Rich Buttermilk Tomato Soup
Rich Buttermilk Tomato Soup

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, rich buttermilk tomato soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Rich Buttermilk Tomato Soup is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Rich Buttermilk Tomato Soup is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook rich buttermilk tomato soup using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Rich Buttermilk Tomato Soup:
  1. Get 1 bag Wiener sausages
  2. Make ready 1 packet Cherry tomatoes
  3. Take 1 Onion
  4. Take 2 Eggplants - small Japanese type
  5. Prepare 1 can Canned tomatoes
  6. Make ready 400 ml Soy milk
  7. Get 30 grams Butter
  8. Make ready 4 cubes Soup stock cubes
  9. Prepare 1 dash Salt and pepper
  10. Get Broccoli (boiled, optional)
  11. Take 1 bag Cooked soy beans
  12. Get 1 Basil
  13. Make ready 1 to 2 tablespoons Garlic oil
Instructions to make Rich Buttermilk Tomato Soup:
  1. Cut the onion in half, then slice it lengthwise into 7 to 11 pieces.
  2. Put 300 ml and the onion in a pan, place the butter on top, and simmer over medium heat for about 10 minutes. Adjust the heat depending on your cooker, and be careful not to let the pan burn!
  3. Coer the pan with al lid, leaving it slightly ajar.
  4. Cut up the eggplant in the meantime. Just slice the then end as is, and cut the fat end in half lengthwise before slicing.
  5. Soak the eggplant in water to remove any bitterness (about 5 to 10 minutes).
  6. Score the wiener sausages on the surface. Cut any way you like.
  7. When the onion has cooked for about 10 minutes, drain the eggplant, add the sausages and then the eggplant to the pan with 300 ml more water.
  8. Simmer over medium heat for 10 minutes. Slice the cherry tomatoes in half or into thirds. Rip up some basil leaves (optional).
  9. When the soup is cooked through, add the stock cubes and simmer for another 2 minutes. Add the cut up tomatoes and canned tomatoes, soy beans, and 400 ml of soy milk. Simmer over low heat, and season with salt and pepper. Don't let the soup boil.
  10. Just before the soup starts to boil, turn off the heat, drizzle in some garlic oil, and serve.

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