Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, caramelized tomato soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Caramelized Tomato Soup is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Caramelized Tomato Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. 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 2 roma tomatoes, very ripe
- Prepare 2 cans diced tomatoes (14oz. each)
- Make ready 1 tbsp tomato paste
- Get 2 small to medium carrots
- Prepare 1 celery stalk
- Prepare 1/2 red onion
- Prepare 2 cloves garlic
- Get 200 gr elbow or any other small pasta (7oz)
- Make ready 170 gr panela cheese (6oz)
- Take 2 tbsp extra virgin olive oil
- Make ready 3 tbsp unsalted butter
- Take 4 tbsp sour cream
- Get to taste tarragon
- Prepare to taste salt (I use pink Himalaya salt)
- Get to taste freshly ground black pepper
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!
So that is going to wrap it up for this special food caramelized tomato soup recipe. Thank you very much for reading. I am confident that you will make this at home. There’s 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!
