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Post by brownrexx on Sept 11, 2018 14:03:30 GMT -5
Here is the recipe that I use for a super easy way to make cream of tomato soup from fresh tomatoes.
Creamy Tomato Soup
Melt 3 tbsp. butter in a pot
Add 2 tsp. flour, stir and brown slightly
Add 2 c. fresh tomatoes, skinned & crushed
Cook a few minutes and then add:
¼ tsp. baking soda
1 tsp. salt
1-2 cups whole milk or to taste
Use an immersion blended to break up tomato chunks. Heat thoroughly but do not boil
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Post by september on Sept 16, 2022 15:43:29 GMT -5
I've been making this (or at least my version of it) least a few times each week for a quick lunch since tomato season started. I do add chopped onions and garlic to the butter for the sautee before adding the flour, and tomatoes last. Also toss in some basil or oregano and do the immersion blender. So fast, and so good! Thank you for posting the recipe! I used it last summer also.
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Post by brownrexx on Sept 16, 2022 18:35:57 GMT -5
Your modifications sound wonderful september.
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Post by hairymooseknuckles on Sept 16, 2022 20:20:34 GMT -5
I’ll bring the grill cheese sandwiches!
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Post by pepperhead212 on Sept 16, 2022 22:07:57 GMT -5
There are two "creamy" tomato soups I used to make - one had heavy cream, the other, sour cream. The one with cream could be eaten hot or cold, the other was a cold soup, which I am always looking for! I haven't made them for many years, probably because I rarely make the white bread that was so good with it.
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Post by brownrexx on Sept 17, 2022 7:15:34 GMT -5
pepperhead212 , most of the cream soups that I make have cream in the original recipe but I change it to whole milk to save on fat. It's not quite as thick or creamy but still satisifying to me. I grew up eating white bread and Mom used to toast it and cut it into cubes which were put into our bowls of tomato soup. Sort of like croutons but a lot softer. I still like this especially if I am not feeling well. Comfort food I guess.
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Post by octave1 on Sept 17, 2022 10:03:28 GMT -5
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Post by pepperhead212 on Sept 17, 2022 10:35:13 GMT -5
octave1 I'm sure it would work, but do you want that coconut flavor in the soup? You'll just have to experiment with a small amount of it. Of course, you could go for a totally different flavor overall, and put some Thai basil, and other SE Asian ingredients in it!
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Post by octave1 on Sept 17, 2022 13:14:28 GMT -5
pepperhead212, thanks. I think that the flavors of tomato and coconut marry well. I make a Tikka Masala chicken that calls from both tomatoes and coconut cream, and I love it.
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Post by brownrexx on Sept 18, 2022 13:55:00 GMT -5
I love coconut shrimp and I would like that flavor with chicken too but I am not sure I would like it in tomato soup. I am more of a traditionalist with tomato soup. In fact this thread got me thinking about the soup and I had 4 large tomatoes so I am going to make it it to go with stuffed chicken breasts for tonight's dinner. I have some whole milk so I will use that. I may also try september , idea of adding some onions. Edited to say that I just made the soup and I added chopped onions. I also cut back on the amount of milk so I am going to edit the original recipe to say 1-2 cups of whole milk. I just used one cup tonight and it is nice and thick and tastes so good. Thanks for the suggestion september,
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Post by brownrexx on Sept 18, 2022 15:12:11 GMT -5
Here is another recipe that I use for fresh tomato soup and it has NO dairy if you are interested in that octave1, It is also a really good soup and I think that I will make that one too before the tomato season ends. It is not just a plain tomato soup but it really has that fresh tomato taste even though it is not a creamed soup. 1 cup chopped celery 1 small onion, chopped 1 medium carrot, grated 1/2 cup chopped green pepper 1/4 cup butter, cubed 4-1/2 cups chicken broth, divided 4 cups fresh tomatoes, peeled and chopped 4 teaspoons sugar 1/2 teaspoon salt 1/2 teaspoon curry powder 1/4 teaspoon pepper 1/4 cup all-purpose flour Directions 1. in large saucepan, sauté the celery, onion, carrot and green pepper in butter. Add 4 cups broth, tomatoes, sugar, salt, curry and pepper. 2. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Combine flour and remaining 1/2 cup broth until smooth. Gradually stir into soup. Cook until slightly thickened, stirring frequently.
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Post by Laura_in_FL on Sept 19, 2022 12:45:57 GMT -5
I am going to make a pasta dish loosely based on a "Linguine Sicily" recipe from a Pol Martin cookbook. One of the reasons it will be "loosely based" is that I can't seem to put my hands on that particular cookbook right now. So, I will be recreating it from memory. It is basically sautéed Italian (link) sausage, onions, sweet peppers, garlic, and summer squash in a herb and saffron-flavored chicken broth that is slightly thickened with cornstarch (thickened just enough to cling to pasta). The sauce is then tossed with hot linguine.
It is a flavorful dish without being too hot or spicy, so the kids will eat it. Tonight's version will be even more loosely-based than usual since I don't have summer squash, and I have andouille sausage instead of Italian sausage. But it is the kind of recipe that you can play with. It will still be good, just different.
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