Thank you xxDo you have a recipe for a simple tomato soup?
yehh i do this ones greatt out of a magzine i used to read
I made the soup as recipe said and it was gorgeous i would recommend this recipe to anyone.
1.25kg ripe tomatoes
1 medium onion
1 small carrot
2 tbsp olive oil
2 squirts of tomato pur茅e
a good pinch of sugar
2 bay leaves
1.2l hot vegetable stock (made with boiling water and 4 rounded tsp
bouillon powder or 2 stock cubes)
Firstly, prepare your vegetables. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel the onion and carrot and chop them into small pieces. Chop the celery roughly the same size.
Spoon the oil into a pan and heat it over a low heat. then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick to the bottom of the pan.
Holding the tube over the pan, squirt in about 2 tsp of tomato pur茅e, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper, then tear each bay leaf into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely.
pour in the stock, stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it's about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup's smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the pur茅ed soup into a large bowl.
Pour the pur茅ed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato pur茅e and stir until it dissolves. Ladle into bowls and serve.
not as ahrd as it seems and worth the troublee :)
about 30minutes so pretty simple goodluckDo you have a recipe for a simple tomato soup?
Grandma's Tomato Soup
INGREDIENTS
* 2 tablespoons butter or margarine
* 1 tablespoon all-purpose flour
* 2 cups tomato juice
* 1/2 cup water
* 2 tablespoons sugar
* 1/8 teaspoon salt
* 3/4 cup cooked wide egg noodles
DIRECTIONS
1. In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir for 2 minutes or until thickened. Add sugar and salt. Stir in egg noodles and heat through.
Garden Fresh Tomato Soup
Rated: 5 of 5 by 253 members
Submitted By: Charlotte
Photo By: Erin
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Ready In: 35 Minutes
Servings: 6
';A simple soup made with fresh tomatoes, that is sure to become one of your favorites.';
Ingredients:
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
Directions:
1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
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1 chopped onion
1 chopped carrot
1 chopped stick of celery
2 cloves garlic
750g (1陆lb) quartered ripe tomatoes
400g (13oz) can of chopped tomatoes
1 litre chicken stock
To garnish
Chopped basil and a drizzle of extra virgin olive oil.
1. Saut茅 the onion, celery, garlic and tomatoes in a little oil for 5-6 minutes.
2. Add the can of chopped tomatoes and chicken stock and simmer for 30 minutes.
3. Pur茅e in batches in a blender. Season and serve garnished with chopped basil and a drizzle of extra virgin olive oil.
Campbell's makes a decent soup and it is easy and FAST. Dump opened can of soup in pan and add a can of milk and heat.
SIMPLE
1 can Campbell's Tomato Soup.
1 can milk or water.
Heat.
Serve.
1 can of tomato paste
a cup of water
add seasoning(opitional)
Heat
then serve
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