Cream of tomato soup
Cream of tomato soup

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, cream of tomato soup. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Cream of tomato soup is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Cream of tomato soup is something which I have loved my whole life. They’re nice and they look fantastic.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook cream of tomato soup using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Cream of tomato soup:
  1. Take 48 oz #10 can Diced tomatos (reserve juice)
  2. Take 1/3 cup brown sugar
  3. Prepare 8 oz unsalted butter
  4. Prepare 1/2 cup shallots
  5. Make ready 2 oz tomato paste
  6. Make ready pinch allspice
  7. Prepare 2 oz all-purpose flour
  8. Prepare 2 quart chicken stock
  9. Make ready 1 pints heavy cream
  10. Prepare salt and cayenne

Cook and stir until heated through (do not boil). In a large bowl, combine the crackers, oil, dressing mix, garlic powder and dill; toss to coat. Ladle soup into bowls; sprinkle with crackers and mozzarella cheese. Cream of tomato soup should be gentle and soothing.

Instructions to make Cream of tomato soup:
  1. Preheat oven to 450. Line sheet pan with foil
  2. Spread tomatos in a single layer on the foil, and sprinkle evenly with brown sugar
  3. Bake until all the liquid has evaporated and tomatos begin to color, about 30 minutes. Let tomatos cool slightly
  4. In small stock pot, melt butter over medium heat and add all shallots, tomato paste, and allspice.
  5. Reduce to low heat, cover and cook, stirring occasionally, until shallots are softened about 10 minutes.
  6. Add the flour to make a roux, cook for about 1 minute
  7. Whisking constantly, gradually add the chicken stock and reserved tomato juice and roasted tomatos.
  8. Return to sauce pan, return heat to medium, add cream. Whisk together
  9. Cover, and increase heat to medium, bring to boil, and down to simmer, for 15-20 minutes
  10. Transfer to blender, and working in batches, blend until very smooth.
  11. Season with salt and cayenne as needed.

Adding baking soda to the tomatoes keeps the milk from curdling. Stir in chopped tomatoes, broth, tomato paste, salt, nutmeg and red pepper. Whisk in roasted tomato puree, broth, and wine. Heat the cream and whisk in to the tomato mixture. Taste and add sugar if necessary.

So that’s going to wrap this up for this exceptional food cream of tomato soup recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!