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Before you jump to Caramelized Tomato Soup recipe, you may want to read this short interesting healthy tips about Here Are Several Basic Reasons Why Eating Apples Is Good.
Every person has heard the saying “an apple a day will keep the doctor away”, however the question is, is this actually a true statement. You may know men and women that live by this and also request that their children live by this principle as well. This concept is known all over the world and people just take it as fact without knowing if this is actually true. You will be delighted to know that we have carried out a little research, and we are going to explain to you why this is thought to be a miracle fruit.
While everybody knows that consuming plenty of fruits and vegetables is a great way to make sure your body gets all the nutrition it needs, why are apples pushed so much? The first thing you should know is that apples possess more vitamins and minerals when compared with various other fruits.. On the subject of the actual minerals that are generally in apples you will find, potassium, calcium and zinc just to mention a few. And you will even come across vitamins in your apples like, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and some other trace vitamins.
And now you know why men and women tell you that you should eat an apple every day. One thing you should realize is that we only mentioned a portion of the benefits of eating apples. All the benefits would take us too long to include in this post, but the information is out there. So do yourself a favor and grab some apples when you go to supermarkets. These apples can certainly end up helping you to live a longer and healthier life.
We hope you got benefit from reading it, now let’s go back to caramelized tomato soup recipe. To make caramelized tomato soup you need 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to prepare Caramelized Tomato Soup:
- Get 2 roma tomatoes, very ripe
- Take 2 cans diced tomatoes (14oz. each)
- Take 1 tbsp tomato paste
- Use 2 small to medium carrots
- Get 1 celery stalk
- Prepare 1/2 red onion
- You need 2 cloves garlic
- Use 200 gr elbow or any other small pasta (7oz)
- You need 170 gr panela cheese (6oz)
- Provide 2 tbsp extra virgin olive oil
- You need 3 tbsp unsalted butter
- You need 4 tbsp sour cream
- Provide to taste tarragon
- Provide to taste salt (I use pink Himalaya salt)
- Use to taste freshly ground black pepper
Steps 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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