Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, caramelized tomato soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
.most comforting soups in existence—tomato soup and French onion soup—into one powerhouse of a bowl. Bring the soup to a boil. This caramelized onion and carrot soup is full of warm comforting flavors.
Caramelized Tomato Soup is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Caramelized Tomato Soup is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have 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
- Get 2 cans diced tomatoes (14oz. each)
- Get 1 tbsp tomato paste
- Prepare 2 small to medium carrots
- Make ready 1 celery stalk
- Get 1/2 red onion
- Prepare 2 cloves garlic
- Make ready 200 gr elbow or any other small pasta (7oz)
- Get 170 gr panela cheese (6oz)
- Take 2 tbsp extra virgin olive oil
- Take 3 tbsp unsalted butter
- Take 4 tbsp sour cream
- Get to taste tarragon
- Take to taste salt (I use pink Himalaya salt)
- Get to taste freshly ground black pepper
Turn on your oven, toss those canned tomatoes in, and roast them until they're caramelized and sweet, and you've got the base for a killer tomato soup that will warm you up all fall and winter long. 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.
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!
Tomato soup is one of my go-to comfort foods. The levels of caramelized depth achieved from roasting the tomatoes and garlic and sauteeing the tomato paste makes the flavor simply explode in. This Classic Tomato Soup is rich with a velvety texture. It's easy to make with canned tomatoes, and perfectly suited for all of your grilled cheese dipping needs. Better than a can of Campbell's and just.
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