Best 5 John Kennedys Iced Tomato Soup Recipes

MRS. JOHN F. KENNEDY'S ICED TOMATO SOUP

Steps:

• Combine tomatoes, onion, water, salt, and pepper in a saucepan. Cook over moderate heat 5 minutes. Combine tomato paste with flour and add to tomatoes with chicken bouillon. Simmer gently 3 minutes. Rub mixture through a fine sieve. Chill several hours. Before serving, add cream. Season to taste with more salt if necessary. Garnish each serving with a thin tomato slice if desired.

JOHN KENNEDY'S ICED TOMATO SOUP

Steps:

• Combine chopped tomatoes, onion, water, salt and pepper in a saucepan.
• Cook over medium heat for 5 minutes.
• Stir in a blend of tomato paste, and flour, then the chicken broth.
• Stirring constantly, bring to boiling and cook for 1-2 minutes.
• Force mixture through a fine sieve.
• Chill several hours.
• Before serving, blend in cream.

QUICK TOMATO SOUP WITH GRILLED CHEESE

Steps:

• Make the soup: Dump the canned tomatoes and their juices into a medium pot and using your hands, tear into coarse chunks. Swish the broth in the empty tomato can and add to the pot.
• Stir in the onion, butter, oregano and sugar and season generously with salt and pepper. Turn the heat to high and bring to a simmer. Reduce the heat to medium-low, cover and continue simmering, stirring occasionally, until the onion is tender and the tomatoes have broken down, 15 to 20 minutes.
• Meanwhile, make the sandwiches: Spread a thin layer of mayonnaise on one side of each slice of bread and evenly sprinkle the cheese and a little oregano on the mayonnaise side of 4 slices. Top with the cheeseless slices, mayonnaise-side down.
• Melt 1 tablespoon butter in a large skillet over medium. Add the sandwiches and cook until golden brown on the bottoms, 2 to 3 minutes. Melt the remaining tablespoon of butter in the pan, then flip the sandwiches with a spatula, move them around to coat with the butter and cook until the other side is golden brown and the cheese is melted, 1 to 2 minutes. Turn heat to lowest setting to keep sandwiches warm.
• Carefully purée the tomato soup using a blender until smooth and creamy, adding more broth if needed to loosen to your desired consistency. Season with salt and pepper. Transfer the grilled cheeses to a cutting board and cut each in half diagonally. Serve alongside the soup.

THE BEST EVER TOMATO SOUP

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

CREAMY ICED TOMATO SOUP

Steps:

• Place all ingredients in a blender except sour cream.
• Puree until smooth.
• Refrigerate until cold (you may prepare up to 2 days in advance).
• Just before serving, stir in sour cream.
• Serving suggestions: To keep the soup cold while serving, place a smaller bowl inside a large bowl and add ice to the larger bowl. Place the cold soup in the smaller bowl. Serve the soup in small bowls or single serving "shot glasses".