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Before you jump to Tomato soup recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.
Until fairly recently any person who indicated concern about the wreckage of the environment raised skeptical eyebrows. That has totally changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we cannot change things for the better without everyone’s active involvement. These kinds of changes need to start happening, and each individual family needs to become more environmentally friendly. The cooking area is a good place to begin saving energy by going more green.
Refrigerators and freezers use a lot of electricity, particularly if they are not working as effectively as they should. When you can get a new one, they use about 60% less than the old models that are more than ten years old. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to operate less regularly, will also save electricity.
The kitchen on its own gives you many small methods by which energy and money can be saved. Natural living is actually something we can all perform, without difficulty. A lot of it is basically utilizing common sense.
We hope you got benefit from reading it, now let’s go back to tomato soup recipe. To cook tomato soup you need 12 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to make Tomato soup:
- Prepare 10-12 Tomatoes medium
- Take 4 cloves Garlic
- Use 1/2 Carrot medium
- Use 1 Onion medium
- You need leaves few Basil
- Provide 1 teaspoon Sugar
- Get 1/2 teaspoon Oil
- Use 1 tablespoon Butter
- Take 1 Bay leaf
- Get 4-6 Peppercorns
- Take to taste Salt
- You need 1/2 teaspoon Peppercorns crushed
Steps to make Tomato soup:
- Wash and cut tomatoes into quarters. Peel, wash and chop garlic. Peel, wash and cut carrots into roundels. Peel, wash and slice onion. Wash basil leaves and cut into thin strips. Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and sauté until translucent.
- Add the chopped garlic, stir-fry briefly. Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water. Bring it to a boil. Cook for ten to fifteen minutes covered with a lid. Strain the blended mixture through a strainer. Reserve the liquid. Remove peppercorns and bay leaf from the residue and allow it to cool.
- Blend in a mixer to get a smooth puree. Pass it through a sieve or strainer. Add the reserved liquid to the pureed tomatoes and adjust the consistency. Put it back on heat. Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes. Just before serving, add the basil leaves.
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