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Before you jump to Caramelized Tomato Soup recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Almost every single article about weight loss and getting healthy tells readers to avoid drive through windows like the plague as well as to do all of their own cooking. There’s some benefit to this. Sometimes, though, the last thing you choose is to have to prepare a meal from scratch. Sometimes all you want is to go to the drive through and get home as quickly as possible. Why shouldn’t you have the ability to do this from time to time and not have a bunch of guilt about slipping up on your diet program? This may be possible because an abundance of the popular fast food destinations are trying to make their menus healthy now. Here is the way to eat healthy when you hit the drive through.
Concentrate on the sides. Not so long ago, the only side dish item at a fast food restaurant was French fries. Now virtually all of the well-known fast food places have expanded their menus. There are many salads around now. You may also choose Chili. You can also get a baked potato. Fruit is normally available. There are many wholesome options that do not include putting something deep fried into your body. Instead of the pre-determined “meal deals” aim to make a meal consisting of side dishes. When you are doing this you are able to keep your fat content as well as your calorie counts low.
Common logic tells us that one certain way to get healthy and shed pounds is to by pass the drive through and to banish fast food restaurants from your thoughts. While, in most cases, this is a good strategy, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Once in a while, permitting someone else cook dinner is just the thing you need. There isn’t any reason to feel guilty about going to the drive through when you make healthy decisions!
We hope you got insight from reading it, now let’s go back to caramelized tomato soup recipe. You can cook caramelized tomato soup using 15 ingredients and 11 steps. Here is how you do that.
The ingredients needed to make Caramelized Tomato Soup:
- You need roma tomatoes, very ripe
- Provide cans diced tomatoes (14oz. each)
- Take tbsp tomato paste
- Take small to medium carrots
- Prepare celery stalk
- You need red onion
- You need cloves garlic
- You need elbow or any other small pasta (7oz)
- Get panela cheese (6oz)
- Take tbsp extra virgin olive oil
- Provide tbsp unsalted butter
- Prepare tbsp sour cream
- You need to taste tarragon
- Take to taste salt (I use pink Himalaya salt)
- Prepare to taste freshly ground black pepper
Steps 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!
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