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Old April 23, 2006   #16
coronabarb
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Best Tomato Bisque

1/3 cup butter
1/2 medium onion, minced finely
1/3 cup flour
1 quart whole milk
2 1/4 cups tomato juice
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon celery salt
1/8 teaspoon white pepper
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 can 16-oz diced tomatoes, drained
1 can 28-oz crushed tomatoes

Melt butter and saute onion until tender. Stir in flour and heat to a boil, stirring constantly. Remove from heat and slowly whisk in milk. Return to medium high heat and bring just to a boil. Add remaining ingredients and bring to a simmer. Simmer gently, stirring frequently, for about 25 minutes. Ladle into bowls and serve.
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Old May 18, 2006   #17
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Tiered Tomato Soup
from Sunset Magazine

2 pounds ripe tomatoes
3 to 4 Tbls white wine vinegar
Salt
2 firm-ripe avocados (8 oz each)
3/4 cup chicken broth
1/4 cup sour cream
3 Tbls lime juice
1 cucumber (12 oz)
3 Tbls minced shallots
2 tsp minced fresh tarragon

Rinse and core tomatoes; cut into chunks. Whirl in blender or food processor until smooth, then rub through a fine strainer into a bowl; you should have about 3 cups. Discard residue. Season puree to taste with2 to 3 tablespoons vinegar and salt. Cover and chill until cold, at least 1 hour.

Peel and pit avocados; cut into chunks. In a blender or food processor, whirl avocados, broth, sour cream, and lime juice until smooth. Add salt to taste. Cover surface with plastic wrap and chill until cold, at least 1 hour.

Peel cucumber; cut in half lengthwise and scoop out and discard seeds. Dice cucumber into 1/8" pieces; about 1 cup. In a small bowl, mix cucumber, shallots, 1 Tbl vinegar, and minced tarragon. Cover and chill until cold, at least 30 minutes.

To serve, stir avocado mixture to blend and pour equal portions into glasses (clear glasses to see the layers - 12 to 16 oz each) Whisk tomato mixture to blend and gently pour over avocado. Top with diced-cucumber mixture.
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Old May 19, 2006   #18
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Tomato Bouillon

3 tablespoons butter
1 medium onion
2 1/2 cups fresh tomatoes
1/2 teaspoon salt
1/2 clove garlic
2 cups beef broth
1 cup tomato juice
3/4 cup orange juice
1 small bay leaf


Melt butter in a large saucepan. Peel and dice onion. Peel enough tomatoes to make 2 1/2 cups; seed and chop coarsely. Add onion and tomatoes to melted butter and sprinkle with salt. Stick a toothpick in the garlic so that it can easily be located, and add to onions and tomatoes. Stir mixture, cover, and simmer for 30 minutes.

Remove from heat and discard garlic. Puree mixture by forcing through a fine sieve. Stir beef broth, tomato juice, and orange juice into puree, add bay leaf; cover and simmer for 30 minutes more.

Remove bay leaf before serving. Bouillon may be chilled and garnished with chopped watercress, or served hot, sprinkled with grated orange zest.
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Old May 21, 2006   #19
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Hardy Lentil Soup

4 leeks, white and light green parts only
1 bunch kale
1 Tbl olive oil
1 28-oz can whole tomatoes, drained
6 cups water
2 sweet potatoes, peeled and cut into 1/2" dice
1/2 cup brown lentils
1 Tbl fresh thyme leaves
2 tsps salt
1/4 teaspoon black pepper
12 fresh basil leaves
1/4 cup (1 oz) grated Parmesan cheese

Slice each leek in half lengthwise, then slice each half into 1/4" thick half-moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry.

Remove stems from kale. Stack leaves on top of one another and slice crosswise into 1/2" wide strips; about 3 cups.

Heat oil in a saucepan over medium heat. Add leeks and cook for 3 minutes. Add tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add water and bring to boil. Stir in kale, sweet potatoes, lentils, thyme, salt, pepper and basil. Simmer until lentils are tender, about 30 minutes. Spoon into individual bowls and top with Parmesan cheese.
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Old May 21, 2006   #20
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Tomato Cucumber Soup
from Better Homes & Garden Magazine

3 medium cucumbers, peeled, seeded and cut up (1-1/2 lb.)
3 medium tomatoes, cored, seeded and cut up (1 lb.)
1 clove garlic, minced
1/2 cup coarsely sliced green onions or scallions
1/4 cup snipped fresh parsley
3 Tbsp. cider vinegar
1 cup chicken broth
2 cartons dairy sour cream (8 oz. size)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Cucumber slices (optional)
Cherry tomato or grape tomato wedges (optional)

In a food processor or blender, combine cut up cucumbers, tomatoes, garlic, green onions, parsley, and vinegar; cover and process until nearly smooth. (If using a blender, blend half of the vegetables at a time.) Transfer puree to a bowl; stir in chicken broth.

Serve immediately or cover and chill up to 4 hours. Before serving, add sour cream and whisk until smooth. Stir in salt and pepper. If desired, garnish with slices of cucumber and wedges of tomatoes.

Makes 6 side-dish servings.
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Old June 2, 2006   #21
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Chilled Curried Green Tomato Soup
from Bill at Kitchen Appliances and Recipes group

Here's an unusual soup to serve chilled at your next summer picnic. The recipe was given to me by my friend Victoria in Atlanta.

1 tablespoon olive oil
3 minced garlic cloves
1 large onion, finely chopped
2 teaspoons curry powder
1 large potato, peeled and cubed
4 large green tomatoes, peeled and cubed (about 2lbs.)
2 cups chicken stock
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoon sugar
1/2 cup whipping cream
salt and pepper to taste
additional fresh mint for garnish


Heat oil over medium-low heat in a large saucepan. Add garlic, onion, and curry powder. Cook, stirring frequently, until onion is soft but not browned, about five minutes. Add tomatoes, potato, stock, cilantro, mint, and sugar. Bring to a boil; reduce heat, cover and simmer for about 35 minutes.

Puree soup in batches in a blender or food processor (or use a stick blender). Return to saucepan and stir in cream. Let cool and season to taste with salt, pepper, and additional sugar if desired. Cover and refrigerate for at least 3 hours. Taste and adjust seasonings before serving. Garnish with mint and/or cilantro leaves if desired. Serve cold.
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Old June 22, 2006   #22
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BACON, LETTUCE & TOMATO SOUP

Anyone want to try this and let me know how it turns out??? Come on, be BOLD.

1 qt. chicken consomme or stock
2 tbsp. cornstarch
1 onion, diced
Black pepper to taste
1 head Romaine lettuce, cut bite-size
12 strips bacon, browned and cut bite-size
4 large tomatoes, diced

Bring chicken stock to a boil, add diluted cornstarch to thicken. Add diced onions, allow to simmer for 5 minutes. Add lettuce, bacon and tomatoes. Allow to simmer for 2 minutes. Add salt and pepper to taste. Diced chicken or croutons can be added.
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Old July 19, 2006   #23
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Easy Spicy Turkey and Tomato Soup

This one is REAL easy, but it does require about seven or eight Green Zebras for the ZIP!!! Soup takes less than 30 minutes to prepare, and the longer it simmers, the better it tastes. Feeds two very hungry people. It can feed three if you also serve rolls

1 lb. ground turkey
1 onion
2-3 cloves garlic
1 tablespoon vegetable oil
1 or 2 cans chicken broth (Swanson is good)
1 can Veg-All (or any other mixed vegetable)
7-8 freshly harvested Green Zebras
1-2 tsps garlic salt (depending upon your need for salt)
1 tsp pepper
1 tsp dried basil or 1 Tbl freshly minced basil
1 tsp dried oregano or 1 Tbl freshly minced oregano
1 tsp dried rosemary or 1 Tbl freshly minced rosemary
1 tsp dried thyme or 1 Tbl freshly minced thyme
1 dash Tabasco sauce (optional)

Pulse onion and garlic together in a standard food processor, or mince garlic and chop onion into bite sized pieces. Combine vegetable oil, ground turkey, onion and garlic in a two quart saucepan and cook on medium heat until turkey is cooked and no longer pink. Drain into a strainer to remove excess oil – and return cooked turkey-onion-garlic mixture back to saucepan.

Return to stovetop at medium heat. Add one or two cans of chicken broth into turkey mixture, mixing well. Add can of Veg-All, including liquid, into soup.

Pulse 7 or 8 Green Zebras into a liquid mixture in a food processor OR blender; add to soup. Add spices and mix well. Bring soup to a boil, then reduce heat to LOW, cover the saucepan and let simmer 30 minutes to one hour.

NOTE: This works with any fresh tomatoes, but Green Zebra gives it an extra ZIPPINESS that no other fresh tomato can. This also works with canned tomatoes (liquid included), and I’ve found that canned, cut up tomatoes with jalapeno peppers come very close to supplying the punch that the fresh Green Zebras contain.
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Old August 7, 2006   #24
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Tomato-Cilantro Soup
from Mother Earth News
Serves 6

1 medium yellow onion, chopped
1/4 cup olive oil
5 cloves garlic, minced
2 cups chicken stock
3 to 4 pounds ripe tomatoes, peeled, seeded, chopped
1 large or 2 small bunches fresh cilantro
1 tablespoon Madeira (optional)
kosher salt and black pepper in a mill
Cilantro Sauce (see Note below)

Saute onion in olive oil until very soft, about 20 to 25 minutes. For the last 2 minutes, add minced garlic. Stir in chicken broth and tomatoes. Simmer for about 15 minutes; remove from heat.

Puree soup with immersion blender or in container blender. Add Madeira and cook over low heat for 5 minutes. Remove cilantro leaves from stems and chop finely. Stir cilantro into soup, taste, and season with salt and pepper. Serve immediately, garnished with a spoonful of cilantro sauce.

Note: To make cilantro sauce, place 6 cloves of garlic, peeled, 1 jalapeno or serrano pepper, stemmed, and 1 bunch of cilantro, stems discarded, in a blender or food processor. Add 1/4 cup fresh lime juice, 3 tablespoons extra-virgin olive oil, and 1 teaspoon kosher salt. Process until smooth. This sauce
will keep in the refrigerator for 3 to 4 days.
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Old August 8, 2006   #25
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Creamy Tomato Soup

2 tablespoons olive oil
1/2 cup finely minced onion
1 clove garlic, crushed or minced
1 (28 ounce) can crushed tomatoes
1 cup water
1/8 teaspoon ground cinnamon
¼ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
1 tablespoon lime juice or lemon juice
½ cup heavy cream

In a heavy saucepan, saute onions in olive oil until onions become translucent; stir in garlic. Add all remaining ingredients except for heavy cream. Bring to a boil, then immediately reduce heat and simmer for 10 minutes. Remove from heat and stir in the cream.

If you prefer a smoother consistency, puree in a blender.

This soup is delicious hot or cold. Makes 5 (1 cup) servings.
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Old August 14, 2006   #26
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I was looking on the web for plain old homemade tomato soup recipes and noticed many called for making a white sauce and adding cooked tomatoes....salt and pepper and "Baking soda". Why baking soda?? Patty
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Old August 14, 2006   #27
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Default Baking soda

I use a milk base for homemade tomato soup and the baking soda keeps it from curdling in the acidic tomato juice. Just a pinch tho...
Sue
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Old July 30, 2007   #28
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Hi Suze,

Was this the cold tomato soup served at Tomatopalooza V?
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Old July 30, 2007   #29
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Quote:
Originally Posted by bms44974 View Post
Hi Suze,

Was this the cold tomato soup served at Tomatopalooza V?
I do not know, but yes, someone was indeed serving a cold soup, which I did not get around to trying.

How was it?
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Old July 30, 2007   #30
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It was incredible!!! I think Stan F. was the chef (see attached).
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File Type: jpg DSC03270a.JPG (116.1 KB, 78 views)
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