Best 3 Velvety Cream Of Tomato Soup Like Sarabeths Recipes

Indulge in a velvety symphony of flavors with our curated collection of creamy tomato soup recipes. Inspired by the iconic Sarabeth's restaurant, these culinary creations promise a delightful balance of tangy tomatoes, rich cream, and aromatic herbs. From classic stovetop methods to time-saving slow-cooker variations, our recipes cater to every cooking preference.

Savor the simplicity of our Velvety Cream of Tomato Soup, a straightforward yet satisfying rendition that captures the essence of this timeless dish. For a slow-cooked delight, try our Slow-Cooker Cream of Tomato Soup, where the flavors meld together seamlessly over low heat.

If you prefer a touch of elegance, our Roasted Tomato Soup with Crème Fraîche adds a smoky depth with roasted tomatoes and a dollop of crème fraîche. For a vegan twist, our Vegan Cream of Tomato Soup delivers a creamy texture and vibrant flavor without compromising on taste.

Elevate your culinary skills with our Creamy Tomato Basil Soup, where fresh basil adds an invigorating twist to the classic combination. Experience a taste of Italy with our Tuscan Tomato Soup, infused with aromatic herbs and a hint of spice.

Indulge in the vibrant flavors of our Sun-Dried Tomato Soup, where sun-dried tomatoes impart a concentrated burst of umami. And for a smoky rendition, our Roasted Red Pepper and Tomato Soup combines roasted red peppers and tomatoes for a complex and smoky flavor profile.

Explore the world of creamy tomato soups with our diverse collection of recipes. Each one offers a unique flavor journey, ensuring that every spoonful is a delightful experience. From simple to extravagant, these recipes cater to every palate, making them perfect for cozy dinners, quick lunches, or elegant gatherings.

Here are our top 3 tried and tested recipes!

CREAM OF FRESH TOMATO SOUP

Cream of Fresh Tomato Soup image

Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.

Provided by Ina Garten

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Steps:

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

TOM'S TASTY TOMATO SOUP WITH BROWN BUTTER CROUTONS

Tom's Tasty Tomato Soup with Brown Butter Croutons image

Provided by Tom Douglas

Categories Soup/Stew Herb Tomato Appetizer Bake Vegetarian Kid-Friendly Dinner Fall Advance Prep Required Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

Soup
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, smashed with the side of a knife and peeled
5 cups canned whole tomatoes in juice
1 cup water
2/3 cup heavy cream
2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon celery seed
1/4 teaspoon dried oregano or 1/2 teaspoon finely chopped fresh oregano
1 tablespoon sugar
Brown Butter Croutons
3 tablespoons unsalted butter
4 slices european-style rustic bread, crusts removed, cut into 3/4- to 1-inch cubes (30 to 36 cubes)
Kosher salt and freshly ground black pepper

Steps:

1. Heat the butter and olive oil in a large saucepan and sauté the onion and garlic until the onion is translucent, about 5 minutes. Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring to a boil, then lower the heat to a simmer and simmer for 15 minutes.
2. Remove from the heat and puree in batches in the container of a blender. Return the soup to the pot and reheat to a simmer, seasoning to taste with more salt and pepper.
3. Meanwhile, to make the brown butter croutons, preheat the oven to 350°F. Heat the butter in a small pan over medium heat and cook, stirring often, until the butter is golden brown and aromatic, about 3 minutes after the butter melts. Remove from the heat. Put the bread cubes in a bowl and pour the brown butter over them, tossing to coat. Season to taste with salt and pepper and toss again. Spread the bread cubes on a baking sheet and place it in the oven. Bake until the croutons are toasted and golden, about 20 minutes, stirring occasionally. Remove the pan from the oven.
4. Serve the soup hot, garnished with the croutons.

CREAMY TOMATO SOUP

Creamy tomato soup image

A low-fat, vegetarian soup that everyone will love - passata and whole milk give a silky smooth finish

Provided by Sarah Cook

Categories Lunch, Soup

Time 1h15m

Yield Serves 6 adults and 6 kids

Number Of Ingredients 13

Ingredients

3 tbsp olive oil
2 onions, chopped
2 celery sticks, chopped
300g carrot, chopped
500g potato, diced
4 bay leaves
5 tbsp tomato purée
2 tbsp sugar
2 tbsp red or white wine vinegar
4 x 400g cans chopped tomatoes
500g passata
3 vegetable stock cubes
400ml whole milk

Steps:

Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened - about 10-15 mins. Fill the kettle and boil it.
Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
To serve, reheat the soup, stirring in the milk - try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).

Nutrition Facts : Calories 180 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium

Tips:

Use ripe, flavorful tomatoes. This will give your soup the best flavor.
Roast the tomatoes before making the soup. This will caramelize the sugars in the tomatoes and make them even more flavorful.
Use a good quality vegetable broth. This will also help to give your soup a rich flavor.
Season the soup well. Salt and pepper are essential, and you can also add other seasonings like garlic powder, onion powder, and paprika.
Don't overcook the soup. The tomatoes should be soft, but they should not be mushy.
Serve the soup with a dollop of crème fraîche or sour cream. This will add a creamy richness to the soup.
Garnish the soup with fresh herbs. This will add a pop of color and flavor.

Conclusion:

This velvety cream of tomato soup is the perfect comfort food for a cold day. It's easy to make and can be tailored to your own taste. Whether you like it smooth or chunky, spicy or mild, this soup is sure to please. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!