Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, use-up tomato soup. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
This tomato soup is excellent with canned tomatoes. I love using whole peeled tomatoes or crushed tomatoes. By the way, we love San Marzano Tomatoes and are always pleased with tomatoes from Muir Glen.
Use-up Tomato Soup is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Use-up Tomato Soup is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook use-up tomato soup using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Use-up Tomato Soup:
- Prepare vegetable oil, preferably cold-pressed
- Get onion, chopped
- Make ready celery, chopped
- Get garlic, chopped (note that we really like garlic so you can cut down on this if you’re not an addict!)
- Take carrot, diced
- Get small new potatoes, washed but skins on and diced
- Make ready ripe tomatoes, quartered and cores removed
- Take sugar
- Prepare tomato purée
- Take dried oregano
- Prepare dried thyme
- Take vegetable stock (I used “Marigold” bouillon powder)
- Get Salt
- Prepare Ground black pepper
- Take Crème fraîche (optional)
To make the tastiest tomato soup you'll ever experience wait until the tomatoes are at their most ripe Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to. A delicious soup to use up the abundance of garden-fresh tomatoes we have each year. Fresh and flavorful, and many opportunities to adjust this soup to your liking! BEST Tomato Soup and Ultimate Grilled Cheese!
Instructions to make Use-up Tomato Soup:
- Bring the oil to a medium-high heat in a stock pot or large saucepan and fry the onions for 3 minutes, only stirring if necessary to avoid sticking.
- Add the garlic, celery and carrot and continue to fry gently, stirring occasionally. Add the potatoes and cook for a further minute, stirring thoroughly but gently.
- Stir in the quartered tomatoes, sugar, tomato purée and herbs, then the stock and bring to the boil, stirring occasionally. Reduce to a strong simmer, cover and cook for 20-25 minutes, until the vegetables are soft, stirring occasionally.
- Taste and season as wished. Add a little more sugar if you think needed.
- Whizz to desired consistency (or leave as is if preferred), sieving if there are any residual pieces of skin to remove. Serve piping hot with good bread or a crusty roll. Add a dollop of crème fraîche to each soup bowl if wished.
Authentic Italian Tomato Soup - A Delicious Versatile Soup Recipe from bakeyourwaykitchen! Tomato soup is a healthy, low-calorie comfort food. It is also a great way to warm up on a rainy day and it goes perfectly with grilled cheese sandwiches or Use a sharp knife to cut an "x" on the tops or bottoms of the tomatoes. It's not necessary to cut too deep - just pierce the skin. The best tomatoes to use are "paste" tomatoes.
So that’s going to wrap it up with this special food use-up tomato soup recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
