Caramelized Tomato Soup
Caramelized Tomato Soup

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, caramelized tomato soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Caramelized Tomato Soup is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Caramelized Tomato Soup is something that I have loved my whole life.

Add in the tomatoes, tomato paste, basil, red pepper flakes, and two tsp of salt. Strain the tarragon infusion into the stewed tomato mixture, discarding the solids. Here is how you cook it. Caramelized Tomato Soup is something that I've loved my entire life.most comforting soups in existence—tomato soup and French onion soup—into one powerhouse of a bowl.

To begin with this particular recipe, we have to prepare a few components. You can cook caramelized tomato soup using 15 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Caramelized Tomato Soup:
  1. Get 2 roma tomatoes, very ripe
  2. Make ready 2 cans diced tomatoes (14oz. each)
  3. Get 1 tbsp tomato paste
  4. Take 2 small to medium carrots
  5. Get 1 celery stalk
  6. Make ready 1/2 red onion
  7. Take 2 cloves garlic
  8. Get 200 gr elbow or any other small pasta (7oz)
  9. Take 170 gr panela cheese (6oz)
  10. Make ready 2 tbsp extra virgin olive oil
  11. Get 3 tbsp unsalted butter
  12. Make ready 4 tbsp sour cream
  13. Make ready to taste tarragon
  14. Get to taste salt (I use pink Himalaya salt)
  15. Prepare to taste freshly ground black pepper

If you're using the cashew cream, soak cashews in water overnight, then blend with water until smooth (this may take a long time!) Add sweetener to taste. Gently heat tomato soup, and serve with fresh chopped basil and cashew cream. Cool to room temp before freezing. Slow-roasted tomatoes, slow caramelized onions, a drizzle of port, a sprinkle of thyme, a dash of balsamic… the end result is a soup so rich and so flavourful, it's hard to believe it's completely vegetarian (and vegan, if you skip the cheese on the toasts).

Instructions to make Caramelized Tomato Soup:
  1. Chop carrots, celery, and fresh tomatoes, reserve. Chop onion and garlic.
  2. Cut the cheese in small cubes, put in a bowl and reserve for later use.
  3. Drain the canned tomatoes over a bowl. Use a spoon to squeeze the tomatoes and get them as dry as possible. Save the juice!
  4. Put a large saucepan over medium heat, add the oil and 1 tbsp butter. Once hot, add the chopped onion and garlic, season with salt & pepper and saute until onions are soft, about 5 minutes. Stir often.
  5. Add carrots, celery, and the fresh tomatoes. Cover and let cook until the carrots are just tender, about 10 minutes. Stir occasionally.
  6. Add the drained canned tomatoes and the tomato paste. Cook uncovered and stirring frequently, until the tomatoes caramelize, about 15 minutes.
  7. While the tomatoes caramelize, boil a pot with salted water and cook the pasta until al dente. Drain the pasta and return to pot, mix with the rest of the butter, salt and pepper, and set aside.
  8. Once the tomatoes are caramelized, add the strained juice from the canned tomatoes, plus 2 cups water to the saucepan. Bring to a simmer and cook, partly covered, for an additional 10 to 15 minutes (the vegetables should be very tender at the end)
  9. Transfer the soup to a blender and pureé. Careful: soup is very hot; start at a low speed and gradually increase it to avoid splattering. Watch for your desired texture: I prefer a a more chunky soup, but you can pureé until silky smooth if you want. Once blended, return to saucepan.
  10. Add the buttered pasta to the soup and mix well.
  11. Divide the cheese into plates and scoop the soup on top. Garnish with a dollop of sour cream and a pinch of tarragon. Enjoy!

Cool to room temp before freezing. Slow-roasted tomatoes, slow caramelized onions, a drizzle of port, a sprinkle of thyme, a dash of balsamic… the end result is a soup so rich and so flavourful, it's hard to believe it's completely vegetarian (and vegan, if you skip the cheese on the toasts). Strain the tarragon infusion into the stewed tomato mixture, discarding the solids. Directions Heat the oil in a large saucepan over medium heat. A magical mixture of tomatoes and onions, cooked low and slow until they reach sweet-savory perfection!

So that’s going to wrap it up for this exceptional food caramelized tomato soup recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!