Best 6 Creamy Herbed Tomato Soup Recipes

CREAMY TOMATO SOUP

Steps:

• In a large saucepan, combine the flour, sugar and 1/4 cup milk; stir until smooth. Add remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot tomato juice until blended. Sprinkle with parsley.

CREAMY HERBED TOMATO SOUP

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.

CREAMY TOMATO AND SUMMER HERB SOUP

Steps:

• In medium saucepan, heat the oil over medium.
• Add the onion and saute until softened, about 4 minutes.
• Add the tomatoes and water, then bring to a boil.
• Reduce heat and simmer until the vegetables are tender, about 5 minutes.
• Transfer the soup to a food processor or blender and puree until smooth, in batches, if necessary (use caution when blending hot liquids).
• Set a strainer over the saucepan.
• Pour the puree through the strainer, pressing on the solids with a wooden spoon or spatula to extract as much of the pulp as possible; discard the seeds and skin.
• Whisk the sour cream and tarragon into the soup.
• Stir over low heat until the soup is hot, but not boiling.
• Season with salt and pepper.

CREAMY TOMATO SOUP WITH HERBS

Steps:

• Heat oil in 4 1/2 qt Dutch oven or soup pot over medium heat.
• Peel and chop onion and add to pot, stir and cook for 2 minutes.
• Add garlic, stir and cook 30 seconds.
• Add tomatoes with juice and tomato sauce.
• Raise the heat to high and bring soup to a boil.
• Reduce heat to low.
• Stir in milk and Parmesan cheese; do NOT boil the soup after the milk has been added.
• Stir and heat for 2 minutes.
• Remove from heat and serve at once, garnished w/ croutons if desired.
• NOTE: If you cannot find the DelMonte brand of tomatoes seasoned with basil, garlic, and oregano, use plain diced tomatoes with 1/2 teaspoon each of basil and oregano.

HERBED TOMATO SOUP

Steps:

• Heat oil in a large pot over medium heat. Add onions, garlic, celery, parsley, lovage, and salt. Cook, stirring, until onions are translucent, about 5 minutes. Stir in tomatoes and stock; bring to a boil. Reduce heat; simmer until tomatoes are soft and mixture is slightly reduced, 15 to 20 minutes. Stir in basil; cook until fragrant, about 5 minutes.
• Pass soup through the medium plate of a food mill set over a large bowl; discard solids. Reheat; serve with crostini.

CREAMY TOMATO AND CREAM CHEESE SOUP

Steps:

• Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
• In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
• Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
• Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.