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Tomato Soup Recipe

Tomato Soup Recipe

Classic Tomato Soup Recip

Silky tomato soup is like the little black dress of soups. Unadorned and paired with a grilled cheese sandwich, it’s a comforting lunch. Dressed up with simple garnishes, it makes a sophisticated start to a dinner party. (Source: www.finecooking.com)

Easy Three-Ingredient Tomato Soup

My favorite tomato soup recipe! You wouldn’t think that three ingredients — butter, onion, and tomato — can come together to make such a velvety and delicious tomato soup, but let me tell you. They can. Jump to the Tomato Soup Recipe (Source: www.inspiredtaste.net)

Add Whole Canned Tomatoes and Vegetable Broth, and Gently Simmer for 30 Minutes.

Next, we’ll add one big can of whole tomatoes. Did you know that whole tomatoes are the highest-quality canned tomatoes? Canning companies reserve the less ideal tomatoes for diced and crushed varieties. Don’t worry about breaking up the tomatoes as they cook, because we’re going to blend them next.

An Easy and Creamy Roasted Tomato Basil Soup Full of Incredible Flavours, Naturally Thickened With No Need for Cream Cheese or Heavy Creams!

Ready in less than 30 minutes, our tomato soup recipe is loved by so many readers around the world! For kids to ask for this Creamy Roasted Tomato Basil Soup repetitively, it must mean something…right?

Ingradients:

-1 tablespoon olive oil [or vegetable oil]

www.foodandwine.com)I'm giving this 4 stars just because I didn't make the croutons (served mine w/grilled cheese). I subbed chicken broth for the water. I omitted the celery seed because I didn't have any. I also added about a tbsp of tomato paste to cook with the onions and garlic at the beginning. I used a 28oz can of san marzano tomatoes. I also added in about 2 tbsp pecorino romano while it was cooking and then grated some for the top. It definitely has a kick from the chili flakes so reduce those or omit if you're sensitive to heat. Oh, and used an immersion blender at the end like some others suggested. Easy and delicious! (Source:

www.bbcgoodfood.com)Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking. (Source:

In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.

Meanwhile, in a small skillet, cook the remaining 1 tablespoon of butter over moderately high heat until it begins to brown, about 1 minute. Scrape the browned butter into a medium bowl. Add the olive oil to the skillet. Add the diced bread and cook over moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well.

I'm giving this 4 stars just because I didn't make the croutons (served mine w/grilled cheese). I subbed chicken broth for the water. I omitted the celery seed because I didn't have any. I also added about a tbsp of tomato paste to cook with the onions and garlic at the beginning. I used a 28oz can of san marzano tomatoes. I also added in about 2 tbsp pecorino romano while it was cooking and then grated some for the top. It definitely has a kick from the chili flakes so reduce those or omit if you're sensitive to heat. Oh, and used an immersion blender at the end like some others suggested. Easy and delicious! (Source: www.foodandwine.com)

 

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