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Before you jump to Rustic Tomato soup recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.
We are very mindful that having healthy snacks can help us really feel better in our bodies. We are likely to feel way less gross whenever we increase our intake of nutritious foods and decrease our consumption of processed foods. Eating fresh vegetables helps you feel better than eating a portion of pizza. Deciding on healthier food choices can be challenging if it is snack time. You can spend hours at the supermarket searching for the perfect snack foods to make you feel healthy. Why not try one of the following nutritious snacks the next time you need some extra energy?
Foods made from whole grains are fantastic for a easy snack. A piece of whole wheat toast, as an example is a great snack in the morning. Chips and crackers created from whole grains can be excellent for quick treats to eat on the go. Selecting whole grain food items is always much better than eating the processed grains we commonly come across in our grocery stores.
You don’t have to look far to find a wide range of healthy snacks that can be easily prepared. Determining to live a healthy way of life can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to rustic tomato soup recipe. To make rustic tomato soup you need 13 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to cook Rustic Tomato soup:
- Get Base
- Prepare 1 onion
- Get 1 carrot
- You need 1.5 L vegetable stock
- You need Tomatoes
- Use 2 kg tomatoes (plum tomatoes preferred)
- Use 1 whole bulb garlic
- Get Tomato paste
- Get Herbs
- Use 4-5 fresh Sage leaves
- Use 4-5 fresh Bayleaves
- Prepare 1 whole bunch Fresh basil
- Get Olive oil
Steps to make Rustic Tomato soup:
- Cut tomatoes in halves and lay them on a tray, season them well with salt and pepper. Don't discard the tomato vine stems add them to the tray
- Cut the garlic bulb in half and spread it on the tray, add 2 bayleaves. No need to remove garlic peel at this point.
- Set the oven to 200 c and cook for 30 to 40 minutes till you see the skin shrivel and caramelise lightly
- Rest the tomatoes and remove the garlic from its peel, adding them back to the tray. Discard the garlic skin, tomato vine and bayleaves.
- Dice one onion and carrots roughly, no need to mince or finely chop as these will get blended later
- In a heavy bottom pot (Dutch oven) add olive oil and add your onions, carrots and 2 bayleaves. Sweat them not do not brown or burn.
- Add a tablespoon of tomato paste and cook for 5 minutes or till you see it browning on the bottom of the vessel. Do not let it burn.
- Once you cook out the raw acidity of the tomato paste add the roasted tomatoes, sage and 1.5L of vegetable stock.
- Cover and cook for 30 minutes on medium to low heat, check intermittently to ensure nothing is catching on the bottom of the pot.
- Once all the tomatoes are cooked and encorporated remove from stove and add leaves of 3/4 bunch of basil.
- Remove the bay leaves. Take an emulsion blender and blend till mixture is smooth and thick.
- Check for seasoning add and pepper as desired. Tip: if your mixture feel acidic add a teaspoon of baking powder and 1 heaping tablespoon of brown sugar.
- Now cook return to stove and cook uncovered for another 20 minutes (check if mixture is very thick add more stock water).
- Optional step : once cooked add 100 grams of thick cream to increase richness
- Garnish with basil leaves and drizzle a teaspoon of cream on top, serve with croutons and rustic bread on side.
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