Best 12 Cream Of Tomato And Horseradish Soup Recipes

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Elevate your culinary repertoire with our comprehensive guide to preparing a delectable cream of tomato and horseradish soup, a tantalizing symphony of flavors that strikes a harmonious balance between tangy and creamy notes. This velvety smooth soup, infused with the vibrant crimson of tomatoes and the piquant sharpness of horseradish, promises to warm your heart and tantalize your taste buds. Whether you're a seasoned chef or a budding enthusiast, our article will empower you with the knowledge and techniques to craft this culinary masterpiece in the comfort of your own kitchen.

Let's cook with our recipes!

CREAM, TOMATO AND HORSERADISH SOUP



Cream, tomato and horseradish soup image

Try this version of a homemade cream of tomato soup. This easy recipe is made with horseradish - you'll never buy a can of tomato soup again...

Provided by delicious. magazine

Categories     Tomato recipes

Time 30m

Yield Serves 6

Number Of Ingredients 9

50g butter
2 onions, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
2 x 400g cans chopped tomatoes
Pinch of sugar
750ml vegetable stock
1 tsp creamed horseradish
125ml whipping cream

Steps:

  • Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened. Add the garlic and cook for a further few minutes. Add the tomatoes with the sugar, stock and a good pinch of salt and ground black pepper. Bring to the boil and cook for 15 minutes then liquidize.
  • Stir in the horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.

Nutrition Facts :

CREAM OF TOMATO AND HORSERADISH SOUP



Cream of Tomato and Horseradish Soup image

This is based on good old-fashioned cream of tomato soup but it tastes a lot better than the canned variety. Make it the day before, then reheat when you want to serve.

Provided by English_Rose

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 ounces butter
2 onions, finely chopped
2 celery ribs, finely chopped
2 garlic cloves, finely chopped
2 (14 ounce) cans chopped tomatoes
1 pinch sugar
3 1/4 cups vegetable broth
1 teaspoon creamed horseradish
1/2 cup whipping cream
salt and pepper

Steps:

  • Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened.
  • Add the garlic and cook for a further few minutes. Add the tomatoes with the sugar, broth and a good pinch of salt and ground black pepper. Bring to the boil and cook for 15 minutes then liquidize.
  • Stir in the horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.

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

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.

CREAM, TOMATO, AND HORSERADISH SOUP



CREAM, TOMATO, AND HORSERADISH SOUP image

Categories     Soup/Stew     Tomato     Side     Picnic     Vegetarian     Quick & Easy     Low Sodium

Yield 6 servings

Number Of Ingredients 9

4 Tablespoons butter
1 onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, minced
2 cans (14 1/2 oz) whole peeled tomatoes, chopped
pinch of sugar
2 cans (14 1/2 oz) vegetable stock
1 Teaspoon creamed horseradish
1/2 Cup whipping cream

Steps:

  • Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened and golden. Add the garlic and cook for a few more minutes. Add the tomatoes with the sugar, stock and good pinch of salt and ground black pepper. Bring to a boil and cook for 15 minutes then blend in the blender (or a food processor if yours can handle a lot of liquid, mine can't). Return to saucepan, stir in horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.

GREEN BEAN CASSEROLE



Green Bean Casserole image

Provided by Irma S. Rombauer

Categories     Brunch     Side     Christmas     Dinner     Casserole/Gratin     Green Bean     Christmas Eve

Yield Makes 6 servings

Number Of Ingredients 19

Green Bean Casserole I:
1 pound green beans
One 10 3/4-ounce can condensed cream of tomato soup
3 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon paprika
Au Gratin:
Dry bread crumbs
(Paprika-about 1/2 teaspoon per cup)
Dots of butter
Grated Cheddar, Romano, or Parmesan
Green Bean Casserole II:
1 pound green beans
Butter for greasing baking dish
3/4 cup milk
One 10 3/4-ounce can condensed cream of mushroom soup
2/3 cup canned French-fried onion rings, plus additional 1/2 cup
Salt and black pepper to taste

Steps:

  • Green Bean Casserole I:
  • Preheat the oven to 350°F. Wash and trim the stem ends from green beans. Place in a greased 8 x 8 x 2-inch baking dish.
  • In a medium bowl, mix cream of tomato soup, horseradish, Worcestershire sauce, salt, and paprika. Pour over beans and bake, covered, about 1 hour
  • Top with au gratin ingredients, below. Heat in broiler until the cheese is melted.
  • Au Gratin:
  • Completely cover the food with bread crumbs paprika, butter and cheese.
  • Place the dish in a preheated 350°F oven or under the broiler 5 inches below the source of heat, and broil until a glazed golden crust is created.
  • Green Bean Casserole II:
  • Preheat the oven to 350°F. Wash and trim the stem ends from green beans. Place in a buttered baking dish.
  • Mix milk, cream of mushroom soup, 2/3 cup canned French-fried onion rings, and salt and black pepper to taste
  • Pour over beans and bake, uncovered, about 30 minutes.
  • Sprinkle with 1/2 cup canned French-fried onion rings.
  • Bake until browned, 5 to 10 minutes.

SLOW COOKER CREAMY TOMATO SOUP



Slow Cooker Creamy Tomato Soup image

This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. It makes for a great go-to on a cold winter day.

Provided by faithloren

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 3h30m

Yield 8

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 onions, sliced
2 cloves garlic cloves, smashed and peeled, or more to taste
2 (28 ounce) cans Italian-style plum tomatoes, drained
4 cups vegetable broth
1 (28 ounce) jar tomato sauce
6 sprigs flat-leaf parsley
1 teaspoon salt
1 teaspoon white sugar
2 cups half-and-half

Steps:

  • Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
  • Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
  • Puree the soup using an immersion blender.
  • Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 25.6 g, Cholesterol 22.4 mg, Fat 9.6 g, Fiber 5.5 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 1353.4 mg, Sugar 13.3 g

CREAMY TOMATO SOUP



Creamy Tomato Soup image

This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School." It's simply delicious and full of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

2 tablespoons unsalted butter
1 onion, coarsely chopped
1 to 2 cloves garlic (optional)
2 (14-ounce) cans whole peeled tomatoes
Coarse salt and freshly ground pepper
1 1/2 cups Basic Chicken Stock, or water
1/2 cup heavy cream (optional)

Steps:

  • Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
  • Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
  • Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
  • Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.

HORSERADISH SOUP



Horseradish Soup image

Make and share this Horseradish Soup recipe from Food.com.

Provided by acid.

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons butter or 2 tablespoons vegetable oil
1/4 cup fresh breadcrumb
3 tablespoons shallots (chopped)
1 quart chicken broth or 1 quart vegetable broth
2 cups russet potatoes (peeled and cubed)
1 cup fresh horseradish, grated or 1 cup prepared horseradish
1 lb Polish sausage (cubed)
1/4 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
4 slices pumpernickel bread (crusts removed and cubed)
2 tablespoons olive oil
2 teaspoons paprika

Steps:

  • For croutons: heat oven to 325°F.
  • Put bread on a baking sheet and and bake in oven for 10 minutes turning once.
  • Meanwhile, in a small sauce pan over low heat combine the oil and paprika.
  • Simmer for 5 minutes to blend flavors.
  • Combine the oil mixture and bread in a bowl and toss to coat.
  • Place bread back on baking sheet and bake for another 10 minutes or until crisp.
  • For soup: heat butter in a heavy saucepan or stockpot until melted.
  • Add shallots and bread crumbs.
  • Cook shallots until softened about 1 minute, don't brown the bread crumbs.
  • Add broth, potatoes and horseradish and bring to a boil.
  • Reduce heat, cover and simmer for 45 minutes or until the potatoes and horseradish are tender.
  • Place soup in blender or food processor and process till smooth.
  • Return soup to stockpot and season with salt and pepper.
  • In a heavy skillet over medium high heat, brown the sausage, about 5 minutes and then add to soup.
  • Return soup to a simmer and ladle into bowls garnishing with the croutons.

Nutrition Facts : Calories 701.4, Fat 48.1, SaturatedFat 16.9, Cholesterol 94.7, Sodium 2223.5, Carbohydrate 40.1, Fiber 5.3, Sugar 2, Protein 27

CREAM OF TOMATO SOUP



Cream of Tomato Soup image

Old fashioned easy to make creamy tomato soup that will warm your heart.

Provided by Julie Parton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 6

2 tablespoons butter
1 onion, chopped
2 tablespoons all-purpose flour
1 quart tomato juice
salt to taste
2 cups milk

Steps:

  • In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 494.4 mg, Sugar 10.3 g

TOMATO AND HORSERADISH SAUCE



Tomato and Horseradish Sauce image

Provided by Pierre Franey

Categories     easy, condiments, sauces and gravies

Time 10m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon butter
1/2 cup finely chopped onion
1/2 teaspoon finely minced garlic
1 tablespoon red-wine vinegar
3 cups red, ripe tomatoes cut into 1/2-inch cubes, about 3 cups
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons freshly grated or bottled horseradish

Steps:

  • Heat the oil and butter in a saucepan and add the onion and garlic. Cook, stirring, until the onion is wilted but not browned.
  • Add the vinegar and stir. Add the tomatoes, salt and pepper. Bring to a boil and simmer about 5 minutes. If freshly grated horseradish is used, add it. If bottled horseradish is used, press it in a fine sieve and discard the liquid. Add the horseradish to the sauce and stir.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 350 milligrams, Sugar 4 grams, TransFat 0 grams

CREAM OF FRESH TOMATO SOUP



Cream of Fresh Tomato Soup image

Number Of Ingredients 0

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 318

FRESH CREAM OF TOMATO SOUP



Fresh Cream of Tomato Soup image

This is one of the best recipes I have because it can be put together in no time. When tomato season is here, you'll find me making this pretty and pleasing soup often.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 12

1 cup chopped onion
1/4 cup butter, cubed
3 pounds fresh tomatoes, peeled, seeded and chopped
2 tablespoons tomato paste
1 tablespoon sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup all-purpose flour
4 cups chicken broth, divided
1 cup heavy whipping cream

Steps:

  • In a large saucepan over medium heat, saute onion in butter until tender. Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes, stirring occasionally. Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with remaining broth. , Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from the heat. Stir in cream; serve immediately.

Nutrition Facts : Calories 305 calories, Fat 23g fat (14g saturated fat), Cholesterol 75mg cholesterol, Sodium 1131mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 5g protein.

Tips:

  • Use fresh, ripe tomatoes. This will give your soup the best flavor.
  • Roast the tomatoes before adding them to the soup. This will caramelize the sugars in the tomatoes and give the soup a richer flavor.
  • Don't be afraid to use a variety of spices in your soup. Cumin, chili powder, and paprika are all great additions.
  • Add a little bit of cream or milk to the soup at the end of cooking. This will help to smooth out the flavors and make the soup more creamy.
  • Serve the soup with a dollop of sour cream or yogurt and a sprinkle of fresh herbs. This will add a touch of brightness and acidity to the soup.

Conclusion:

Cream of tomato and horseradish soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover tomatoes. With its creamy texture, tangy flavor, and roasted tomato garnish, this soup is sure to be a hit with your family and friends. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!

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