Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, caramelized tomato soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Caramelized Tomato Soup is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Caramelized Tomato Soup is something which I have loved my whole life.
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To begin with this recipe, we must prepare a few components. You can cook caramelized tomato soup using 15 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Caramelized Tomato Soup:
- Make ready roma tomatoes, very ripe
- Prepare cans diced tomatoes (14oz. each)
- Make ready tbsp tomato paste
- Get small to medium carrots
- Make ready celery stalk
- Take red onion
- Make ready cloves garlic
- Prepare elbow or any other small pasta (7oz)
- Make ready panela cheese (6oz)
- Get tbsp extra virgin olive oil
- Prepare tbsp unsalted butter
- Prepare tbsp sour cream
- Get to taste tarragon
- Make ready to taste salt (I use pink Himalaya salt)
- Get to taste freshly ground black pepper
This is a "slightly" more ellaborate recipe than your run-on-the-mill canned tomato soup, and it takes a bit longer to make than just open the can and heat. But the smells in the kitchen and the smiles at the table make it well worth it! Strain the tarragon infusion into the stewed tomato mixture, discarding the solids. While the soup is simmering, make the croutons.
Instructions 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!
Line a plate with paper towels. Caramelized Tomato Soup step by step. Chop carrots, celery, and fresh tomatoes, reserve. Cut the cheese in small cubes, put in a bowl and reserve for later use. Drain the canned tomatoes over a bowl.
So that’s going to wrap it up with this exceptional food caramelized tomato soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
