Steps to Make Super Quick Homemade Caramelized Tomato Soup

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Before you jump to Caramelized Tomato Soup recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Save Money In The Kitchen.

Until fairly recently any person who indicated concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it appears we all realize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living a lot more green we won’t be able to resolve the problems of the environment. These types of modifications need to start happening, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, primarily by making your cooking area more green.

Refrigerators and freezers use a lot of electricity, especially if they are not running as efficiently as they should. In case you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is definitely clean, which means that the motor needs to run less frequently, will also save electricity.

The kitchen on its own gives you many small methods by which energy and money can be saved. It is quite straightforward to live green, all things considered. It’s about being practical, more often than not.

We hope you got insight from reading it, now let’s go back to caramelized tomato soup recipe. You can cook caramelized tomato soup using 15 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Caramelized Tomato Soup :

  • Get 2 of roma tomatoes, very ripe.
  • Use 2 of cans diced tomatoes (14oz. each).
  • Provide 1 of tbsp tomato paste.
  • Get 2 of small to medium carrots.
  • Take 1 of celery stalk.
  • Use 1/2 of red onion.
  • Get 2 of cloves garlic.
  • You need 200 gr of elbow or any other small pasta (7oz).
  • Provide 170 gr of panela cheese (6oz).
  • Take 2 of tbsp extra virgin olive oil.
  • Use 3 of tbsp unsalted butter.
  • You need 4 of tbsp sour cream.
  • Provide of to taste tarragon.
  • Get of to taste salt (I use pink Himalaya salt).
  • Take of to taste freshly ground black pepper.

Instructions to make Caramelized Tomato Soup :

  • Chop carrots, celery, and fresh tomatoes, reserve. Chop onion and garlic.
  • Cut the cheese in small cubes, put in a bowl and reserve for later use.
  • Drain the canned tomatoes over a bowl. Use a spoon to squeeze the tomatoes and get them as dry as possible. Save the juice!
  • 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.
  • Add carrots, celery, and the fresh tomatoes. Cover and let cook until the carrots are just tender, about 10 minutes. Stir occasionally.
  • Add the drained canned tomatoes and the tomato paste. Cook uncovered and stirring frequently, until the tomatoes caramelize, about 15 minutes.
  • 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.
  • 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)
  • 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.
  • Add the buttered pasta to the soup and mix well.
  • Divide the cheese into plates and scoop the soup on top. Garnish with a dollop of sour cream and a pinch of tarragon. Enjoy!

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