Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, use-up tomato soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Use-up Tomato Soup is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Use-up Tomato Soup is something that I have loved my entire life. They are nice and they look fantastic.
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. Neither are watery and both taste great.
To begin with this recipe, we have to first 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:
- Make ready 2 tbsp vegetable oil, preferably cold-pressed
- Make ready 1 onion, chopped
- Make ready 1 stick celery, chopped
- Take 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
- Take 3 small new potatoes, washed but skins on and diced
- Make ready 1.25 kg ripe tomatoes, quartered and cores removed
- Take 1 tsp sugar
- Prepare 1 tbsp tomato purée
- Make ready 1 tsp dried oregano
- Prepare 1 tsp dried thyme
- Make ready 1.5 litres vegetable stock (I used “Marigold” bouillon powder)
- Make ready Salt
- Take Ground black pepper
- Take Crème fraîche (optional)
To make the tastiest tomato soup you'll ever experience wait until the tomatoes are at their most ripe Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to. A simple, homemade soup made with fresh tomatoes is a perfect summertime treat when the best tomatoes are ripe in gardens and farmers' markets. Every Saturday I get blemished tomatoes free from our local farmer's market and use them to make this soup. Tomato soup is a healthy, low-calorie comfort food.
Instructions 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.
Every Saturday I get blemished tomatoes free from our local farmer's market and use them to make this soup. Tomato soup is a healthy, low-calorie comfort food. It is also a great way to warm up on a rainy day and it goes perfectly with grilled cheese sandwiches or Use a sharp knife to cut an "x" on the tops or bottoms of the tomatoes. It's not necessary to cut too deep - just pierce the skin. BEST Tomato Soup and Ultimate Grilled Cheese!
So that’s going to wrap it up for this exceptional food use-up tomato soup recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
