Tomato Soup Recipes

Homemade Tomato Soup

Ingredients:

• 2 cups tomato juice
• 4 Tbsp. butter
• 1 tsp. salt
• 1 Tbsp. minced onion (optional)
• 1 1/2 cup milk
• 1/4 cup flour
• 1/4 tsp. baking soda

Directions:

Melt butter and stir in flour. Keep your heat down low.

Add tomato juice, I like to use my thick home canned juice, blend in with flour mixture.

Add soda and minced onion. Bring to simmer and heat 5 minutes.

Add milk, heat thoroughly and serve.

Source: My Mother

By latrtatr from Loup City, NE

Homemade Basil Tomato Soup

I made this fresh tomato soup using only a couple of days harvest of heirloom tomatoes (7 lbs!) from this year's garden. I also grew the basil, garlic and zucchini. I thought it turned out really well. It was even better the next day.

If you don't want to make such a big batch, just scale down the ingredients. This type of soup is very forgiving so I bet you could add in any other herbs or veggies that you may have on hand.

Approximate Time: 3

Yield: 12

Ingredients:

• 12 cups tomatoes, chopped
• 4 cups onions (2), diced
• 4 Tbsp garlic (1 head), minced
• 1 cup celery (2), diced
• 1 cup carrots (2), diced
• 1 cup zucchini (1), diced
• 2 Tbsp olive oil
• 2 cans (6 oz) tomato paste
• 1 qt liquid (water or stock)
• 1 cup basil, chopped
• 1 Tbsp cider vinegar
• salt and pepper to taste

Steps:

1. Heat olive oil at a medium heat in a heavy bottomed pot. Add onions and cook for a few minutes, then add minced garlic. Cook mixture until the onions are softened but not brown, stirring often.
2. Add celery, carrot and zucchini. Cook about 5 minutes until softened, then add chopped tomatoes, tomato paste and cider vinegar.
3. Add liquid to make soup like consistency (about 1 qt.) and stir well. Heat mixture to just a boil, making sure not to allow bottom to scorch.
4. Turn heat to low and keep soup on a simmer for about an hour. The longer it cooks, the more broken down the tomatoes and vegetables will be.
5. When soup is done, remove from heat. Add chopped basil. Use an immersion blender to process the basil, tomatoes and vegetables into a slightly chunky consistancy. You can also use a blender, just be sure to remove but cover the top to allow the steam to vent. Add salt and pepper to taste.

We served up some grilled cheese sandwiches to round out our lunch. I garnished the soup with some more chopped basil and parmesan cheese. It would be great with crunchy cheese croutons too. My husband thought it would have made a great pasta sauce if we had cooked it down for longer.

By Jess

By Jess

Cold Vegetable Tomato Soup

Ingredients:

• 4 cups of tomato juice divided
• 4 medium tomatoes, peeled, seeded, and chopped
• 2 medium cucumbers, peeled, seeded and cut into large pieces
• 1 medium size green pepper, chopped in large pieces
• 1 medium size red pepper, cut in four pieces
• 1 onion, quartered
• 2 garlic cloves, chopped
• 1 Tbsp. fresh thyme
• 1/4 cup balsamic vinegar
• 4 cups cubed bread with crust removed
• 2 Tbsp. vegetable or olive oil
• 1/4 tsp. of pepper
• salt, to taste

Directions:

1. In a blender, cover and process a cup of tomato juice with half of the tomatoes, cucumbers, peppers, onion, thyme, and garlic until chopped. Pour in a large bowl or container. Repeat.
2. Place vinegar and remaining juice in the blender. Add the bread; cover and process until smooth. Add to the vegetable mixture; stir in oil , pepper, and salt.
3. Cover and refrigerate for 1-2 hours before serving. Garnish with sour cream, croutons, and parsley (optional).

Happy tasting!

By Raymonde from North Bay, Ontario

Homegrown Tomato Soup

Ingredients

• 12-15 medium large tomatoes
• 2 white onions
• 6-8 stalks celery, diced
• 1 1/4 cups beef stock or bouillon
• 1/2 tsp. onion salt
• 1/2 tsp. garlic salt
• salt and pepper
• 3 bay leaves
• 1 tsp. oregano
• 4-5 slices of bacon, cut into 2 inch pieces
• 6 Tbsp. butter
• 6 Tbsp. flour
• dash of sugar and paprika

Directions

By Robin from Washington, IA

Tomato Soup For Canning

Ingredients

• 1/2 bushel tomatoes (bushel=50lb.)
• 7 large onions
• 12 sprigs parsley
• 12 bay leaves
• 12 tsp. salt
• 1 Tbsp. pepper
• 1/2 lb. butter or margarine
• 1 1/2 cup sugar
• 1 1/2 cup flour

Directions

By Robin from Washington, IA

Tomato Soup

Ingredients:

• 1 onion, finely chopped
• 2 Tbsp. olive oil
• 1 clove garlic, crushed
• 4 lbs. tomatoes, or 3 (28 oz.) cans tomatoes
• 2 Tbsp. sugar
• 2 bay leaves
• 1/2 tsp. thyme
• 1/2 tsp. mint
• 1/2 tsp. basil
• pinch cayenne pepper
• 1/2 tsp. salt
• pepper, to taste

Directions:

Saute onion in oil in large saucepan until softened. Add remaining ingredients. Cook, uncovered, over low heat for 20 minutes or until tomatoes have softened and liquid has reduced. Remove bay leaves. Puree soup in blender. Return to saucepan. Cook until creamy. Serve hot.

By Robin from Washington, IA

Fresh Tomato Soup

Ingredients:

• 4 medium size tomatoes, washed and quartered
• 1 Tbsp. minced onion
• 1/2 bay leaf
• 1 clove garlic
• 2 Tbsp. butter
• 2 Tbsp. flour
• salt and pepper, to taste
• 1 tsp. sugar

Directions:

By Robin from Washington, IA

Cold Tomato Soup

This is a fun, delicious soup to make! Very good flavor with a bit of a bite to it!

Approximate Time: 30-40 minutes

Yield: 8-10 servings.

Ingredients:

• 1 (46 oz.) can tomato juice ($1.89)
• 1 tsp Worcestershire sauce ($pennies)
• 2 tsp lemon juice ($pennies)
• 1/2 tsp salt ($pennies)
• 1/4 tsp garlic powder ($pennies)
• 1 bay leaf ($pennies)
• 1/2 cup celery, diced ($pennies)
• 1/4 cup green pepper ($pennies)
• 1 medium onion ($.50)
• 1 medium cucumber ($.50)

Steps:

1. Simmer tomato juice, Worcetershire sauce, lemon juice, salt, garlic powder, and bay leaf 15 minutes. Cool thoroughly.
2. Add diced ingredients. Chill.
3. Serve cold in glasses with cracker to accompany, if you so desire.

By Robin