Best Double Tomato Soup Recipes

THERESA'S DOUBLE-TOMATO SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, garlic, and shallots to pan, and cook for 5 minutes or until vegetables are tender, stirring frequently. Add sugar, pepper, salt, and 4 basil leaves, and cook 5 minutes. Add sun-dried tomatoes, diced tomatoes, and broth, and bring to a boil. Reduce heat, and simmer 1 hour. Remove from heat. Place half of soup in 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 smooth. Pour into a large bowl. Repeat procedure with remaining soup. Divide soup evenly among 6 bowls. Garnish each serving with 1 basil leaf.

DOUBLE TOMATO SOUP

Steps:

• Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add the onion, garlic, celery, and curry powder and cook, covered, until vegetables are tender, about 10 to 15 minutes.
• Add the tomatoes and their juices, stock, basil, and brown sugar, raise the heat to high and bring to a boil. Lower the heat to low and cook, partially covered, 1 1/2 hours.
• Remove the solids and place in a blender. Add the sun-dried tomatoes and process until completely smooth. Gradually return to the cooking liquid. Serve immediately or refrigerate up to three days.
• To freeze: Prepare soup as directed. Allow to cool, place in a rigid freezer container and freeze.
• To serve: Thaw in fridge. Reheat on stovetop or in microwave.