Basic Tomato Soup
Basic Tomato Soup

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, basic tomato soup. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Place tomatoes with juices in a blender; cover and process until pureed. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender.

Basic Tomato Soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Basic Tomato Soup is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook basic tomato soup using 14 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Basic Tomato Soup:
  1. Get 1 can (400 gm) Plum tomatoes
  2. Prepare 2 tbsp Tomato paste
  3. Make ready 1/2 diced Yellow onion
  4. Take 1 diced Carrot
  5. Get 1 tsp Minced garlic
  6. Prepare 1 chopped Tomato
  7. Prepare 1/2 tbsp Butter
  8. Take 1 tsp Sugar
  9. Prepare 1 stalk diced Celery
  10. Make ready 1 tsp Red chilli flakes
  11. Prepare 1 Maggi stock cube
  12. Take 2 cups Water
  13. Prepare 1 tbsp Olive oil
  14. Make ready 2 Bay leaf

It looks rustic, it feels rich, and it tastes, well, honest. Here's a base that's beautiful just on its own—I like freezing a couple of batches to have on hand—and three vibrant variations, if you feel like mixing things up a. Directions Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low.

Instructions to make Basic Tomato Soup:
  1. In a saucepan bring water to boil on high heat. Crumble and add the Maggi stock cube. Turn heat off and keep aside. - In another saucepan, add olive oil and butter. Heat on medium-low flame until warm. - Add onions, garlic, celery and carrots. Sauté for 5 minutes. Cover and cook on low flame for 8 - 10 minutes; stir occasionally.
  2. Add tomato paste, tomato, bay leaf and red chilli flakes. Sauté for 5-8 minutes. - Add the canned tomatoes along with the liquid, sugar, salt and the stock water. Stir through. Cover and cook on simmer until the carrots have softened. - Turn heat off and let cool.
  3. Using a blender blend together until smooth. - Pour the soup back into the pan and reheat on a low flame for 10 minutes. - Taste seasoning and adjust accordingly. - Serve in individual soup bowls.

Directions Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. In a large saucepan, bring tomatoes to a boil.

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