Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cream of tomato soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Cream of tomato soup is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Cream of tomato soup is something which I’ve loved my entire life. They’re fine and they look wonderful.

This Cream of Tomato Soup Recipe is the perfect tomato soup recipe using fresh tomatoes. My wife suggested cream of tomato soup and this was my first experience making it. I added a carrot, a clove of garlic, and a stalk of celery to the onion This was a really good cream of tomato soup recipe! I added the milk and allowed it to cook with the tomato mixture before taking it off of the stove.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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. Get 48 oz #10 can Diced tomatos (reserve juice)
2. Make ready 1/3 cup brown sugar
3. Get 8 oz unsalted butter
4. Make ready 1/2 cup shallots
5. Get 2 oz tomato paste
6. Prepare pinch allspice
7. Take 2 oz all-purpose flour
8. Make ready 2 quart chicken stock
9. Prepare 1 pints heavy cream
10. Get salt and cayenne

Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper. Love the soup instead of water added chicken broth and at the end I used the immersion to make it creamy so good this recipe will be in my family recipe box. This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger group—and makes for great leftovers. Also, cream cheese or sour cream works better because of the extra acidity, especially when using sweeter tomatoes like the Bianco Dinapoli cans.

Steps 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.

This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger group—and makes for great leftovers. Also, cream cheese or sour cream works better because of the extra acidity, especially when using sweeter tomatoes like the Bianco Dinapoli cans. Fresh Tomato Soup with Crispy Cheese Toast - Food Wishes. Preparation Melt the butter in a soup pot. Nothing is simpler or more classic than opening up a can of cream of tomato soup for lunch.

So that is going to wrap it up for this special food cream of tomato soup recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!