Creamy Tomato Soup | The Golden Balance
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Creamy Tomato Soup ????
8 Roma tomatoes
1 onion
6-8 cloves of garlic
1 shallot
1 sprig of Rosemary and thyme
Cover in olive oil, salt, and chili flakes
Roast at 400F for about 1 hour
3 Calabrian Chilis
3 sun dried tomatoes
1/3 cup veggie broth / stock
1/4-1/2 cup heavy cream (preference)
Couple leaves of basil
Best Tomato Soup Recipe Ever | Thick & Creamy Veg Soup
Hello Foodies!! Welcome to Vismai Food.
Today we're sharing a popular soup recipe: Restaurant Style Tomato Soup. This soup is both nutritious and delicious and easy to prepare at home. We'll walk you through the steps of making this delicious thick and creamy tomato soup at home. It is usually served as an appetizer before a meal and can be served hot. It's a popular soup recipe all over the world, with many variations and varieties.
#tomatosoup #thicksoup #creamysoup #appetizerrecipes #easysouprecipes #quicksoup #homemadesoup #vegsoup #vismaifood #vismaifoodrecipes #vismaifoodsoups
Ingredients:
•1.5 tbsp butter
•7 to 8 garlic pods
•1 inch ginger
•1 tsp black pepper corns
•1 bayleaf
•1/4 cup carrot cubes
•1/2 onion cubes
•350 gms Red hybrid Tomatoes (not sour)
•350 ml water
•salt to taste
•1/2 tsp sugar
•1/2 black pepper powder
•fresh cream for serving
•bread croutons
Carrot Soup! #shorts #fyp #viral #food #chef #recipe #cooking #trending #soup
RECIPE@thatdudecancook
2 TBSP EVOO
1/2 TBSP salt
2-3 cloves garlic
1 yellow onion
1/2 TBSP Curry powder
7-8 medium carrots
8-10 cups chicken stock
chives to finish
creme fraiche to finish.
In a pot over medium heat, add onions, and cook for 4 minutes, then add your garlic and curry powder cook for 1 minute.
Then add carrots, chicken broth, salt, and pepper. Bring to a boil Drop to a simmer and cook until everything is soft. then blend your soup until smooth. Season to taste with salt and pepper, and serve with chives and sour cream.
Enjoy!
Roasted Tomato Soup, That will Warm Your Heart and Soul! Delicious!
This Roasted Tomato soup is such a comfort delicious meal, that it will warm your heart and soul!
Top quality Dutch oven for bread, whole chicken and stews:
Recipe:
- 3 lbs/1,5 kg cherry tomatoes, you can use big tomatoes, just cut them in half or quarters, and remove the tough part
- 1 big or 2 smaller red onions
- I used 3 small snack peppers, you can use any kind any kind you like
- A whole head of garlic, 8-12 cloves
- 2 sprigs rosemary
- 1,5-2 tablespoons fresh thyme
- Olive oil, a generous amount when roasting the tomatoes
- 1 big or 2 smaller white onion
- 2 tablespoons/30g butter
- 1 tablespoon tomato paste
- 2,75 Cups/660ml vegetable stock, you can use chicken stock too if you want
- 1 tablespoon dried oregano
- Cayenne pepper or chili, according to taste
- 1 teaspoon smoked or sweet paprika
- Half a tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- Half a teaspoon sugar
- A good handful fresh basil leaves
- 0,5 Cup/120ml heavy cream(optional)
- Salt and black pepper
Note: For a smoother, velvety texture, sieve the soup after blending it!
I don`t mind tasting some of the tomato seeds and the skin, but it`s up to you!
In a large tray mix the tomatoes, garlic, peppers, red onion, rosemary and thyme, add generous amount of olive oil, salt and pepper and roast in a preheated oven, fan on 375F/190C until caramelized, about 50-60 minutes. When ready, saute the white onion in the butter in a fairly large pot, add the tomato paste, mix it and add all the roasted tomatoes from the tray. Add the stock, cayenne pepper, smoked paprika, balsamic vinegar, Worcestershire sauce, salt and pepper, if needed and the fresh basil. Let it simmer on the stove for 8-10 minutes. After that time, take it off the stove and blend everything together. Take it back to the stove and add the cream, when it starts to simmer, turn it off, it`s ready! Taste it and season with more salt and pepper if needed.
Serve with toast with cheese of your choice, I`ve used mozzarella and cheddar!
Enjoy!