How to make an unreal roasted tomato soup
#soup #recipe #howtomake
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Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.
600ml Vegetable Stock
12 Vine Tomatoes
400ml Coconut Milk
Knob of Ginger
5 Cloves of Garlic
2 Red Onions
1 Red Chilli
Bunch of Coriander
Loaf of Sourdough
1 Tbsp White Wine Vinegar
Salt
Pepper
Olive Oil
Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.
Step 3.
Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.
Step 4.
Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.
Step 5.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.
Step 6.
Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.
Step 7.
Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!
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The Best TOMATO SOUP RECIPE I Ever Made
This Creamy Tomato Soup is easy, comforting, and has a rich flavor. Watch the easy video tutorial and you’ll be craving a bowl of tomato soup paired with a gooey Grilled Cheese Sandwich.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
TOMATO SOUP INGREDIENTS:
►4 Tbsp unsalted butter
►2 yellow onions (3 cups finely chopped)
►3 garlic cloves (1 Tbsp minced)
►56 oz crushed tomatoes (two, 28-oz cans) with their juice
►2 cups chicken stock
►1/4 cup chopped fresh basil plus more to serve
►1 Tbsp sugar add sugar to taste to combat acidity
►1/2 tsp black pepper or to taste
►1/2 cup heavy whipping cream
►1/3 cup Parmesan cheese freshly grated, plus more to serve
???? PRINT RECIPE HERE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:46 Prepping all the veggies
2:00 How to cook tomato soup
3:29 How to make creamy tomato soup
3:54 Adding cream and cheese
4:34 Taste test
6:35 Serving tomato soup with grilled cheese
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Roasted Tomato Soup | The Perfect Autumn Pantry Item
I recently shared in a video all of my favorite things to can with tomatoes. In that video, I told you one of them was tomato soup - and that you should go watch my video on it. Well, it turns out I never filmed a video on it. So today I'm making up for it - we're going to do another round because I love it so much ♥ This is a pressure canning video, and the jars I'm using are from Le Parfait. Here's some links to them:
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STUFFED PEPPER SOUP is the cozy soup recipe you need for winter!
This easy stuffed pepper soup turns a dinner favorite into an even cozier one-pot meal. It's loaded with ground beef, rice, bell peppers, onion, tomatoes, and a variety of spices.
It has all the flavors from my classic stuffed peppers recipe (which is a fan favorite), but it has a few perks. It's a one-pot meal, takes a bit less time to cook, and excludes the whole stuffing process. A meal prep winner for sure!
And if you're a big fan of soup season, I can definitely see this being one of those soup recipes you rely on when you don't know what to cook for dinner. It's healthy, homey, perfectly filling, and will leave everyone completely satisfied.
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Restaurant Style Tomato Soup | रेस्टोरेंट स्टाइल टमाटर सूप | Chef Sanjyot Keer
Full Written Recipe for Restaurant Style Tomato Soup
As this soup is healthy enough to fulfil your nutrition requirements on daily basis, but if you choose to make a little healthier version you can be generous enough to add other veggies like amla, bottle gourd, and may also increase the amount of carrot and beet, and can also choose to add few chicken pieces, to make your soup healthier and more nutritious.
Also I have not used a pressure cooker as I do not prefer cooking this soup in the cooker. It just fades the color and also a skunky smell adds up to the soup. Also I have not used a mixer grinder to grind the pulp, you can use a mixer grinder to escalate the process. CHeers!
Ingredients:
• Butter 2 tbsp
• Bay leaf 1 no.
• Black peppercorns 8-9 nos.
• Black Cardamom seeds 3-4 nos.
• Garlic 3-4 nos. (crushed)
• Ginger 1 inch
• Onions 1 medium size (sliced)
• Beetroot 1/4th cup (diced)
• Carrot 1/4th cup (diced)
• Coriander stems 1 tbsp (roughly chopped)
• Kashmiri red chilli powder 1 tsp
• Tomatoes 8-9 medium size (diced)
• Salt to taste
• Sugar 1 tsp
• Jeera powder 1/4th tsp
• Hot water 1.5 litre + 500 ml
• Black pepper a pinch
• Ketchup 2 tbsp
• Lemon juice few drops
• Cornstarch 1 tbsp + water 1 tbsp
Methods:
• Set a stock pan or deep dish on medium high heat, add butter, bay leaf, black peppercorn, crushed garlic, ginger and sauté it for a minute.
• Add sliced onions and sauté it lightly for 1-2 minutes.
• Add the diced beetroot, carrot, coriander stems and Kashmiri red chilli powder, sauté it for 1-2 minutes.
• Add the tomatoes, salt to taste, sugar and jeera powder, mix well and continue to cook on medium high flame, while stirring in every short interval so that the tomatoes don’t burn and they start to disintegrate quickly. This process of disintegrating may take 15-20 minutes, depending on your gas range pressure.
• By now the tomatoes have cooked well, make sure you mash them with the ladle or the spoon while your stirring.
Tip: do not cover it with a lid while cooking as it may start to discolour and might leave an off smell.
• Add 1.5 litre hot water and cook for another 5-7 minutes on medium high flame and bring it to a boil.
• Strain the soup using a sieve, mash the cooked veggies with the spoon and pass it through the sieve as much as possible, make sure the veggies are cooked well, so there is minimum wastage.
• Out the strained soup back on the gas top and the flame on high heat, add 500 ml hot water or you can adjust the water consistency depending how thick and thin you want your soup to be, further add, black pepper a pinch, ketchup and lemon juice, mix well, cook for 5-6 minutes and bring the soup to a boil. Add lemon juice and check for the seasoning.
• Your healthy tomato soup is ready. I personally like to consume the soup at this stage, but if you want your soup to be little thick, you can reduce on the water and add the cornstarch & water mixture.
• To make the soup little thick, mix water and cornstarch in a bowl and add the mixture to the soup, when it boiling, stir while adding the cornstarch mixture. Check for the seasoning. Your soup is ready.
• Serve freshly prepared healthy tomato soup hot with soe crispy croutons.
For croutons
Ingredients:
• Bread slices as required
• Butter 1 tbsp + oil 1 tsp
• Salt
• Black pepper
• Chilli flakes
Methods:
• Trim of the edges of the bread and cut into squares, you can also continue without trimming, keep aside.
• Set a pan on medium high heat, melt butter and add oil, toast the bread squares on both the sides until crispy and golden brown, add salt & pepper to taste and sprinkle some chilli flakes over it, toss it well and your flavoured croutons are ready. Serve it crispy with hot tomato soup.
• You can also make mini size croutons by cutting them in small pieces and toast them the same way.
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