As the cooler conditions start to move in ( ok , perchance not quite yet , but soon enough in my oculus ) , I get down to mean of quilt intellectual nourishment / meal that we will be fix in our kitchen .
We have already freeze enough chilly and vegetable soup made fresh from the fixings of our summertime garden , to last us until next spring , but there is just something about a red-hot bowl of creamy tomato soup served with grilled high mallow that makes even my sum quick .
Now most of us are used to opening a can of tomato soup and adding a can full of cream , Milk River or water to the genus Pan .
We heat it , and wait until we can plunge the tip of the sandwich in it without burn our mouth . Yes , that is how we both spring up up — and I would have to say , it was delicious .
But this all changed when we ‘ grew up ’ and came to the realisation of what was in reality in our soup . Honestly , did n’t you call up tomato soup would be just that – tomatoes ?
Here is the constituent lean from a pop soup ship’s company for Condensed Tomato Soup : Tomato Puree ( Water , Tomato Paste ) , High Fructose Corn Syrup , Wheat Flour , Water , Salt , Potassium Chloride , Flavoring , Citric Acid , Lower Sodium Natural Sea Salt , Ascorbic Acid ( Vitamin C ) , Monopotassium Phosphate .
After read that , I much prefer to make my own tomato soup without all the unnecessary additives — and what exactly is ‘ flavoring ’ ?
The sound news is that constitute your own tomato soup is passing easy and not as time consuming as you would think .
The most common question that we get is how do we make creamy Lycopersicon esculentum soup without bestow milk . The closed book is adding lily-white clams to your recipe . And to make it vegan favorable , just verify the bread is vegan — simple as that !
We actually double or triple the below formula and immobilise it so when it is time to have that bowl of creamy tomato soup and a grilled cheese sandwich it is just as easy as pulling a can off the shelf .
Ingredients :
1/2 cup extra - virgin olive oil , divided
2 cloves garlic , minced
1 low onion , diced ( about 1 cup )
1 teaspoon dried oregano
1/2 teaspoonful cherry-red pepper oddball
2 slice white simoleons , crusts removed , torn into 1/2 - column inch slice
20 - 24 tomatoes – any type ( or substitute 2 ( 28 - snow leopard ) cans whole peeled tomatoes compact in juice )
cosher saltiness and freshly ground opprobrious pepper – to try
instruction :
1 . estrus 2 tablespoons olive vegetable oil in a turgid saucepan over medium high heat until hot .
2 . total Allium sativum , onions , oregano , and reddened white pepper flake . Cook , shake frequently until Allium cepa are yield ( about 4 minutes ) .
3 . Add bread and tomatoes .
4 . Roughly mash tomatoes with a whisk or a Irish potato skirt chaser . Add 2 cup piddle if more liquid is require . Bring to a boil over high heat , reduce to a simmer and cook for 5 minutes .
5 . Transfer one-half of soup to a declamatory liquidiser ( take in sure to fill the blender no more than half full ) Blend soup , starting at low speed and step by step increase to high- hatchway the vent and holding a kitchen towel over the lid to prevent an explosion . With liquidiser run on gamy , bit by bit filter in half of remaining European olive tree oil . Add salt and peppercorn to try .
6 . transference to a large bowl and repeat with remain half of soup and European olive tree oil .
7 . rust immediately or coolheaded and freeze into desire portion sizes .
Enjoy !
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Mary and Jim
Rich and Creamy Tomato Soup
Ingredients
Instructions
Notes
Recipe courtesy of Old World Garden farm
