How to Make Tomato Soup

I learned how to make tomato soup it is one of the favorite recipes for many people; especially for lunch on a cold winter day. My husband use to just love this soup with grilled cheese sandwiches for lunch. When we were still in Ohio, he always came home to eat lunch. You would have thought I was serving him an expensive steak dinner when I had tomato soup ready when he came in for lunch; especially on a cold day. Who would think that a simple meal could account for such a reaction!


Opening a can of soup is sufficient for many but learn how to make tomato soup with a homemade recipe and you will really get a raving review. These recipes are made with a wide variety of ingredients. They can be made with fresh vegetables or canned; they can have many other vegetables along with the tomatoes and some even have ingredients like rice or noodles. Whatever you want to add, this same base tomato soup is delicious.


One time when I got hungry for Italian I learned how to make tomato soup with spices. In these I like the great Italian seasonings of herbs and spices. Basil, oregano, bay leaf or garlic (or a combination) of these ingredients make for a very savory hot soup. Serve this with hot garlic bread with a little melted provolone cheese on top and you have a wonderful lunch.

HOW TO MAKE BEEF STOCK

When I learned how to make tomato soup I found that when the recipe instructs you to use beef stock can be made with the canned or homemade. Even though the homemade is more time consuming, it is more delicious and richer tasting; so worth the effort. Make it in a large stock pot, put it in freezer containers and freeze for future use if you really like soup. This is great to do in the fall for the winter soups; multiply recipe if you want to freeze some.

  • 2 Beef bones with meat
  • 6 Carrots
  • 6 Large fresh tomatoes cut in quarters
  • 3 Large onions peeled and cut in half
  • 4 Stalks celery
  • 1 Green bell pepper cut in half OPTIONAL
  • ¼ Head cabbage
  • 2 Bay leaves (remove after cooking)
  • 1 Teaspoon salt
  • ½ Teaspoon black pepper
  • 3 Cups water

Combine all ingredients in stock pot; bring to boil and simmer 90 minutes.
Remove beef and bay leaves; put vegetables and broth through blender or food processor until smooth.
If you only want to use part add remaining to a vegetable soup.

HOW TO MAKE TOMATO SOUP

how to make tomato soup with creamHow to Make Tomato Soup with Cream
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 2 Large chopped onions
  • 6 Cloves
  • 4 Cups cooked or canned tomatoes
  • ¼ Teaspoon baking soda
  • 1 Teaspoon sugar
  • 1 Quart beef stock
  • Salt and pepper to taste
  • 2 Cups half and half cream
  • Sour cream for garnish

In a skillet melt butter over low heat; stir in flour to make a roux.
Add onions and cloves; cook until onions are tender.
Heat tomatoes in a pot; stir in baking soda and sugar.
Add roux to tomato pot and cook over medium heat until thickened.
Remove cloves; put tomato mixture through blender or processor until smooth.
Heat blended mixture in top of double boiler adding 1 quart beef stock, salt and pepper.
Stir in cream; when hot fill bowls and top with dollop of sour cream to serve.

LENTIL SOUP RECIPE with tomatoes

lentil soup recipe with tomatoesLentil Soup Recipe with Tomatoes

In this recipe I learned how to make tomato soup with lentils; it is very hearty. 

  • 1 Medium chopped onion
  • 3 Coarsely grated carrots
  • ¼ Teaspoon dried crumbled marjoram
  • ¼ Teaspoon dried crumbled thyme
  • 2 Tablespoons olive oil
  • 4 Cups canned chopped tomatoes with juice
  • 3 ½ Cups beef stock
  • 3 ½ Cups water
  • 1 ½ Cups dried rinsed lentils
  • ½ Teaspoon salt
  • ½ Teaspoon black pepper
  • ¾ Cup dry white wine
  • 2 Tablespoons dried parsley flakes
  • 1 Cup grated Cheddar cheese

Sauté onions, carrots, marjoram and thyme in oil in large saucepan for 5 minutes; stir often.
Add tomatoes, stock, water and lentils; bring to a boil.
Reduce heat, cover and simmer for 1 hour or until lentils are tender.
Stir in salt, black pepper, wine and parsley; simmer for 10 minutes longer.
Ladle into bowls and sprinkle with cheese to serve.

RECIPE FOR SEAFOOD GUMBO

  • ¼ Pound butter
  • 2 Quarts water
  • 2 Pounds fresh finely chopped okra
  • 1 Pint raw oysters
  • 4 Tablespoons flour
  • 2 Pounds fresh raw shrimp cleaned and deveined
  • Salt and pepper to taste
  • 5 Fresh tomatoes
  • 1 Pound fresh crab meat
  • 2 Pounds fresh fish boned and skinned

Melt butter over low heat in large saucepan; stir in flour to a smooth paste.
Stir constantly over heat until a rich brown being careful not to burn.
Add water, tomatoes and okra; cook slowly for 1 hour.
Add crab meat, oysters, shrimp and fish; cook 15 minutes.
Add seasonings; soup should be thick.
Serve with steamed rice.

TOMATO RICE SOUP RECIPE

Tomato Rice Soup RecipeTomato Rice Soup Recipe
  • 4 Cups whole canned tomatoes
  • 1 Medium onion
  • 1 Bay leaf
  • 4 Cups beef stock
  • 1 Pound broccoli cut in flowerets
  • ¾ Cup rice

Peel onion and cut slit on side; push bay leaf in slit.
Place the onion in a large pot with beef stock.
Cut tomatoes in quarters and add with the juice to the pot; bring to a boil and simmer 10 minutes.
Add broccoli and rice; simmer until tender.
Discard onion and season with salt and pepper.

GARLIC SOUP RECIPE WITH TOMATOES

In this recipe I learned how to make tomato soup flavored with garlic. 

  • 2 Tablespoons olive oil
  • 10 Cloves garlic peeled and slightly crushed
  • ½ Chopped medium onion
  • 1 Teaspoon salt
  • 4 Thin slices stale Cuban bread
  • 1 Quart chicken stock or beef stock
  • 2 Cups peeled chopped fresh tomatoes
  • 1 Bay leaf
  • 4 Eggs

Heat oil in a Dutch oven; add the garlic and sauté until golden brown.
Add the onion and cook about 5 minutes longer.
Remove mixture from the kettle and mash; season with salt and pepper and spread on bread.
Add stock and bay leaf to the Dutch oven; bring to a boil and simmer 5 minutes.
Beat eggs until frothy; place 1 slice of garlic bread in each large soup bowl.
Remove Dutch oven from the heat and stir in eggs; ladle soup over the bread.
Garnish with fresh parsley and serve hot.