Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, use-up tomato soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Use-up Tomato Soup is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Use-up Tomato Soup is something which I’ve loved my whole life.
This tomato soup is excellent with canned tomatoes. I love using whole peeled tomatoes or crushed tomatoes. By the way, we love San Marzano Tomatoes and are always pleased with tomatoes from Muir Glen.
To begin with this recipe, we have to first prepare a few components. You can have use-up tomato soup using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Use-up Tomato Soup:
- Make ready 2 tbsp vegetable oil, preferably cold-pressed
- Take 1 onion, chopped
- Prepare 1 stick celery, chopped
- Take 3 cloves garlic, chopped (note that we really like garlic so you can cut down on this if you’re not an addict!)
- Take 1 carrot, diced
- Get 3 small new potatoes, washed but skins on and diced
- Make ready 1.25 kg ripe tomatoes, quartered and cores removed
- Take 1 tsp sugar
- Make ready 1 tbsp tomato purée
- Take 1 tsp dried oregano
- Prepare 1 tsp dried thyme
- Get 1.5 litres vegetable stock (I used “Marigold” bouillon powder)
- Make ready Salt
- Take Ground black pepper
- Make ready Crème fraîche (optional)
It's easy to make with canned tomatoes, and perfectly suited for all of your grilled cheese dipping Tomato soup and grilled cheese sandwiches are best when the air turns crisp, the mornings are damp, and the days are short. Homemade tomato soup is perfect for any time of the year. Find recipes for creamy tomato soup, roasted tomato soup, and more! I don't peel the tomatoes because there are lots of vitamins and fiber in the skin.
Steps to make Use-up Tomato Soup:
- Bring the oil to a medium-high heat in a stock pot or large saucepan and fry the onions for 3 minutes, only stirring if necessary to avoid sticking.
- Add the garlic, celery and carrot and continue to fry gently, stirring occasionally. Add the potatoes and cook for a further minute, stirring thoroughly but gently.
- Stir in the quartered tomatoes, sugar, tomato purée and herbs, then the stock and bring to the boil, stirring occasionally. Reduce to a strong simmer, cover and cook for 20-25 minutes, until the vegetables are soft, stirring occasionally.
- Taste and season as wished. Add a little more sugar if you think needed.
- Whizz to desired consistency (or leave as is if preferred), sieving if there are any residual pieces of skin to remove. Serve piping hot with good bread or a crusty roll. Add a dollop of crème fraîche to each soup bowl if wished.
If you puree the soup well, you won't taste them. I use half cherry tomatoes, half. Tomato soup is all about comfort. Sick days, snow days—what would they be without a big bowl of it accompanied by a gooey grilled cheese? With that in mind, we came up with this easy version that doubles as a great way to make use of those ripe tomatoes you've got lying around.
So that is going to wrap it up with this special food use-up tomato soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
