Best Panini Grill - ANYONE HAVE A GOOD recipe for CREAMY TOMATO SOUP????????????

ANYONE HAVE A GOOD recipe for CREAMY TOMATO SOUP????????????

i was just watching the campbells tomato soup commercial with those little kids dipping their grilled cheese sandwiches in the soup. it looks so damn good!!!

Public Comments

Add cream instead of water.
Piece of cake, er, rather, cup of soup! My kids love that stuff. I just add about two thirds can of milk and heat it really slow on the stove. YUMMMY!
try http://www.epicurious.com or go buy some soup.
Campbell's! ... the ingredients are on the label. Otherwise a puree is very good. Mash up fresh tomatoes to pulp and then do it again. Force whats left through a strainer cloth. heat slow and add what you like...spices and glutton to thicken. yummy I agree it is great
Creamy Tomato Soup 2 tsp olive oil 2 medium leek(s), finely chopped (white part only) 2 medium garlic clove(s), minced 1 tsp dried oregano 56 oz canned diced tomatoes 12 oz fat-free evaporated milk 1/4 cup basil, fresh, finely chopped 1/8 tsp table salt, or more to taste 1/8 tsp black pepper, freshly ground, or to taste Heat oil in a large saucepan over medium heat. Add leeks and garlic; cook until soft, about 2 minutes. Add oregano; cook 1 minute. Add tomatoes and bring to a simmer; partially cover pan and simmer 5 minutes. Puree soup in pan using an immersion blender. Or working in batches, transfer tomato mixture to a blender and puree until smooth (careful not to splatter hot liquid); return pureed tomato mixture to pan. Set pan over low heat and add milk; simmer 1 minute to heat through. Remove pan from heat and stir in basil. Season to taste with salt and pepper. Yields about 1 cup per serving.
CooksIllustrated.com, my favorite recipe site has this delicious sounding soup: Ultimate Cream of Tomato Soup Written: 11/1999 Make sure to use canned whole tomatoes that are not packed in puree; you will need some of the juice to make the soup. Makes about 5 1/2 cups 2 (28 ounce) cans whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seeded 1 1/2 tablespoons dark brown sugar 4 tablespoons unsalted butter 4 large shallots , minced 1 tablespoon tomato paste Pinch ground allspice 2 tablespoons unbleached all-purpose flour 1 3/4 cups chicken stock or canned low-sodium chicken broth 1/2 cup heavy cream 2 tablespoons brandy or dry sherry Table salt cayenne pepper Peanut Butter Cookies 1. Adjust oven rack to upper-middle position and heat oven to 450 degrees; line jelly-roll pan or rimmed cookie sheet with foil. Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside. 2. Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, and allspice. Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Whisking constantly, gradually add chicken stock; stir in reserved tomato juice and roasted tomatoes. Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes. 3. Strain mixture into medium bowl; rinse out saucepan. Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Add remaining reserved liquid. 4. Return the pureed mixture to the saucepan, add cream, and heat over low heat until hot, about 3 minutes. Off heat, stir in brandy or sherry; season to taste with salt and cayenne, and serve immediately. To Make Ahead This soup can be prepared through step 3, cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding with step 3.
Creamy Tomato Basil Soup Yield: 6 Servings Ingredients 1/3 Cup Wesson Oil 1 Medium Onion; chopped 1/2 Teaspoon Minced Garlic 1/4 Cup All Purpose Flour 1 1/2 Pounds Ripe Tomatoes; -peeled, seeded, and chopp 2 Cans (14 1/2 Oz Ea.) Chicken - Broth 1/2 Cup Half And Half 1/4 Cup Chopped Fresh Basil 1 Teaspoon Sugar 1/2 Teaspoon Salt 1/4 Teaspoon Each Dill Weed And -Pepper Instructions In a large saucepan, heat the oil. Over medium-low heat, saute' the onion and garlic until tender. Do not brown. Stir in the flour and cook 1 minute. Add the remaining ingredients. Stir until well blended. Bring to a boil, reduce the heat, and simmer, uncovered, 20 minutes. Pour in batches into a blender or food processor and puree until smooth. Ladle into bowls and serve. Creamed Tomato Soup Ingredients (8 servings) 3 tb Butter (to saute with) 2 tb Safflower oil 2 Large onions, chopped 1/2 ts Thyme, crushed 1 ts Basil 1 ds Salt & pepper 10 Medium ripe tomatoes, Coarsely chopped 5 tb Tomato paste 1/3 c Flour 6 c Chicken broth 1 1/2 ts Sugar 1 c Cream 1 c Milk 2 tb Butter Instructions Combine butter and oil in soup pot; add onions; saute over low heat, sprinkling with thyme, basil, salt and pepper; stir occassionally. When onions are tender, stir in tomatoes and tomato paste; simmer about 18 minutes. Blend flour with equal amount of chicken broth; add to tomato mixture and mix well. Slowly add remaining chicken broth, stirring well. Simmer covered, over low heat, for about 30 minutes. Stir occasionally to prevent soup from sticking to bottom of pan. Put soup through blender in small batches. Reheat puree and stir in sugar, cream and milk. Simmer a few minutes; add remaining butter just before serving.
Creamy Tomato Soup Seasoning Mix: 1 tb sugar 2 tsp paprika (I use Spanish Smoked Hot, thespicehouse.com) 1 tsp dried sweet basil (or a little more, or fresh added at end) 3/4 tsp white pepper (or less if using ground chiles) 3/4 tsp garlic powder (for this and onion powder, buy the best) 1 (you decide) measure of a mild to medium ground Chile (Guajillo, Chimayo) 1 (you decide) measure of medium to hot ground Chile (Jalapeno, Habanero) 1/2 tsp onion powder 1/2 tsp fresh black pepper 1/2 tsp ground nutmeg 1/2 tsp ground cumin Sea Salt Rest of the Ingredients: 1 cup heavy cream (low fatters like me, use skim deluxe) 4 tbs unsalted butter (I use 4 tbs. olive oil) 1 1/2 cups or more chopped onion 1/2 cup chopped celery (note: combine fine and coarse chop) 11 cups peeled, chopped very ripe tomatoes (about 16) (canned diced work well, but lack the fresh kick, 4 lg. cans) (substitute roasted chiles for tomatoes or split ingredients) 1 1/2 cups chicken stock (homemade, regular, or defatted) 1/4 chopped fresh parsley Combine seasoning mix thoroughly in a bowl Bring cream (milk) to boiling point, set aside Melt butter (or use olive oil) in a large (3 qt or larger) pot NB: do not use cast iron Add onions and celery over high heat (8-10 mins) Stir in 2 tablespoons (tbs) of seasoning mix (cook 2 mins) Stir in tomatoes and remaining seasoning mix Bring to rolling boil Stir well and cook hard for 3 mins Add chicken stock (broth) Cover, Reduce heat to low, simmer 10 min Uncover, heat to high, stir 10 more mins Pour a few cups (or all) into a food processor a few cups at a time, but leave it coarse (I puree 2 cups only) Pour chunky or smooth soup into large bowl, add cream (milk) Serve immediately with crusty bread or grilled cheese.
I use campbells tomato soup too and a sure way to get it really creamy would be to mix it with 3/4 fresh milk and 1/4 water....DELICIOUS! You can even throw in some dice tomatos to make it chunky...
Use milk instead of water.
go to allrecipes.com or cooks.com or campbellssoup.com!