Tomato Soup #MyCookbook
Tomato Soup #MyCookbook

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, tomato soup #mycookbook. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Homemade tomato soup is perfect for any time of the year. Find recipes for creamy tomato soup, roasted tomato soup, and more! Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more. Melt the butter in a large pot or Dutch oven.

Tomato Soup #MyCookbook is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Tomato Soup #MyCookbook is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook tomato soup #mycookbook using 9 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Tomato Soup #MyCookbook:
  1. Make ready 1 onion, finely diced
  2. Prepare 1 large clove garlic, crushed
  3. Take Tomatoes, as many as you have, halved if large. I used a large container full
  4. Get 4 pieces sun-dried tomato plus 4 tbsp of the oil
  5. Get 3 squeezes tomato paste
  6. Make ready 1/2 or vegetable stock
  7. Take 1 jar Optional: Roasted Red pepper from
  8. Prepare Seasoning
  9. Take Sugar

Add flour and stir until mixture is slightly. In a large pot over medium heat, heat oil. Add garlic, red pepper flakes, and tomato paste and cook until garlic is fragrant and tomato paste has darkened,. Slice and chop the tomatoes and place in a bowl.

Instructions to make Tomato Soup #MyCookbook:
  1. Put the onions in a large pan with a tablespoon or two of the oil from the jar of sun-dried tomatoes. (Top up the jar with Olive oil).
  2. Heat gently until softened but not browned. Add the garlic and cook for one minute.
  3. Add the tomatoes, tomato paste and sun-dried tomatoes. If using the pepper add at this point.
  4. Stir well. Cover and heat gently until the tomatoes have collapsed.
  5. Add some stock to loosen and add volume.
  6. Blitz with either a hand blender or in a food processor. Allow to cool a little first for safety.
  7. Pass through a sieve to remove large pieces of skin.
  8. Check flavour for seasoning. - - Adjust with a pinch of sugar, salt and white pepper.
  9. Serve with a spoonful of creme fraiche or a swirl of cream if liked and a few snipped chives.
  10. Can also be served with a swirl of Basil oil, Pesto or crunchy croutons. - - Freeze in serving sized containers or keep in the ‘fridge for 3 days.

Add garlic, red pepper flakes, and tomato paste and cook until garlic is fragrant and tomato paste has darkened,. Slice and chop the tomatoes and place in a bowl. Add the butter, and when it melts into oil, add Vidalia onions and season with salt and pepper. Do not let the onions brown. Here's how to the best (and easiest) tomato soup: Combine butter, onion, and tomatoes.

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