Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, use-up tomato soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Use-up Tomato Soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Use-up Tomato Soup is something which I have loved my whole life.
This Classic Tomato Soup is rich with a velvety texture. It's easy to make with canned tomatoes, and perfectly suited for all of your grilled cheese dipping Tomato soup and grilled cheese sandwiches are best when the air turns crisp, the mornings are damp, and the days are short. This tomato soup is excellent with canned tomatoes. I love using whole peeled tomatoes or crushed tomatoes.
To get started with this particular recipe, we must first prepare a few components. You can cook use-up tomato soup using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Use-up Tomato Soup:
- Take 2 tbsp vegetable oil, preferably cold-pressed
- Take 1 onion, chopped
- Take 1 stick celery, chopped
- Get 3 cloves garlic, chopped (note that we really like garlic so you can cut down on this if you’re not an addict!)
- Prepare 1 carrot, diced
- Get 3 small new potatoes, washed but skins on and diced
- Take 1.25 kg ripe tomatoes, quartered and cores removed
- Get 1 tsp sugar
- Prepare 1 tbsp tomato purée
- Make ready 1 tsp dried oregano
- Get 1 tsp dried thyme
- Make ready 1.5 litres vegetable stock (I used “Marigold” bouillon powder)
- Prepare Salt
- Make ready Ground black pepper
- Prepare Crème fraîche (optional)
The best tomatoes to use are "paste" tomatoes. These are tomatoes that have thicker, meatier walls and contain less water. This means there will be more tomato and less juice, and the soup will thicken up faster, which is important because thickeners can not be used in homemade canned tomato soup. This Homemade Tomato Basil Soup, however, tops my list.
Steps to make Use-up Tomato Soup:
- Bring the oil to a medium-high heat in a stock pot or large saucepan and fry the onions for 3 minutes, only stirring if necessary to avoid sticking.
- Add the garlic, celery and carrot and continue to fry gently, stirring occasionally. Add the potatoes and cook for a further minute, stirring thoroughly but gently.
- Stir in the quartered tomatoes, sugar, tomato purée and herbs, then the stock and bring to the boil, stirring occasionally. Reduce to a strong simmer, cover and cook for 20-25 minutes, until the vegetables are soft, stirring occasionally.
- Taste and season as wished. Add a little more sugar if you think needed.
- Whizz to desired consistency (or leave as is if preferred), sieving if there are any residual pieces of skin to remove. Serve piping hot with good bread or a crusty roll. Add a dollop of crème fraîche to each soup bowl if wished.
This means there will be more tomato and less juice, and the soup will thicken up faster, which is important because thickeners can not be used in homemade canned tomato soup. This Homemade Tomato Basil Soup, however, tops my list. Made with simple ingredients like tomatoes, olive oil, garlic, onions, and basil, you If you are roasting tomatoes in bulk, you will need to use two baking sheets. Slice each tomato in half lengthwise and transfer to the prepared baking. Tomato soup is a healthy, low-calorie comfort food.
So that’s going to wrap this up for this special food use-up tomato soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
