Clear Tomato Soup


This recipe is so simple, but so yummy. It is very satisfying on a cold night, and comes in handy when you want to make something quick and flavorful. This is my own recipe which I developed because when I was making my "Intoxicating, Sinful, Just plain delicious MARINARA SAUCE" recipe, I always had tons of leftover tomato juice that I didn't want to keep wasting. I decided to make soup and ended up getting a "free meal" so to speak. So, this meal is three things: economical, efficient, and comforting to eat.

Recipe From

Provided by alice Dave

Time 20m

Yield 8 cups, 4-6 serving(s)

Categories Clear Soup


  • Put all the ingredients in a saucepan and cook on medium heat.
  • Let it cook to thicken up a little and for the flavors to mature.
  • Serve with cheesebread or Croutons.
  • I make my cheesebread by taking a slice of white bread with a little mayo, and a thin slice of mozarella or cheddar cheese put under the broiler.
  • I make my croutons by cutting day old white bread into squares, sticking it on a cooking sheet at 350 degrees until hard. Then put into a bowl with melted butter and dry basil and oregano. Voila!

Clear Tomato Soup image

Number Of Ingredients: 5


  • 8 cups tomato juice, strained (please refer to my "Intoxicating, Sinful, Just plain delicious MARINARA SAUCE" recipe if you need to)
  • 1 tablespoon butter
  • 1 teaspoon garlic powder (I'm not sure on this measurement. I think it is right, but might be a little more or a little less.)
  • 1 teaspoon black pepper
  • salt


Recipe From

Provided by Food Network

Yield 6 servings

Categories dessert


  • In a blender, combine the flour, milk, water, egg, egg white, and salt and blend until smooth. Pour into a measuring cup with a lip and stir in the herbs. Cover and leave to rest for 10 minutes. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons of the clarified butter. Pour about 1/4 cup of the crepe batter into the pan and tilt it in all directions so that it forms a thin coating, then quickly pour out any excess. Cook until the bottom of the crepe is lightly browned, lifting up the edges to check, then flip over and cook for 15 to 20 seconds more. Remove from the pan, add little more butter, and make the next crepe the same way. Continue until you have used all the batter. Pile the crepes up, roll them into a tube, and thinly slice them crosswise into a julienne. Set aside until ready to serve.
  • In a food processor fitted with the metal blade, puree the tomatoes for 3 to 4 minutes, pulsing on and off and scraping down the sides of the bowl as necessary untilt he puree is very smooth and watery. Pour the puree into a large saucepan, add the egg whites and the salt and whisk together. Slowly bring the liquid to a boil over medium-high heat, whisking constantly so that the liquid doesn't stick to the bottom of the pot. When the liquid comes to a boil, reduce the heat to very low, so that it just barely simmers, and allow to cook completely undisturbed for 5 minutes.
  • Line a sieve with a double-thickness of slightly dampened cheesecloth. Without disturbing the crust of egg white which has formed, slowly pour the soup through the sieve into a clean pan (all the skin and impurities will be left behind, with the egg whites, in the sieve). Drain in the sieve for 15 minutes, then gently reheat just before serving.
  • Add pepper to taste and serve in warmed bowls, each one garnished with a little jumbe of the slivered herb crepes.

Clear Tomato Soup with Herb Crepes image

Number Of Ingredients: 14


  • 1/2 cup instant-blending flour
  • 1/3 cup milk
  • 1/3 cup cold water
  • 1 large egg
  • 1 large egg white
  • Pinch of salt
  • 1 tablespoon finely chopped chives
  • 2 teaspoons finely chopped parsley
  • 2 teaspoons finely chopped fresh tarragon
  • 3 tablespoons clarified butter
  • 6 pounds vine-ripened plum tomatoes, quartered
  • 7 egg whites, lightly beaten
  • 1 teaspoon Salt
  • Freshly ground white pepper


Amaze your friends! The ingredients are chopped up in a blender, then allowed to drip. The result is a perfectly clear (not red) tomato soup! This recipe comes from

Recipe From

Provided by threeovens

Time 12h

Yield 4-6 serving(s)

Categories Clear Soup


  • Chop the tomatoes (large dice) and rough chop the basil; place all the ingredients into a blender, in batches, and process only a few seconds so that you get a coarse chop, not a pulp.
  • Taste and adjust seasonings.
  • Place all the ingredients into a cheesecloth bag that you fashion, and suspend over a bowl for 6 hours or overnight; discard the first few red drops, then the liquid will be clear. Do not squeeze the bag or you will color the liquid.
  • Spoon into individual serving bowls and garnish as desired.

Clear Tomato-Basil Soup image

Number Of Ingredients: 4


  • 6 lbs tomatoes
  • 1 bunch fresh basil leaf
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon salt


Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist

Recipe From

Provided by Taste of Home

Time 50m

Yield 16 servings (4 quarts).

Categories Lunch


  • In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

The Best Ever Tomato Soup image

Number Of Ingredients: 15


  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 3 large carrots, peeled and chopped
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons dried basil
  • 3 cans (28 ounces each) whole peeled tomatoes, undrained
  • 1 container (32 ounces) chicken stock
  • 2 tablespoons tomato paste
  • 3 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup heavy whipping cream, optional
  • Fresh basil leaves, thinly sliced, optional


This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.

Recipe From

Provided by barbara

Time 30m

Yield 6

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


  • Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
  • Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

Simple Tomato Soup image

Number Of Ingredients: 12


  • 1 tablespoon unsalted butter or margarine
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 2 large garlic cloves, peeled and crushed
  • 2 (28 ounce) cans whole peeled tomatoes
  • 1 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt, plus more to taste
  • freshly ground black pepper to taste
  • 1 pinch red pepper flakes
  • ¼ teaspoon celery seed
  • ¼ teaspoon dried oregano

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