and pepper. Layer on a baking sheet in a single layer. Roast in preheated oven for 45 minutes.
2. Meanwhile, in a large pot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes until onion is translucent and starts to brown, about 10 minutes.
3. Add the canned plum tomatoes, chopped basil, thyme, and chicken stock. Add the oven roasted tomatoes, including the juices from the pan.
4. Bring the soup to a boil and then reduce heat and simmer for 40 minutes, uncovered.

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7 hours ago Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during …

Cuisine: British
Total Time: 1 hr 45 mins
Category: Dinner, Lunch, Soup
Calories: 123 per serving
1. Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
2. Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.
3. Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake – this will keep everything well mixed.
4. Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.

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1 hours ago Can you use fresh tomatoes for this winter tomato soup recipe? Definitely! Some want to remove the tomato skin when they make tomato sauce or soup from scratch - By giving an X cut at the tip of the tomatoes and dropping them in boiling water for a few minutes just to loosen the skin away from the flesh. This makes it easier to peel the tomatoes.

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3 hours ago Saute onion and garlic in a little coconut oil till tender and translucent. Add tomatoes and chicken broth and cook over medium heat for approximately 15 minutes. Remove from heat and allow to cool slightly before transferring carefully to a blender. Puree until smooth. Return to pot and add the remaining ingredients to your taste.

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Just Now Learn how to make the easiest Homemade Tomato Soup! Say goodbye to the canned stuff. We are using a different set of cans (canned tomatoes) to make a much more flavorful soup! …

Reviews: 41
Estimated Reading Time: 6 mins
Servings: 8-10
1. Heat a large soup pot over medium high heat.
2. Add the oil or butter. When the oil shimmers (or the butter melts), add 1 chopped onion.Season with 1 and 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1 tablespoon dried oregano, and 1/2 teaspoon dried basil.Saute until the onions are lightly browned, 5-8 minutes.Add 3 cloves of minced garlic (about a tablespoon) and saute for 1 more minute.Add the can of whole tomatoes (with juices) and the can of diced tomatoes (with juices).
3. Add 4 cups chicken broth.Turn the heat up to high and bring the mixture to a boil.
4. Once it boils, turn the heat down to a low simmer and cook for at least 10 minutes, or up to 45 minutes if you have the time.Turn off the heat and use an immersion blender to puree the soup.

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Frequently Asked Questions

How do you make tomato soup using fresh tomatoes?

In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown.

What is the best recipe for tomato soup?

Heat vegetable oil in a saucepan over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir in tomato soup and bring to a boil. Add Parmesan cheese, basil, and rosemary. Season with salt and black pepper. Reduce heat to low and simmer for 5 to 10 minutes more.

What are the ingredients in tomato soup?

Tomato soup. Tomato soup is a soup made with tomatoes as the primary ingredient. It may be served hot or cold in a bowl, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes which include chunks (or small pieces) of tomato, cream and chicken/vegetable stock.

What goes good with tomato soup?

Give tomato soup an Italian flair by pairing it with this white-pizza grilled cheese. Fried buttery bread sandwiches mozzarella, Parmesan and ricotta cheeses plus spices for the ultimate white grilled cheese sandwich.

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