Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, use-up tomato soup. One of my favorites. For mine, I will make it a bit tasty. 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 recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Use-up Tomato Soup is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook use-up tomato soup using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Use-up Tomato Soup:
- Prepare 2 tbsp vegetable oil, preferably cold-pressed
- Make ready 1 onion, chopped
- Prepare 1 stick celery, chopped
- Get 3 cloves garlic, chopped (note that we really like garlic so you can cut down on this if you’re not an addict!)
- Prepare 1 carrot, diced
- Prepare 3 small new potatoes, washed but skins on and diced
- Prepare 1.25 kg ripe tomatoes, quartered and cores removed
- Take 1 tsp sugar
- Prepare 1 tbsp tomato purée
- Make ready 1 tsp dried oregano
- Take 1 tsp dried thyme
- Get 1.5 litres vegetable stock (I used “Marigold” bouillon powder)
- Get Salt
- Make ready Ground black pepper
- Prepare Crème fraîche (optional)
Surprise your family and open up possibilities by adding a different recipe to your menu each week! Finish your tomato soup with basil and a drizzle of olive oil. If you were looking the perfect recipe to use up an abundance of summer tomatoes, look no farther than this tomato soup. A grilled cheese sandwich sliced to dip into homemade tomato soup tastes like childhood.
Steps 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.
Add a scoop of rice in a bowl. These easy stuffed green peppers are cooked in tomato soup, and tomato soup is the perfect soup to use. Add a can of diced tomatoes, a bit of cream, and torn fresh basil leaves. Swirl some red wine vinegar into the soup and serve with a stack of mozzarella and fresh basil leaves on a toasted baguette. Add a pound of cooked, cleaned shrimp.
So that’s going to wrap it up for this exceptional food use-up tomato soup recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more 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!
