Recipes for "cream of tomato"

Stir half-and-half, chicken stock, diced tomatoes, tomato paste, and Worcestershire sauce together in a saucepan over medium heat; bring to a simmer and add sugar, garlic powder, onion powder, white pepper, and salt. Stir the mixture and continue to cook until hot, about 5 minutes.

Blend mixture with an immersion blender until smooth. Reduce heat to low and continue cooking until the mixture thickens, about 20 minutes.

Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

Combine tomatoes with juice, chicken broth, and salt together in a pressure cooker. Cover and bring to medium pressure according to manufacturer's instructions for 3 minutes. Carefully choose quick-release to release pressure and remove lid.

Stir baking soda into tomato mixture until no longer bubbling. Add milk, cream, salt, and pepper to tomato mixture. Blend soup with a hand-held blender. Heat soup over medium-low heat, stirring often, until heated through, about 15 minutes.

Bring tomatoes, onion, sugar, salt, and pepper to a simmer in a saucepan over medium heat; cook until onion is soft, 5 to 10 minutes. Strain broth into a bowl; discard any solids.

Melt butter in a saucepan over medium-low heat. Stir in flour and cook until fragrant, about 3 minutes. Slowly whisk in milk and cook until thickened, 5 to 7 minutes. Stir in strained tomato broth and cook until heated through, 5 to 6 minutes. Serve hot.

Gather all ingredients.

Combine tomatoes, chicken broth, butter, sugar, onion, and baking soda in a large stock pot.

Bring to a boil over medium-high heat; reduce heat to low and simmer for 30 minutes.

Stir in cream until heated through.

Serve and enjoy!

1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the onion and garlic, and season with salt and pepper. Cook 5 minutes or until the onion is fragrant and beginning to caramelize. Add the thyme, paprika, and cumin, cook another minute. Stir in the tomatoes, harissa, and honey. Cook 5 minutes until bubbling.

2. Pour in the coconut milk. Transfer the soup to a blender and puree until mostly smooth. Return the soup to the pot and place over medium heat, Stir in the cilantro and half of the goat cheese, if using, and season the soup with salt and pepper. Thin with more coconut milk, if desired. Cook until warmed though, 5-10 minutes.

Transfer the soup to a blender and puree until mostly smooth. Return the soup to the pot and place over medium heat, Stir in the cilantro and half of the goat cheese, if using, and season the soup with salt and pepper. Thin with more coconut milk, if desired. Cook until warmed though, 5-10 minutes.

4. To serve, ladle the soup among bowls and top with goat cheese, cilantro, and chickpeas. I recommend serving with a grilled cheese on the side!