Does anyone make their own tomato soup? I've been craving it, now that the rains have arrived. I would buy a vanned version, but can't find any without high fructose corn syrup or sugar (organic versions). I know there a lot of recipes on the internet, but I would like to have some tried and tested ones.

Thanks!

Here's an easy, lighter tomato soup recipe that I like..

2 tsp. light butter
3/4 cup chopped shallots or onions
1 can (28 oz) diced tomatoes in juice, undrained
1 can (14 oz) reduced-sodium chicken broth
3 Tbsp tomato paste
2 Tbsp chopped dill

1. Melt butter in saucepan. Add shallots; cover and cook over medium-low heat 5 minutes, stirring occasionally, until tender.

2. Add tomatoes with juice, broth and tomato paste; bring to a boil. Reduce heat and simmer 5 minutes for flavors to blend.

3. Remove from heat; stir in dill.

NOTE: For a cream-based version, add 1/2 cup heavy cream during the last minute or so of simmering.

Chele,

Thanks for posting the recipe. I never thought about using tomato paste when making tomato soup. I think I'll try it tonight.

My grandson's other granmother used to make him the recipe below. His mother said, the grandmother always made it for her and her siblings when they were sick. Granny is in the Nursing Home now, so I make it for the two grandkids that we share using her recipe. I can't stand bought tomato soup, but I like this simple one.

TOMATO SOUP

1/4 cup butter, melted (4 Tbsp)
1/4 cup all purpose flour
1 quart tomato juice
1 to 2 cups milk

Melt butter in pot over low heat. Stir in flour and stir to make a paste, being careful not to let it turn brown. Slowly, stir in a cup of the juice; gradually add the remainder of tomato juice and heat. Stir in milk. I prefer the taste of tomato rather than the creamy, so I use only about a cup of milk. Add to suit your taste. It takes about 10 minutes start to finish to make this soup.

NOTE: The grandson always wants a grilled cheese sandwich with it.

OnTheGo,

Thanks for posting this recipe. Again, something I never thought about using in tomato soup is tomato juice. Your recipe sounds simple and I will try it.

I also like grilled cheese sandwiches with tomato soup!

I don't cook, but I DO buy a tomato soup without HFCS. It's called Muir Glen Organic tomato soup. I'm pretty sure they sell it in any grocery store organic section, I usually buy it at Big Lots. It tastes great!

What's HFCS?

I had a HUGE craving for tomato soup the other day. I took a can of diced tomatoes, a can of tomato sauce a couple of teaspoons of basil, and some cream and let it simmer for a little bit on the stove. That's all there was to it and it was wonderful! If I gave it a little more simmer time, it would have been better. Served it with some awesome grilled cheese sandwiches!

M

Annmarie~~~The HFCS is High Fructose Corn Syrup

Thanks for the recommendation. I'll have to see if I can get Muir Glen here in Santa Cruz. I like their other tomato products. Most organic versions of tomato soup don't have HFCS but still have sugar. I'd really like to avoid the sugar.

I made some tomato soup last night. I didn't have the right ingredients for any of the versions given here, so sort of made up my own recipe. I think I am on the right track. Here is how I made it, sort of a free style recipe:

I made a broth with some red miso, about 1/4 cup, and two cups water and put a handful of brown rice it it to simmer. I sautéed 1/2 onion, some garlic, diced celery, and diced carrot in 1/4 cup butter and a bit of olive oil. When the rice was cooked I added the veggies and a 28 oz can of pureed tomatoes. I then simmered for it for about 15 more minutes. Added some salt and pepper. Pretty good. I brought some to work for lunch today.

When I go shopping this weekend, I am going to what I need to try the versions here. I will cure my tomato soup craving.

:)

Yummy lisae! Your version sounds good too! Now I want tomato soup! :D

lisae............Your version is what I call vegetable soup. I love that, too. After the talk about soup yesterday, I started a pot last night and will simmer it some more today. I add all kinds of veggies, pasta, rice, barley........

The pot of soup I have going now contains chicken broth with a few bits of chicken, tomato juice, boullion cubes, celery, onion, shredded cabbage, carrots, rice, tiny bit of rotini pasta, cilanto, curry powder, turmeric, powdered ginger, cumin and red pepper.

I don't eat crackers or popcorn or anything with mine.............just soup, usually. I make a few soups with which I eat cornbread.

OnTheGo, your soup sounds pretty good.!

I usually make vegetable soup with chicken based broth, not tomato based. I like to add beans, pasta, what ever I have. I've never thought of using the spices you did in yours.

I made a great mushroom, barely, miso soup the other night. My husband wouldn't even taste it. Said it sounded too weird to him. Oh well, more for my lunches. :)

It must be the cold weather that has people thinking about soup.

I love this with tomatoes I froze from my garden. This takes equal amounts of tomatoes and milk. Heat tomatoes in a pan and milk in microwave. Add a pinch of baking soda to tomatoes and slowly add milk. Add salt pepper and butter to taste. That is it.

You could add other ingredfients but I like to taste the tomatoes. yum

lisae.....The spices have a rather unique flavor and I like it. My husband isn't too fond of curry, but I read that curry is believed to help prevent Alzheimer's.............I need all the help I can get. :lol: :lol: It's the curcumin that's supposed to be the ingredient. I tried to decipher its' direct source without coming to any conclusion, but I think it's a by- product of turmeric. If any of you know or find out, please post it.

Also, a recent newspaper article listed several herbs that were considered to be anti-inflammatory. They included cayenne pepper, curry, ginger, rosemary (I think) and turmeric. They're supposed to 'warm' the joints and relieve symptoms of arthritis. I know I sweated after eating the soup. I can only imagine that my joints got warm, too. :lol: Whether it helps or not, it certainly can't hurt.

Ruth....what procedure do you use to freeze tomatoes? I used to go to a lot of trouble canning and freezing tomatoes, but learned to put whole tomatoes right from the vine .....don't even wash them...into a plastic shopping bag and freeze them.

When you're ready to use, simply take out every how many you need ( they'll be frozen individually...like a bag of rocks) and run under tap water. The peel with slip right off, then cut the core out. I then thaw in the microwave and use any way I would a canned tomato. Put in the blender to make juice if you want.

If you just barely thaw, you can salt and eat with the tomato having the consistency of a slushy (sort of ) but with the fresh garden taste.

I AM ALWAYS LOOKING FOR A QUICKER, EASIER WAY. This works for me.

yummy sounding soup. I see you use 3 tbls. of tomatoe paste. Do you use that paste in a tube? I've seen that on the cooking shows, but don't know where they get it.

I will try this though sounds good.

Have a wonderful weekend.

simple quilter

I've used the tomato paste in a tube. Very handy! Kind of pricey, but if you're not going to use a whole can of paste it probably makes sense. I think the tube variety has better flavor too. But normally I just buy small cans of tomato paste and refrigerate or freeze the leftovers.

P.S. All these tomato soup recipes sound spectacular. I want to try every one!

I wash my tomatoes, core, and quarter, put them in small freezer bags, then i can just add them, without doing anything.

Ruth, The picture of that pile of tomatoes is making me crave tomatoes. I'll be starting my plants in about a month. If I decide to plant English peas, I'll do that in about 3 weeks.

onthego,
That is the recipe I was thinking of too.
Have you ever made it and canned it....I used celery, onions in it too. tlcquiltnut

I've also heard that turmeric is supposed to be anti-inflamatory. I use it a lot, because I like curries, but don't know what effect it has. Perhaps it is keeping my achy hip from getting worse. :)

:roll: I have tried two of the recipes for the soup but the milk curdles. What am I doing wrong? Or not doing? I put all the ingredients in the pot at the same time and I'll bet the milk should be added the last few minutes! Well. If anyone can help I'll be forever grateful!! Mary :?:

Have your tomatoes hot add a pinch of baking soda to the tomatoes. while stirring add the hot milk slowly into the tomato mixture

Chele, I made your tomato soup recipe this evening and it was great! I used my stick blender at the end to make it seem creamier rather than add the cream. Now I will have to try some of the other recipes listed here. They all sound good!

I just found this and havent tried it yet, but sounds good to me(except the fennel) I will leave that out :) Margie

Tomato Soup with Parmesan Toast
Yield
6 servings (serving size: about 1 1/3 cups soup and 1 toast)

Ingredients
2 teaspoons olive oil
2 cups chopped onion
2 cups chopped fennel bulb
2 garlic cloves, minced
4 cups organic vegetable broth (such as Swanson Certified Organic)
1 (28-ounce) can diced tomatoes, undrained
1 thyme sprig
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
6 tablespoons shredded Parmesan cheese
Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes. Add fennel; sauté 3 minutes. Add garlic; sauté 5 minutes or until vegetables are tender.

Add broth, tomatoes, and thyme to pan; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes. Remove pan from heat; cool 5 minutes. Discard thyme sprig. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper; keep warm.

Preheat broiler.

Place bread slices on a baking sheet. Sprinkle 1 tablespoon cheese on each. Broil 2 minutes or until cheese melts.


Nutritional Information
Calories:
198 (16% from fat)
Fat:
3.6g (sat 1.3g,mono 1.7g,poly 0.5g)
Protein:
7.9g
Carbohydrate:
34.8g
Fiber:
5g