Best 3 Barefoot Contessa Cream Of Fresh Tomato Soup Recipes

Indulge your taste buds in the delightful flavors of Ina Garten's "Barefoot Contessa Cream of Fresh Tomato Soup." This luscious soup captures the essence of summer tomatoes, transforming them into a velvety smooth and vibrant creation. Whether you're looking for a comforting meal on a chilly evening or a refreshing lunch option, this culinary masterpiece will transport you to a world of pure culinary bliss. Let's embark on a culinary journey to unravel the secrets behind this exceptional soup and discover the techniques to recreate it in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED TOMATO BASIL SOUP

Roasted Tomato Basil Soup image

Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories appetizer

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Steps:

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

BAREFOOT CONTESSA CREAM OF FRESH TOMATO SOUP

Barefoot Contessa Cream of Fresh Tomato Soup image

This is VERY delicious, wonderful comfort food on an early Fall day! I don't have a food mill, so used an immersion blender and then a colander for straining. I suppose a blender or food processor would work as well, using a colander for straining. This freezes well,(without adding the cream), thawed it out, heated, then added the cream. This is adapted from Barefoot Contessa, Back To Basics, I love Ina Garten! Hope you enjoy.

Provided by Scoutie

Categories Vegetable

Time 1h20m

Yield 5-6 serving(s)

Number Of Ingredients 13

Ingredients

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

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.

Tips:

For the best flavor, use ripe, in-season tomatoes. If you can't find ripe tomatoes, you can use canned tomatoes instead.
If you don't have a blender, you can use a food processor or an immersion blender to puree the tomatoes.
To make the soup creamier, you can add a little bit of heavy cream or milk.
You can also add other ingredients to the soup, such as diced vegetables, cooked chicken or shrimp, or herbs.
Serve the soup hot with a garnish of fresh basil or parsley.

Conclusion:

Cream of Fresh Tomato Soup is a delicious and easy-to-make soup that is perfect for a summer lunch or dinner. It is also a great way to use up fresh tomatoes from your garden. With a few simple ingredients and a little bit of time, you can have a delicious and healthy soup that the whole family will enjoy.

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