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Before you jump to Caramelized Tomato Soup recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.
We are all aware that consuming healthy meals can help us really feel better in our bodies. We have a tendency to feel way less gross whenever we increase our daily allowance of nutritious foods and decrease our consumption of processed foods. A piece of pizza will not cause you to feel as healthy as consuming a fresh green salad. Deciding on healthier food choices can be difficult if it is snack time. Shopping for snack foods can be a struggle because you have a great number of options. Why not try one of the following wholesome snacks the next time you need some extra energy?
Healthy foods made from whole grains are great for a easy snack. A bit of whole wheat toast, for instance is a great snack in the morning hours. When you require a fast treat on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than processed grains present in white bread.
You can find lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. When you make the determination to be healthy, it’s simple to find exactly what you need to be successful at it.
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:
- Prepare roma tomatoes, very ripe
- Prepare cans diced tomatoes (14oz. each)
- Use tbsp tomato paste
- Get small to medium carrots
- Get celery stalk
- Take red onion
- You need cloves garlic
- Get elbow or any other small pasta (7oz)
- Take panela cheese (6oz)
- Prepare tbsp extra virgin olive oil
- Take tbsp unsalted butter
- Prepare tbsp sour cream
- Prepare to taste tarragon
- You need to taste salt (I use pink Himalaya salt)
- Get 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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