Best Winter Tomato Soup Recipes

CAMPBELL'S TYPE TOMATO SOUP TO CAN FOR WINTER

Steps:

• Note: use a large oversized non reactive (stainless steel or enamelware) pot for stirring ingredients together because mixture will foam A LOT!
• Put seven quarts of the tomato juice or puree that you get when you run your tomatoes through a food mill or strainer into the large oversized stockpot.
• In blender, put the chopped onion, celery, flour, sugar, salt and pepper. Remove 2-3 cups of the puree from your stockpot and add to the ingredients in the blender and process until smooth and thick. You may have to do this in two or three batches depending on the size of your blender. It doesn't matter if you add the flour and ingredients in equal proportions, just so it all gets blended together and is smooth.
• Add the thick liquid from the blender to the remaining tomato puree in the stockpot.
• Cook over medium heat and stir constantly to avoid sticking. Cook until thick and bubbly and it comes to a boil.
• Remove from heat and stir in baking soda gradually. Mixture will foam and foam, using a wire whisk helps stir it up and dissipate the foam. Stir slowly until it quits foaming, it takes a little while.
• Bring to a boil again, stirring constantly. Boil one minute and then fill pint jars, adjust sterilized lids, and process for 30 minutes at 10 lbs pressure in pressure canner.
• To serve: mix in equal parts of soup and water or milk.
• Do not double this recipe, it does not turn out right, but if you don't like working with such large batches, you can cut it in half to make it easier to work with. Also you can make the juice/puree, measure it out and freeze it in gallon milk jugs, leaving 2" headspace, and then thaw it out and make your soup in the winter.

WINTER TOMATO SOUP WITH BULGUR

Steps:

• Pulse the tomatoes to a coarse puree in a food processor. Heat the olive oil in a heavy soup pot over medium heat and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is very soft but not browned, 8 to 10 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes, tomato paste and sugar and bring to a simmer. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Add the bulgur, water, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 45 minutes, until the bulgur is soft and the soup thick and fragrant. Add pepper to taste and adjust salt.
• Ladle the soup into bowls and sprinkle with mint and feta. Drizzle on a little olive oil if desired. Serve hot.

WINTER SQUASH SOUP WITH TOMATO SALSA

Steps:

• Preheat oven to 425. Halve and seed the butternut squash and place it on a baking sheet and brush with some o the oil and roast for 25 minutes. Reduce the temp to 375 and cook for 20-25 minutes more or until its tender.
• Heat the remaining oil in a large heavy pan and cook the chopped onions over a low heat for about 10 minutes or until softened.
• Meanwhile, scoop the squash out of its skin, adding it to the pan. Pour in 5 cups water and stir in 1 tsp salt and plenty o black pepper. Bring to a boil, cover and simmer for 10 minutes.
• Cool the soup slightly, then process it in a blender or food processor to a smooth puree. Alternatively,press the soup through a fine sieve with the back of a spoon. Reheat without boiling, then ladle it into warmed bowls. Top each serving with a spoonful o salsa and serve.

WINTER TOMATO SOUP

Steps:

• In a saucepan melt butter and add olive oil, onion, thyme, basil and salt and pepper.
• Cook, stirring, until onions wilt.
• Add tomatoes and tomato paste.
• Simmer 20 minutes.
• Blend together 5 T of the chicken broth with the flour.
• Add this to the soup, stir, then add rest of broth.
• Simmer 30 minutes, stirring often to prevent burning.
• Puree soup in blender.
• Return to heat.
• Add sugar and cream.
• Simmer 5 more minutes.

WINTER TOMATO SOUP WITH CROSTINI

Steps:

• For the soup: In a large soup pot, heat the olive oil over medium-high heat. Add the onions and 1/2 teaspoon salt and cook, stirring, until the onions are softened, 3 to 4 minutes. Add the garlic cloves, carrot and pepper flakes, lower the heat, cover and cook until the vegetables are sweet and juicy but not browned, 15 to 20 minutes. Check, stirring occasionally, and add 1 tablespoon water if the vegetables appear dry. Add the tomato paste and cook, stirring, until the olive oil turns reddish orange, 1 to 2 minutes. Add the tomatoes with their juice, the broth, orange zest, and sage and bring to a boil, then reduce heat and simmer for 15 minutes. Remove pot from heat and discard the orange zest and sage. Puree the soup with an immersion blender (or, working in batches, in a regular blender or a food processor) until smooth. Season with salt and black pepper. Transfer to a saucepan and reheat before serving. For the crostini: Preheat oven to 400 degrees F. In a small bowl, use a fork to beat together the goat cheese, olive oil, thyme, lemon zest, and a few grinds of black pepper until smooth. Slice the baguette on the bias into four to six 1/3-inch-thick slices that are 2 to 3 inches long. Lay the slices in a single layer on a baking sheet and toast in the oven until crisp, 5 to 7 minutes. Spread the toasts with the goat cheese mixture. Ladle the soup into four bowls; float a crostini on each (I served the crostini on the side, as Justin is not a fan of soggy bread).

WINTER TOMATO SOUP WITH BULGUR

Steps:

• Pulse the tomatoes to a coarse puree in a food processor. Heat the olive oil in a heavy soup pot over medium heat and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is very soft but not browned, 8 to 10 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes, tomato paste and sugar and bring to a simmer. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Add the bulgur, water, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 45 minutes, until the bulgur is soft and the soup thick and fragrant. Add pepper to taste and adjust salt.
• Ladle the soup into bowls and sprinkle with mint and feta. Drizzle on a little olive oil if desired. Serve hot.