A quick recipe for cream of tomato soup?

Does anyone have a quick %26amp; tasty recipe for cream of tomato soup??I would like to try making my own , so no jokes about opening a tin of Heinz !!!A quick recipe for cream of tomato soup?
Well my kids love this recipe I got from a friend. You will need:





5 tablespoons butter


1/2 cup chopped onion


4 tablespoons flour


4 cups milk


1/2 bay leaf


1 1/2 teaspoons sugar


1 1/2 teaspoons salt


1/2 teaspoon baking soda


3 cups tomatoes, chopped (fresh or canned)





Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring, until the onion is softened but not browned. Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer. Taste and correct seasonings. Reheat before serving.





Goodluck!!A quick recipe for cream of tomato soup?
Bottle of tomato ketchup, can of evaporated milk, 1/2 bottle Cinzano, heat, stir, add seasoning.
Cream of tomato soup





Serves 4











Preparation time less than 30 mins





Cooking time 10 to 30 mins




















It is imperative that you get the best-quality, ripest tomatoes possible. Don't bother making this if all you can buy is pale, unripe, out-of-season tomatoes.


Ingredients


2kg/4lb 8oz vine tomatoes


100g/3陆oz unsalted butter


extra virgin olive oil


陆 onion, finely chopped


4 cloves garlic, finely chopped


2 tsp tomato ketchup


1 stick of celery, cut in large pieces


bunch of fresh thyme


500ml/17fl oz whole milk (you may not need this)


225ml/8fl oz double cream


salt and freshly ground black pepper











Method


1. Cut the tomatoes in half and scoop out the seeds. Put the pulp into a sieve set over a bowl to collect the juices. Chop the flesh.


2. Heat half the butter and a little olive oil in a casserole and, on a medium heat, sweat the onion and garlic for 5 minutes. Add the tomatoes and their juices, ketchup, celery and thyme, bring to the boil, and simmer until reduced by two thirds.


3. Remove the pieces of celery and the thyme and pass the contents of the pan twice through a fine-meshed sieve, rubbing it through with the back of a spoon into a bowl. It is important that you force nearly all of the pulp through, otherwise you will lose a lot of the flavour and will be left with a bowl of insipid liquid.


4. Measure the liquid; you should be left with approximately 500ml/17fl oz. If, for some reason, you have less than this, top it up to 500ml/17fl oz with half water and half milk. If you have more than required, return it to the casserole and reduce as necessary.


5. To serve the soup, simmer gently with the cream for 4-5 minutes, then whisk in the remaining butter and thin down with a little more milk if necessary. Season with salt and freshly ground black pepper.
Tinned Plum toms, stock, seasoning and cream to finish, easy and yum!
CAMBELS, with milk..It's tasty too...
EASY-CHEESE TOMATO CREAMMMMMMMM!!!!!!!!!





onion,


garlic


parsley


salt


1 cup cooked or canned tomatoes


1 cream cheese


1 can evaporated milk or half and half


2 cups chicken or vegetables broth (or water or milk) broiling.


1 spoon butter


Mel the butter and add onion, garlic and parsley. Blend tomatoes, cream cheese and milk or h%26amp;h and add to the onion mixture add the hot water and salt.Bring it to boil always stirring and thats all!!!!!! Add more liquid if necesary.
FRESH CREAM OF TOMATO SOUP





12 ripe pureed tomatoes


1 c. chicken broth


1 c. diced or minced celery


1/2 minced onion


3 tbsp. cornstarch


3 tbsp. melted butter


2 tbsp. brown sugar


Salt and pepper to taste


1 beaten egg (optional)


Light cream to taste (optional)





Simmer tomatoes, chicken broth, celery, and onion for 30 minutes. Mix cornstarch and melted butter together. Add thickening to soup over medium heat. Add brown sugar, salt and pepper to taste. Ready to enjoy, or freeze, if desired. Options for serving include: beaten egg, light cream.


I puree many recipes worth at a time and then freeze in quantities for 1 recipe. Usually I use canned chicken broth or dry bouillon. I also use frozen minced onions and I freeze celery ahead.
scoob has the right idea. i make mine like my red sauce with a good thick texture and add cream. don't forget to blitz to desired texture.
Here is a good recipe





http://allrecipes.com/Recipe/Cream-of-Fr鈥?/a>
get a tin of chopped tomatoes and whizz em up add double cream as u r wizzin the tomatoes add as much as u like however creamy u like it and add fresh basil and parsly not a lot though and a bit of black pepper and 3 tablespoons of tomato puree n 1 teaspoon of tomatoe ketchup.
1 can whole peeled tomatoes


1 finely chopped onion, as desired


2 cloves garlic, as desired


1 teaspoon of each-basil, thyme, sage, oregano-fresh is best, but if you don麓t have then use dried spices


A tablespoon finely chopped ginger if available


Teaspoon each salt and pepper


1 tablespoon vegetable or chicken bullion


1 tablespoon extra virgin olive oil


1 cup water


Sour creme is added LATER!





Mix all in blender and heat on stove. Let simmer for 10 minutes, and make horn noodles to add after simmering is through-here are the big noodles, but this recipe tastes best with small noodles.


http://images.google.com/imgres?imgurl=h鈥?/a>





Drain noodles and put in soup. Serve immediately adding sour creme for texture and taste.





ENJOY!
one tin of Campbell cream of tomato soup.


water.


add extra cream if desired.......yum