Tomato Soup Rocks
blueheron
8 years ago
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plllog
8 years agolizbeth-gardener
8 years agoRelated Discussions
Katie's roasted tomato soup and canning paranoia question
Comments (21)the long processing time and the low viscosity of soups allows a lot of wiggle room. Agree. As Annie explained above it is the long pressure canning time that makes it safe. So 2 cups or 3 cups only affects the density, the consistency of the soup as it goes into the jars and the long processing time allows for different consistencies. "the timing is for the chicken broth. 2 cups or 3 cups, it's still just chicken broth and the time required to can it doesn't increase whether you are canning 2 cups or 20 cups." Depending on the amount of vegetables I roast, I often use even more broth since I want it to have a ready-to-eat consistency when opened. I don't want to have to dilute it even more after opening. Dave...See MoreBest tomato for making tomato soup?
Comments (10)I made a very delicious tomato vegetable soup this past weekend with some Amish Paste that I canned last summer. I also make a lot of soups and sauces with Opalka. I've also grown Super Marzano one year. The flavor was good, but not better than Opalka or Amish. I would heartily recommend those three, But to my palate, Opalka is my #1, with Amish in second and Marzano in third This year I'm not even bothering with other tomatoes other than paste types. The flavor, firm flesh and easy processing make them and excellent all around tomato. Fresh eating and roasting expecially are good. Here is a link that might be useful: Check out my tumblr for a post about the soup...See Moretomato soup/adding milk?
Comments (12)I make a creamy tomato bisque and simmer it with cream or milk and have never had a problem with it curdling. I also don't like to use the stick blender because I don't want a smooth texture. Home Cookin Chapter: Recipes From Thibeault's Table Creamy Tomato Bisque ==================== 1/4 cup of butter 1 chopped shallot 2 stalks of celery chopped 3 to 4 tablespoons flour 1 to 2 cloves of garlic, cracked Fresh chopped or canned tomatoes coarsely chopped Chicken broth Cream or milk Bay leaf Salt and pepper Optional: Dill, chives or Basil . Melt butter over medium heat. Add chopped shallots and celery and saute for a few minutes to slightly soften. Add the flour and cook stirring for a couple of minutes. Add chicken broth, cream (or milk), the tomatoes, garlic cloves, bay leaf, season with salt and pepper and simmer on low heat for 30 minutes or so. Adjust seasoning to suit your own taste by adding fresh dill, chives or fresh basil....See MoreLOOKING for: Tomato Soup like Vons/Safeway's Tuscan Tomato Bisqu
Comments (5)Here is the Taste of Home recipe: Ingredients 2 cups water 4 chicken bouillon cubes 1 can (14-1/2 ounces) diced tomatoes 1/2 cup chopped celery 2 tablespoons chopped onion 2 medium fresh tomatoes, peeled and diced 1/4 cup butter, cubed 3 tablespoons all-purpose flour 2 cups half-and-half cream 1/3 to 1/2 cup sherry, optional Directions In a large saucepan, bring first five ingredients to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Cool. Puree mixture in a food processor or blender; set aside. In the same saucepan, saute fresh tomatoes in butter for 5 minutes. Stir in flour to make a smooth paste. Gradually add cream and stir over low heat until thickened. Stir in pureed mixture and sherry if desired. Yield: about 8 servings (2 quarts). Nutritional Facts 1 serving (1 cup) equals 169 calories, 12 g fat (8 g saturated fat), 46 mg cholesterol, 721 mg sodium, 9 g carbohydrate, 1 g fiber, 4 g protein....See Moreannie1992
8 years agoIslay Corbel
8 years agolizbeth-gardener
8 years agolast modified: 8 years agopkramer60
8 years agoblueheron
8 years agoLars/J. Robert Scott
8 years agolast modified: 8 years agoannie1992
8 years agoblueheron
8 years agolindac92
8 years agoblueheron
8 years agolizbeth-gardener
8 years agoIslay Corbel
8 years agodandyrandylou
8 years agoplllog
8 years agolizbeth-gardener
8 years ago
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