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Results 31 - 40 of 65 for fresh tomato soup
Cook tomatoes and onions in butter until soft; puree them through a sieve into another saucepan and add the boiling water. Season with ...
In 3 quart saucepan over medium heat; cook onion in butter until tender (about 10 minutes). Stir in flour until blended, gradually stir in ...
Peel and cut 6 medium tomatoes in pieces; boil in 1 quart water. When they are tender, add 1/2 teaspoon baking soda, 1 pint rich milk, and ...
Heat butter and oil in ... herbs, onion and tomato paste. Simmer 10 minutes. Mix ... tomatoes. A medium tomato measures 2 inches by 2 1/2 inches.
Heat butter in a large saucepan and cook onion until tender. Blend in flour. Gradually stir in water. Stir in remaining ingredients. Bring ...
Wrap whole cloves in cheese cloth and put in large kettle with sliced tomatoes, onions, sugar, salt and pepper. Simmer 45 minutes stirring ...
Peel and quarter tomatoes and ... saucepan and add tomato mixture and juice. Cook, stirring constantly until soup comes to a boil. Simmer 5 minutes and top with croutons.
Put the peeled and chopped ... boils. Add the tomato mixture gradually to the thickened ... gradually add beaten egg yolks alternately with butter.
Bring to boil. Simmer 2 hours and strain. Blend: Add gradually 1 cup hot liquid. Stir to blend, add balance. Serve with sour cream and fresh basil.
Melt butter in a large ... Spoon 1/3 of tomato mixture into container of electric ... remaining mixture. Garnish with lemon slices. Yield: 6 cups.
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