Search results
Does Tomato Soup Taste Better When Made With Fresh Tomatoes Recipe - Yahoo Recipe Search
Food.comI created this recipe 3 days ago when my cupboard was mostly bare and my 11 year old son requested a pot of soup for supper. The A1 sauce happened because I couldn't find my bottle of Worchestershire sauce, and took a chance. I only added it a touch at a time but it turned out to be one of the most flavorful and satisfying soups I've ever made, and the leftovers were even better the next day when the flavors had intensified. I used pre-browned ground beef from my freezer stash and put this soup from conception to table in 45 minutes. The A1 sauce brings a whole new depth of flavor and makes it truly delicious and satisfying. I did not have any kidney beans or I probably would have added a can. I also cannot guarantee the results using a different brand of Steak Sauce, experiment at your own risk! Of course, like any soup, you can use whatever veggies you have around, and can use any combination of fresh, canned, or frozen. This is just what I had on hand. I added the A1 at the end, and just barely allowed it to cook into the soup. You can add it earlier but it loses some of the tang, which is what we liked so much. I would suggest adding it a bit at a time, and tasting until it suits your taste. Season with salt/pepper as needed along the way. Serve this with a green salad and biscuits or your favorite crusty bread and your family will be licking the bowl :)Food52I loved the idea of this contest, but I found it difficult to come up with just one recipe. I come from a family of really wonderful cooks. For us, sitting down to a meal is not just about eating to nourish our bodies, but food provides comfort, sustenance, and, most of all, love. The recipe that I finally decided to submit is one that I grew up eating, and throughout my childhood, was my favorite dish. I first tasted it in my great-grandmother's kitchen. She immigrated to America from Italy, and she was an extraordinary cook. I remember that she had a brick oven in her backyard, where she would make homemade pizza and bread. She would make ravioli on her kitchen table and roll the dough out with a broomstick handle. But the dish that she is really remembered for, by everyone in my family, is her Sunday sauce. This is the ragu that she made every Sunday morning before going to church. She would serve it in the afternoon as part of an elaborate Sunday dinner to her husband, children, and grandchildren. When my great-grandmother's son married a young Irish woman (my grandmother) she had to learn how to make this sauce. When my grandparents' son (my father) married my mother (who is of Mexican descent) my great-grandmother taught my mother how to make this sauce. Now I make it as well. But like all of the women in my family, I have slightly altered the ingredients and cooking techniques to make the sauce my own. But despite the changes I have made, I still consider this the sauce that I grew up eating. I now make this sauce for my own six-year-old daughter, and it is my hope that when she grows up, she will make it for her children and remember its roots. This is not week-day evening cooking, when dinner can be on the table in 30 minutes. If I want to make a pasta sauce on weekday evenings, I usually turn to a fresh pomodoro sauce or an aglio e olio sauce. No, this is a weekend sauce, ideally made on a Sunday, when the cook cannot be rushed. It takes time to roast the meats, simmer the sauce, and taste the ingredients as they come together. But it is the most rewarding dish thatI know how to make, and despite its simplicity, it always receives accolades. Some cooking notes: What gives this sauce its incomparable flavor is the pork, so don't be tempted to substitute another ingredient. Go to a butcher shop and get homemade Italian sausages. I guarantee that you will taste the difference in the sauce. As for the bones, the best cut is neck bones, which is what my mother uses. However, I find these hard to source, so really any small pork bones will do. I have used spare ribs, pork side bones, and a farmer at my local greenmarket sells me pork soup bones. All have worked well. Do not discard the bones after you have made the sauce. They are wonderful to gnaw on. (In fact, the bones were my grandfather's, my mother's and my favorite parts of this dish to eat. We used to fight over who got to eat them!) As for the tomatoes, use really good quality tomatoes. You can definitely taste the difference. I like Muir Glen organic Roma tomatoes. Try to find a brand without a lot of added salt. And any sort of dried pasta will work with this dish, but I like a shape with some ridges and corners that the sauce can cling to. Penne Rigate or rigatoni are both good choices. My favorite pasta brands are Italian imports -- Latini and Rustichella D'Abruzzo. Once you have tasted pasta made from bronze casts, you will never go back to supermarket pastas. - cookinginvictoriaSep 24, 2024 · Reduce heat to low, cover and simmer for about 30 minutes. Use a hand-held immersion blender to puree soup until very smooth. (Alternatively, let the soup cool slightly and puree in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Season to taste with salt and pepper.
- Chilled Creamy Tomato Basil Soup
The best tomato soup I ever made or ate! My husband didn’t...
- Broccoli & Gruyère Soup With Homemade Croutons
Bring the soup to a simmer, then gradually stir in the...
- Chilled Creamy Tomato Basil Soup
- Why You Will Love This Fresh Tomato Soup
- Tips
- What Can I Serve with Tomato Soup?
- Ingredients
- Tools You May Need
- How to Make Tomato Soup from Scratch
- Find More of My Favorite Soups
Made from fresh summer tomatoes and the robust combination of garlic and onions, this soup is deliciously rich and bursting with flavor.It is a healthy and perfect way to use up all those fresh garden tomatoes.Even with prepping the vegetables, this recipe can be made up quickly enough for a busy weeknight meal.Tomato soup is a cost-efficient recipe made from simple ingredients that can be enjoyed for lunch or dinner and throughout the week!If you don’t grow your own tomatoes, check your local farmers market.If you have a food processor, you can also chop up your tomatoes in there.An immersion blender makes this homemade soup even easier. If you don’t have one, use a regular blender and process the hot soup in smaller batches. Take care to release the steam as you blend, pla...When making the roux, cook for several minutes to remove any flour taste at the end.Sourdough bread or rollsGarden salad with croutonsOlive oil or butter – To sauté the onion and garlic. Yellow onion – Diced Garlic – Fresh or powdered, though fresh will add the most flavor. Italian seasoning – Dried or fresh Einkorn flour – You can also use all-purpose flour. Tomatoes – Any variety will work, but I like San Marzano tomatoes. Chicken broth or vegetable broth – I like to make my ow...
Large pot or dutch oven Immersion blender Garlic press– one of my favorite tools in the kitchen Cutting board Knife
In a large soup pot or Dutch oven over medium heat, add diced yellow onion and oil. Sauté for about 5 minutes or until the onions begin to become translucent. I like to brown the onions a bit to add even more flavor to the soup. Using a garlic press, add the garlic cloves to the onions. You can also use a knife to finely dice the garlic. Add herbs ...
- (89)
- 68
- Soup
Oct 4, 2020 · In a large pot, add butter, olive oil, onion and pinch of salt. Steam until soft (do not brown). While onions are steaming, wash and core your tomatoes. Add garlic to pot of onions and cook for 2 minutes. Add tomatoes, salt, rice, bay leaf, garam masala and your fresh herbs to the pot of onions.
- (39)
- 97
- Main Course, Soup
Jun 27, 2020 · Instructions. Preheat oven to 450°F. Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths). Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan. Roast 25 minutes, stirring after 15 minutes.
- (669)
- 137
- Soup
Roast The Tomatoes & Vegetables. Start by preheating the oven to 450°F (230°C). While the oven heats up, prepare the tomatoes. Wash the tomatoes and remove any dirt or damaged areas. Then remove the stem and core of each tomato. Cut the tomatoes into 1-2 inch sections.
Oct 13, 2023 · Cook in a non-reactive pot. EGT-1/Shutterstock. While you might not give a second thought to cookware when embarking on your culinary adventures, making tomato soup demands a closer look at your ...
People also ask
What makes a good homemade tomato soup?
What is the difference between tomato and onion in soup?
How do you make homemade tomato soup?
Is homemade tomato soup better than canned?
Can you make tomato soup with tomato paste?
Can you make homemade soup after picking tomatoes?
Sep 1, 2016 · Bring the soup to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let the soup simmer for about 15 minutes. This allows the flavors to meld and the tomatoes to fully cook. After the tomatoes have softened, remove the pot from the heat. Fish out and discard the bay leaves.
