From Newsgroup: rec.food.cooking



Classic Tomato Soup

Servings: 10*
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes

Ingredients For the Soup:

4 tablespoons extra-virgin olive oil**
5 tablespoons unsalted butter, divided**
3 medium yellow onions, chopped (about 3½ cups)
3 large garlic cloves, minced
¼ cup all-purpose flour
6 cups chicken broth
2 (28-ounce) cans whole peeled tomatoes
2 tablespoons sugar
½ teaspoon dried thyme
Salt
Freshly ground black pepper
For Serving (Optional)
Fresh chopped basil
Croutons
Freshly grated Parmigiano-Reggiano

Instructions:

In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of the butter over medium-low heat. When the butter is melted, add the onions and cook over medium heat, stirring occasionally, until soft and translucent. Do not
brown; reduce heat if necessary. Add the garlic and cook for a few minutes more,
stirring to be sure garlic does not burn. Add the flour and continue cooking and
stirring for 1 to 2 minutes more.

Add the chicken broth, tomatoes, sugar, thyme, 1¼ teaspoons salt and ½ teaspoon
pepper. Bring to a simmer over medium-high heat while stirring to make sure that
the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 40 minutes.

Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively,
let the soup cool slightly and purée in batches in a blender. Be sure to crack the
lid or remove the center cap to allow steam to escape.) Taste and adjust seasonings
with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup
into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired.

Make-Ahead/Freezer-Friendly Instructions: The soup can be stored in an airtight container
in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Defrost
the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium
heat until hot.

*This recipe can easily be cut in half as written is too much for me to consume over several days.

**I also use a neutral oil and use salted butter.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2026-01-25, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:

I find the flour and the sugar unnecessary.

Classic Tomato Soup

Servings: 10*
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes

Ingredients For the Soup:

4 tablespoons extra-virgin olive oil**
5 tablespoons unsalted butter, divided**
3 medium yellow onions, chopped (about 3½ cups)
3 large garlic cloves, minced
¼ cup all-purpose flour
6 cups chicken broth
2 (28-ounce) cans whole peeled tomatoes
2 tablespoons sugar
½ teaspoon dried thyme
Salt
Freshly ground black pepper
For Serving (Optional)
Fresh chopped basil
Croutons
Freshly grated Parmigiano-Reggiano

Instructions:

In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of
the butter over medium-low heat. When the butter is melted, add the onions and
cook over medium heat, stirring occasionally, until soft and translucent. Do not
brown; reduce heat if necessary. Add the garlic and cook for a few minutes more,
stirring to be sure garlic does not burn. Add the flour and continue cooking and
stirring for 1 to 2 minutes more.

Add the chicken broth, tomatoes, sugar, thyme, 1¼ teaspoons salt and ½ teaspoon
pepper. Bring to a simmer over medium-high heat while stirring to make sure that
the flour is not sticking to the bottom or sides of the pan. Reduce the heat to
low, cover the pan, and simmer for about 40 minutes.

Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively,
let the soup cool slightly and purée in batches in a blender. Be sure to crack the
lid or remove the center cap to allow steam to escape.) Taste and adjust seasonings
with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup
into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired.

Make-Ahead/Freezer-Friendly Instructions: The soup can be stored in an airtight container
in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Defrost
the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium
heat until hot.

*This recipe can easily be cut in half as written is too much for me to consume
over several days.

**I also use a neutral oil and use salted butter.

~

--
Cindy Hamilton
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Cindy Hamilton <chamilton5280@invalid.com> posted:

On 2026-01-25, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:

I find the flour and the sugar unnecessary.

Classic Tomato Soup

Ingredients For the Soup:

¼ cup all-purpose flour
2 tablespoons sugar

I'm guessing the sugar is added to tone down the possible acidity of the tomatoes and the flour is to add a smidge of thickening.

Neither one is noticeable in the resulting soup, so I just follow it as written. As with any recipe, either one or both can be omitted. It
definitely knocks canned Campbell's soup out of the running. If I remember correctly, my neighbor told me the Amy's brand of tomato soup is quite good without being sweet.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 1/25/2026 1:53 PM, ItsJoanNotJoAnn@webtv.net wrote:

Classic Tomato Soup

Servings: 10*
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes

Ingredients For the Soup:

4 tablespoons extra-virgin olive oil**
5 tablespoons unsalted butter, divided**
3 medium yellow onions, chopped (about 3½ cups)
3 large garlic cloves, minced
¼ cup all-purpose flour
6 cups chicken broth
2 (28-ounce) cans whole peeled tomatoes
2 tablespoons sugar
½ teaspoon dried thyme
Salt
Freshly ground black pepper
For Serving (Optional)
Fresh chopped basil
Croutons
Freshly grated Parmigiano-Reggiano

Instructions:

In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of
the butter over medium-low heat. When the butter is melted, add the onions and
cook over medium heat, stirring occasionally, until soft and translucent. Do not
brown; reduce heat if necessary. Add the garlic and cook for a few minutes more,
stirring to be sure garlic does not burn. Add the flour and continue cooking and
stirring for 1 to 2 minutes more.

Add the chicken broth, tomatoes, sugar, thyme, 1¼ teaspoons salt and ½ teaspoon
pepper. Bring to a simmer over medium-high heat while stirring to make sure that
the flour is not sticking to the bottom or sides of the pan. Reduce the heat to
low, cover the pan, and simmer for about 40 minutes.

Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively,
let the soup cool slightly and purée in batches in a blender. Be sure to crack the
lid or remove the center cap to allow steam to escape.) Taste and adjust seasonings
with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup
into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired.

Make-Ahead/Freezer-Friendly Instructions: The soup can be stored in an airtight container
in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Defrost
the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium
heat until hot.

*This recipe can easily be cut in half as written is too much for me to consume
over several days.

**I also use a neutral oil and use salted butter.

~

Sounds good! I would caution add a caution after "Alternatively, let
the soup cool slightly and purée in batches in a blender. Be sure to
crack the lid or remove the center cap to allow steam to escape." - If
you remove the center cap on the blender lid, place a clean folded towel
over the top. Otherwise you might wind up with soup on the ceiling. :)

Jill
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


jmquown <j_mcquown@comcast.net> posted:

On 1/25/2026 1:53 PM, ItsJoanNotJoAnn@webtv.net wrote:

Classic Tomato Soup

Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively,
let the soup cool slightly and purée in batches in a blender. Be sure to crack the
lid or remove the center cap to allow steam to escape.) Taste and adjust seasonings
with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup
into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired.

Sounds good! I would caution add a caution after "Alternatively, let
the soup cool slightly and purée in batches in a blender. Be sure to
crack the lid or remove the center cap to allow steam to escape." - If
you remove the center cap on the blender lid, place a clean folded towel over the top. Otherwise you might wind up with soup on the ceiling. :)

Jill

This time I did use my blender, and it took a bit longer to blend than
when using the stick blender. And yeah, I did loosen the center cap
but did the blending in small batches so no burns or splatters. The
stick blender is easier to clean as well so I think it will be my go-to puréeing method from now on.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2026-01-27, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:

This time I did use my blender, and it took a bit longer to blend than
when using the stick blender. And yeah, I did loosen the center cap
but did the blending in small batches so no burns or splatters. The
stick blender is easier to clean as well so I think it will be my go-to puréeing method from now on.

My stick blender is the best electric kitchen tool that I ever bought.
No muss. No fuss. One simple thing to wash.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Leonard Blaisdell <leoblaisdell@sbcglobal.net> posted:

On 2026-01-27, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:

This time I did use my blender, and it took a bit longer to blend than when using the stick blender. And yeah, I did loosen the center cap
but did the blending in small batches so no burns or splatters. The
stick blender is easier to clean as well so I think it will be my go-to puréeing method from now on.

My stick blender is the best electric kitchen tool that I ever bought.
No muss. No fuss. One simple thing to wash.

I had slightly increased my recipe so it was pretty close to the top
of the 3 quart pan and I didn't want to risk any splashes. But I ordered
a tri-ply 5 quart pan from Walmart so it will be the stick blender from
now on if I increase my recipe again.

Checked Calphalon prices for comparable sized pans but this one left some
cash in my hand.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Thu, 29 Jan 2026 17:45:06 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:

Leonard Blaisdell <leoblaisdell@sbcglobal.net> posted:

On 2026-01-27, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:

This time I did use my blender, and it took a bit longer to blend
than when using the stick blender. And yeah, I did loosen the
center cap but did the blending in small batches so no burns or splatters. The stick blender is easier to clean as well so I
think it will be my go-to puréeing method from now on.

My stick blender is the best electric kitchen tool that I ever
bought. No muss. No fuss. One simple thing to wash.

I had slightly increased my recipe so it was pretty close to the top
of the 3 quart pan and I didn't want to risk any splashes. But I
ordered a tri-ply 5 quart pan from Walmart so it will be the stick
blender from now on if I increase my recipe again.

Checked Calphalon prices for comparable sized pans but this one left
some cash in my hand.

~

Might look at: https://www.amazon.com/stores/SENSARTE/page/25D28980-55B4-432F-96A3-1BC4BFF9C833
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Tal Yessen <flwp@in.valid> posted:

On Thu, 29 Jan 2026 17:45:06 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:

had slightly increased my recipe so it was pretty close to the top
of the 3 quart pan and I didn't want to risk any splashes. But I
ordered a tri-ply 5 quart pan from Walmart so it will be the stick
blender from now on if I increase my recipe again.

Checked Calphalon prices for comparable sized pans but this one left
some cash in my hand.

Might look at:

https://www.amazon.com/stores/SENSARTE/page/25D28980-55B4-432F-96A3-1BC4BFF9C833

Nah, I've already got the perfect pot for me and since my Calphalon
is also tri-ply I know how well it will perform. Tramontina is another
brand offering tri-ply cookware as well as the put-you-in-the-poorhouse All-Clad.

https://i.postimg.cc/rmjBkfjf/5-Quart-Pot-1.png https://i.postimg.cc/X7mT4GfQ/5-Quart-Pot-2.png

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Thu, 29 Jan 2026 20:23:36 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:

Tal Yessen <flwp@in.valid> posted:

On Thu, 29 Jan 2026 17:45:06 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:

had slightly increased my recipe so it was pretty close to the top
of the 3 quart pan and I didn't want to risk any splashes. But I
ordered a tri-ply 5 quart pan from Walmart so it will be the stick blender from now on if I increase my recipe again.

Checked Calphalon prices for comparable sized pans but this one
left some cash in my hand.

Might look at:

https://www.amazon.com/stores/SENSARTE/page/25D28980-55B4-432F-96A3-1BC4BFF9C833

Nah, I've already got the perfect pot for me and since my Calphalon
is also tri-ply I know how well it will perform. Tramontina is
another brand offering tri-ply cookware as well as the put-you-in-the-poorhouse All-Clad.

https://i.postimg.cc/rmjBkfjf/5-Quart-Pot-1.png https://i.postimg.cc/X7mT4GfQ/5-Quart-Pot-2.png

~

True, but Sensarte rates as high for half the money of even the
Calphalon!:

https://www.all-clad.com/d5-stainless-polished-5-ply-bonded-cookware-stockpot-with-lid-12-quart.html
$399.99

https://www.amazon.com/Tramontina-Stainless-Induction-Ready-Dishwasher-Safe-NSF-Certified/dp/B096MSSWV7?ref_=ast_sto_dp&th=1
$89.95

https://www.calphalon.com/cookware/cookware-by-material/stainless-steel-cookware/calphalon-stainless-steel-6-qt-stock-pot-with-lid/SAP_2214237.html
$79.99

https://www.amazon.com/stores/page/4093F4C7-79E0-4789-94D5-7C6CED9CAC80?ingress=0&visitId=a932b724-398c-4d6a-96ea-1738668bd5a8
$37.99Strike through - List Price:$54.99 (31% off)


I call that real value.

--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2026-01-29 1:23 p.m., ItsJoanNotJoAnn@webtv.net wrote:

Tal Yessen <flwp@in.valid> posted:

On Thu, 29 Jan 2026 17:45:06 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:

had slightly increased my recipe so it was pretty close to the top
of the 3 quart pan and I didn't want to risk any splashes. But I
ordered a tri-ply 5 quart pan from Walmart so it will be the stick
blender from now on if I increase my recipe again.

Checked Calphalon prices for comparable sized pans but this one left
some cash in my hand.

Might look at:

https://www.amazon.com/stores/SENSARTE/page/25D28980-55B4-432F-96A3-1BC4BFF9C833

Nah, I've already got the perfect pot for me and since my Calphalon
is also tri-ply I know how well it will perform. Tramontina is another
brand offering tri-ply cookware as well as the put-you-in-the-poorhouse All-Clad.

https://i.postimg.cc/rmjBkfjf/5-Quart-Pot-1.png https://i.postimg.cc/X7mT4GfQ/5-Quart-Pot-2.png

~

I have several pieces from this range: https://www.thetuscankitchen.com/collections/silga

Expensive but fantastic quality.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2026-01-29, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:

Tal Yessen <flwp@in.valid> posted:

On Thu, 29 Jan 2026 17:45:06 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:

had slightly increased my recipe so it was pretty close to the top
of the 3 quart pan and I didn't want to risk any splashes. But I
ordered a tri-ply 5 quart pan from Walmart so it will be the stick
blender from now on if I increase my recipe again.

Checked Calphalon prices for comparable sized pans but this one left
some cash in my hand.

Might look at:

https://www.amazon.com/stores/SENSARTE/page/25D28980-55B4-432F-96A3-1BC4BFF9C833

Nah, I've already got the perfect pot for me and since my Calphalon
is also tri-ply I know how well it will perform. Tramontina is another
brand offering tri-ply cookware as well as the put-you-in-the-poorhouse All-Clad.

Several of our All-Clad pieces were purchased as factory seconds. One
of them has a slight imperfection in the polishing operation.
--
Cindy Hamilton
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 1/27/2026 1:21 PM, ItsJoanNotJoAnn@webtv.net wrote:

jmquown <j_mcquown@comcast.net> posted:

On 1/25/2026 1:53 PM, ItsJoanNotJoAnn@webtv.net wrote:

Classic Tomato Soup

Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively,
let the soup cool slightly and purée in batches in a blender. Be sure to crack the
lid or remove the center cap to allow steam to escape.) Taste and adjust seasonings
with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup
into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired.

Sounds good! I would caution add a caution after "Alternatively, let
the soup cool slightly and purée in batches in a blender. Be sure to
crack the lid or remove the center cap to allow steam to escape." - If
you remove the center cap on the blender lid, place a clean folded towel
over the top. Otherwise you might wind up with soup on the ceiling. :)

Jill

This time I did use my blender, and it took a bit longer to blend than
when using the stick blender. And yeah, I did loosen the center cap
but did the blending in small batches so no burns or splatters. The
stick blender is easier to clean as well so I think it will be my go-to puréeing method from now on.

~

Yep, I generally use the stick blender when it comes to pureeing soup.

Jill
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Tal Yessen <flwp@in.valid> posted:

On Thu, 29 Jan 2026 20:23:36 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:

Tal Yessen <flwp@in.valid> posted:

On Thu, 29 Jan 2026 17:45:06 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:

had slightly increased my recipe so it was pretty close to the top
of the 3 quart pan and I didn't want to risk any splashes. But I ordered a tri-ply 5 quart pan from Walmart so it will be the stick blender from now on if I increase my recipe again.

Checked Calphalon prices for comparable sized pans but this one
left some cash in my hand.

Might look at:

https://www.amazon.com/stores/SENSARTE/page/25D28980-55B4-432F-96A3-1BC4BFF9C833

Nah, I've already got the perfect pot for me and since my Calphalon
is also tri-ply I know how well it will perform. Tramontina is
another brand offering tri-ply cookware as well as the put-you-in-the-poorhouse All-Clad.

https://i.postimg.cc/rmjBkfjf/5-Quart-Pot-1.png https://i.postimg.cc/X7mT4GfQ/5-Quart-Pot-2.png

~

True, but Sensarte rates as high for half the money of even the
Calphalon!:

https://www.all-clad.com/d5-stainless-polished-5-ply-bonded-cookware-stockpot-with-lid-12-quart.html
$399.99

Oh for sure, I'll be ordering three or four of those $399.99 at each 🙄.
But this is not Sheldon, I don't need a 12-quart stock pot.

https://www.amazon.com/Tramontina-Stainless-Induction-Ready-Dishwasher-Safe-NSF-Certified/dp/B096MSSWV7?ref_=ast_sto_dp&th=1
$89.95

I have an 8-quart stock pot in my Calphalon set; another one is not needed.

https://www.calphalon.com/cookware/cookware-by-material/stainless-steel-cookware/calphalon-stainless-steel-6-qt-stock-pot-with-lid/SAP_2214237.html
$79.99

The 6-quart I bought was even cheaper than that one.

https://www.amazon.com/stores/page/4093F4C7-79E0-4789-94D5-7C6CED9CAC80?ingress=0&visitId=a932b724-398c-4d6a-96ea-1738668bd5a8
$37.99Strike through - List Price: $54.99 (31% off)

I'm done with coatings of any type on cookware.

I call that real value.

I call it I already have the tri-ply 6-quart stock pot in my possession,
no need to look further.

However, my set of cookware did come with a 6-quart /brasier/ which
I use frequently. It's almost large enough to use on two burners and I
have used it on the griddle burner. It's a bit shallow, at least it is
to me, to be used to make soup that will get the stick blender treatment.
I can't find my pot on Amazon, but did find one like it without the
see-thru lid in another brand.

https://www.amazon.com/Tramontina-Stainless-Induction-Ready-Dishwasher-Safe-NSF-Certified/dp/B08D27GDN5/ref=sr_1_5?

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

Cindy Hamilton wrote:

On 2026-01-30, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:

Oh for sure, I'll be ordering three or four of those $399.99 at each 🙄. >> But this is not Sheldon, I don't need a 12-quart stock pot.

12 quarts really isn't all that much. A turkey carcass won't fit
into an 8 quart pot. Neither will a batch of spaghetti sauce.

we've done small turkeys in the crock pot but it isn't
something that Mom likes to do so we don't do it very
often. Mom would rather just by a rotisserie chicken once
in a while - for the price it works for her.

i miss making a good turkey soup from the leftover carcass.
not sure when i'll do that again.

in a pinch in the older times when i was cooking more for
myself i could just buy a few smoked turkey legs and those
would work for making a pot of soup.


songbird
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