Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, caramelized tomato soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Caramelized Tomato Soup is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Caramelized Tomato Soup is something that I’ve loved my whole life.
Strain the tarragon infusion into the stewed tomato mixture, discarding the solids. While the soup is simmering, make the croutons. Line a plate with paper towels.
To get started with this recipe, we must first prepare a few components. You can have caramelized tomato soup using 15 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Caramelized Tomato Soup:
- Make ready 2 roma tomatoes, very ripe
- Prepare 2 cans diced tomatoes (14oz. each)
- Get 1 tbsp tomato paste
- Prepare 2 small to medium carrots
- Make ready 1 celery stalk
- Make ready 1/2 red onion
- Get 2 cloves garlic
- Prepare 200 gr elbow or any other small pasta (7oz)
- Take 170 gr panela cheese (6oz)
- Prepare 2 tbsp extra virgin olive oil
- Get 3 tbsp unsalted butter
- Get 4 tbsp sour cream
- Make ready to taste tarragon
- Take to taste salt (I use pink Himalaya salt)
- Take to taste freshly ground black pepper
Homemade roasted tomato basil soup with garlic, olive oil and caramelized onions. Gluten-free and vegetarian, enjoy a bowl of this. Turn … Caramelized Tomato Soup step by step. Chop carrots, celery, and fresh tomatoes, reserve.
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!
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. Chop carrots, celery, and fresh tomatoes, reserve. Cut the cheese in small cubes, put in a bowl and reserve for later use.
So that is going to wrap this up with this exceptional food caramelized tomato soup recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember 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!
