Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Tuesday 10 March 2015

Tomato Soup Diet Recipe Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Tomato Soup Diet Recipe Biography

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Tomato Soup
Ingredients
Carrotsto taste (in pieces)
Chicken stock cubes2 cubes
Italian herbs to taste
Onionshalf (big onion)
Parsleyto taste
Pepperto taste
Saltto taste
Tomato concentrate2 table spoons
Tomato Pieces2 tins (800g)

Instructions
1

Fill a big pot with 2 litres of water and boil with 2 stock cubes.
2

Into that, put half a big onion shred into pieces.
3

Add some salt, some pepper, parsley, Italian herbs, pieces of carrot. Let it boil for about 10 minutes.
4

Add 2 tins of shred tomato pieces (2x400g) and two spoons of tomato concentrate. Let it boil and stir. After about 10 minutes, check the taste, if you wan to add any spices. At the end you can add some dried vegetable pieces.
Nutrition Made Easy

Ingredients
2 cups fat-free, less-sodium chicken broth $
1 cup chopped onion $
3/4 cup chopped celery $
1 tablespoon thinly sliced fresh basil
1 tablespoon tomato paste $
2 pounds plum tomatoes, cut into wedges
1/2 teaspoon salt $
1/4 teaspoon freshly ground black pepper $
6 tablespoons plain low-fat yogurt $
3 tablespoons thinly sliced fresh basil
Preparation

1. Combine first 6 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 30 minutes. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper. Ladle 3/4 cup soup into each of 6 bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons basil.
Real Healthy Tomato Soup
INGREDIENTS
Serves 5

    4 large heirloom tomatoes
    1 Tablespoon coconut oil
    1 sweet, yellow onion, chopped
    3 sweet colorful bell peppers, seeded and chopped
    1 bay leaf
    1 teaspoon dried thyme
    1 teaspoon sweet paprika
    2 cloves garlic, minced
    6 oz organic tomato paste
    1 teaspoon sea salt
    1 teaspoon ground pepper
    ½ cup filtered water
    4 cups chicken broth
    1 Avocado, sliced
    1 bunch cilantro, chopped

INSTRUCTIONS

    Bring a large pot of water to boil. Cut a large X into the bottom of each tomato, then drop into the boiling water for 3 minutes. Remove with tongs. Set on a cutting board and allow to cool. Once cooled, peel and seed the tomatoes, then chop.
    In a large soup pot, heat the coconut oil over medium. Add the onions, bell peppers, bay leaf, thyme, paprika and garlic. Saute for about 5 minutes, until the onions and peppers become tender.
    Add the tomato paste, salt, pepper and water. Mix well and cook for another 5 minutes.
    Add the chicken broth and tomatoes, cover and simmer for 25 minutes.
    *Optional* At this point you have the option of blending your soup, for a smooth consistency. It is not necessary, it you prefer a chunky soup then do not blend. To blend: Allow the soup to cool before blending in a food processor or by using an immersion blender.
    To serve, remove the bay leaf, ladle the soup into 5 soup bowls, then top with sliced avocado and chopped cilantro.

NUTRITION

Calories: 170     Fat: 8 g     Carbohydrates: 19 g     Sodium: 404 mg     Fiber: 8 g     Protein: 5 g
Tomato Soup Recipe with Roasted Garlic and Basil – 5:2 Diet Recipes
Ingredients

    1kg Ripe Tomatoes (I used a mixture of plum tomatoes, vine tomatoes and cherry tomatoes)
    1 bulb Garlic
    1 stick Celery
    1 Small Carrot
    2 Banana Shallots
    1/2 - 1 tablespoon Balsamic Vinegar (NB if your vinegar is 'strong' reduce the amount.)
    1 handful Basil (Stems chopped, leaves retained for garnish)
    1 tablespoon Olive Oil
    500ml Stock (Marigold works well, as does fresh chicken stock)

Optional

    1 teaspoon Sugar

Directions
Step 1     Cut the tomatoes in half lengthway and place them cut side up on a baking tray. Season well with salt and pepper and drizzle a little of the olive oil over them retaining about a teaspoon. Cut the head off the garlic bulb and wrap the whole thing in tinfoil
Step 2     Place them and the garlic bulb in a preheated oven at 190c for around an hour till the tomatoes are soft and the edges are starting to char
Step 3     Finely dice the celery, carrot and shallot and place in a large stockpot with the remainder of the oil. Cook for 8-10 minutes over a gentle heat till the mix starts to soften. Put to one side until the tomatoes are ready
Step 4     Add the tomatoes and all the juices to the mixed vegetables. Using a fork, squeeze out all the softened garlic into a bowl and discard the skin and root. Add the garlic paste to the tomato mixture. Add in the basil stems
Step 5     Add the stock and bring to the boil. Cook for around 20 minutes before blending with a stick blender. Check the seasoning and add half the balsamic before checking again. If you like, add a teaspoon or so of sugar (I don't usually find I need to do so) and add the rest of the balsamic and salt and pepper to taste.
Step 6     Serve hot or cold garnished with fresh basil leaves and your choice of croutons, creme fraiche, greek yoghurt or crispy garlic.

Tomato Soup Diet Recipe Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Canned Tomato Soup Recipe Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Canned Tomato Soup Recipe Biography

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Homemade Tomato Soup
We make a lot of soup at our house, and tomato soup is one of the most popular. I’ve tried dozens of styles – creamy, spicy, chunky, thin, with dumplings, with rice, hot, cold, with tomatoes from the garden, using canned tomatoes, and many others. This particular recipe is low in calories and fat but still full of real tomato flavor. If you don’t have the fresh herbs listed, you can substitute dried. And of course, chicken broth can be substituted for the homemade vegetable broth that we use.
Ingredients

2 Tbl extra-virgin olive oil
1 Tbl unsalted butter
1 large white onion, finely chopped
1 large clove garlic, smashed and peeled
2 Tbl all-purpose flour
3 cups homemade vegetable broth
28 oz. whole peeled plum tomatoes
1-1/2 tsp. sugar
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
3 Tbl thinly sliced fresh basil, chives, or dill, or all three
Method

    Heat oil and butter over medium-low heat until butter melts.
    Add onion and garlic until soft but not browned (8 minutes). Stir occasionally.
    Add flour and stir to coat.
    Add broth, tomatoes, sugar, thyme, and 1/4 tsp each salt and pepper.
    Bring to a simmer while stirring. Make sure the flour doesn’t stick to the pan.
    Reduce heat to low, cover, and simmer 40 minutes.
    Discard thyme sprig.
    Let cool briefly and purée in a blender.

Makes about 8 cups.
71 Calories per cup of Classic Tomato Soup
Tomato Soup
Ingredients

    ½ C onion, diced
    ¼ C butter
    2 - (14.5 oz.) cans petit cut diced tomatoes
    1 tsp salt
    ½ tsp black pepper
    ¼ tsp baking soda
    ½ tsp dried Thyme
    1 C chicken broth
    ½ C half and half

Instructions

    In a large pan saute the onions in butter until tender.
    Add in tomatoes, salt, pepper, baking soda, chicken broth and thyme.
    Bring to a boil
    Then turn heat down to simmer for about 15 minutes or until slightly thickened.
    Allow mixture to cool
    Put into a blender or food processor and puree until smooth.
    You can strain out any solid pieces but I didn't.
    Return to saucepan or refrigerate.
    Right before serving bring to a simmer and half and half.
    Do not allow to boil after adding half and half.
Homemade Tomato Soup with Fresh Tomatoes
Prep time: 1 hour 15 min
Cook time: 30 min
Ready in: 1 hour 45 min
Yields: 6 servings
Metric Conversion

    30 mL olive oil
    20 grams butter
    3 Kilos fresh tomatoes
    2 medium onions
    2 red bell peppers
    10 garlic cloves
    1 large carrot
    80 grams tomato paste
    a handful of stale bread
    20 grams kosher salt
    5 grams ground black pepper

Ingredients

    2 Tablespoons olive oil
    2 Tablespoons butter
    6 lbs. fresh tomatoes, about 10 cups peeled (or 3-28 ounce cans whole tomatoes, peeled)
    2 medium onions, coarsely chopped
    2 red bell peppers, coarsely chopped
    10 garlic cloves, chopped
    1 large carrot, chopped
    3 ounces tomato paste
    1 Tablespoon kosher salt, or to taste
    1 teaspoon freshly ground pepper
    1/2 - 1 cup stale bread (optional)
    heavy cream or milk, vegetable or chicken broth (optional)
Instructions

    Preheat oven to 350 Fahrenheit (175 Celsius). Cover two baking sheets with aluminum foil for easy clean up. Arrange fresh or canned tomatoes, in a single layer, on baking sheets and place in preheated oven.
    Bake tomatoes for about one hour, until skin split and tomatoes soften. Remove from oven.
    When tomatoes have cooled enough to touch, peel and cut out the stem end with a serrated knife. If using a food mill, there's no need to peel the tomatoes.
    Meanwhile, in a medium pot, saute onion, bell pepper, carrot and garlic in olive oil and butter until translucent, about 10 minutes.
    Place sauteed veggies, tomatoes and tomato paste in a blender container and blend until smooth. If using a food mill, process the tomatoes. Blend other ingredients separately.
    Return pureed ingredients to the pot. Season with salt and pepper. Simmer for about 30 minutes, until soup is fragrant.
    Sample the soup. Thin with cream or broth if necessary. If too thin, return a small portion to the blender container and blend with the bread to thicken. Taste and adjust seasonings. Enjoy!

Serving Suggestions

    Garnish homemade tomato soup with freshly grated parmesan cheese and garlic croutons.
    Swirl a spoonful of fresh basil pesto into hot soup.
    Sprinkle with freshly ground pepper.
    Serve soup with garlic parmesan toasts and a glass of wine.
    Grilled cheese sandwiches are a classic complement for homemade tomato soup.

Canned Tomato Soup Recipe Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Cherry Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Cherry Tomato Soup Biography

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Cherry Tomato Soup Recipe
Ingredients

    1 pack cherry tomatoes (about a dozen tomatoes), stalks removed and whole
    1 tablespoon tomato puree
    1 stalk celery, diced
    1 red onion, diced
    1 carrot, diced
    1 clove garlic, peeled and whole
    2 italian sausages, sliced
    pinch of thyme flowers
    handful of fresh basil leaves, finely chopped
    500ml chicken stock
    handful of pasta of your choice
    extra virgin olive oil, to drizzle

How to make Cherry Tomato Soup

This is a really simple soup that goes great with lovely hunks of fresh bread.
Makes 3 portions.

    Add the onion, celery, carrot and garlic clove to a deep pan on a medium heat with a little olive oil. Sweat the veg down without colouring it. Season with salt and pepper.
    Add the italian sausage and thyme and stir round for a few minutes.
    Remove the garlic clove, then add the tomato puree and mix well.
    Add the cherry tomatoes and chicken stock and bring to a rolling boil.
    Scatter the pasta on the soup and simmer for 10 minutes. If you see the soup getting dry, add more boiling water.
    Season the soup to taste with salt and pepper. Scatter the chopped basil over and serve immediately.

    Recipe: Lemon Basil, Capsicum and Cherry Tomato Soup

    Ingredients:

        1 tbsp. ghee/coconut oil
        1 onion, peeled and chopped
        1/4 bunch celery, washed and chopped
        2 garlic cloves, peeled and mashed/chopped finely
        1 C. of cherry tomatoes, washed and sliced
        2 red capsicums (bell pepper), washed, seeds discarded & chopped
        1 zucchini, washed and chopped & ends cut off
        chicken broth, beef bone broth or vegetable stock, enough to cover the veggies
        a few tbsp. (or to taste) lemon basil
        salt and pepper (to taste) & few slices of fresh chilli (optional)

    How to:

        In a large enough pot, on medium low heat your oil of choice, along with the peeled and chopped onion, chopped celery and the garlic cloves.
        Add the washed and sliced cherry tomatoes and the washed and chopped capsicum (bell pepper) and stir for a few minutes.
        Continue stirring and add the washed and chopped zucchini. Stir for a few more minutes.
        Add enough broth of your choice to just cover the veggies. Add a lid to pot and turn it down to very low. Cook until the veggies are soft.
        Then add the lemon basil and leave it to infuse in the soup for a few minutes (with the heat off). Blend the soup using a stand mixer or add it in batches in a blender until it is smooth and thick.
        Season with salt and pepper and serve with a few slices of fresh chilli, if you like.

Chilled Roasted Cherry Tomato Soup
Ingredients:

    1.5k sweet ripe cherry tomatoes usually vine or whichever is best. Cut in half.
    200/250g sun dried tomatoes roughly cut.
    2 red onions chopped
    Bunch of Chopped basil and parsley stalks and a few chopped flat leafs.
    4/5 cloves garlic chopped not too fine.
    4 tbsp Olive oil
    Balsamic vinegar to taste.
    Optional rocket/mozzarella/croutons

Method:

    Scatter oil/tomatoes/onion/garlic/herbs season and roast in 200 c Fan oven 30/40 min until tomatoes blister.
    Leave to cool, then remove some of the 'obvious' garlic and blitz rest in blender. Then pass through a sieve and discard the seeds skins etc,
    Try and push as much as possible through. I do this with the help of a bit of vegetable stock It should be a little thick, but it is strong and can be diluted.
    Add balsamic to taste, garnish with rocket, croutons, mozzarella, creme fraiche, or nothing!

Cherry Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

How To Make Simple Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

How To Make Simple Tomato Soup Biography

Source:- Google.com.pk

Easy Tomato Soup & Grilled Cheese Croutons:
Ingredients
3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream
Grilled Cheese Croutons (see below)

Directions

In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.

Serve hot with Grilled Cheese Croutons scattered on top.

Grilled Cheese Croutons

4 (1/2-inch-thick) slices country white bread

2 tablespoons unsalted butter, melted

4 ounces Gruyere cheese, grated

Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.

Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

Quick Creamy Tomato Soup:
Ingredients

2 (15-ounce) containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
1 (28-ounce) can concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil, cut into chiffonade, for garnish
Soup toppers, for garnish, recipe follows
Soup Toppers:
4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market
2 cloves cracked fresh garlic, optional
Extra-virgin olive oil
Freshly ground black pepper
1/2 pound shredded cheese to compliment your soup: provolone, Asiago, cheddar, Gruyere, Swiss, etc.

Directions

Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating soup toppers.

Soup Toppers:

Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

Yield: 4 servings Preparation time: 5 minutes Cooking time: 1 minute

Recipe courtesy Rachael Ray
Lightly spiced tomato and red lentil soup:
Ingredients
Serves: 4

    1 tbsp olive oil
    1 onion, roughly chopped
    2 celery sticks, roughly chopped
    1 carrot, peeled and roughly chopped
    1 garlic clove, crushed
    1 tsp ground cumin
    ½ tsp ground coriander
    175g split red lentils
    1.2 litres vegetable stock
    400g can plum tomatoes
    2 tsp tomato purée
    1 bay leaf

    For garnishing
    4 tbsp Greek yoghurt
    2 tbsp chopped fresh coriander

Method
Prep:20min › Cook:40min › Ready in:1hr

    Heat the oil in a saucepan. Add the onion and cook over a low heat for 7–8 minutes, stirring occasionally, until beginning to soften. Stir in the celery and carrot and cook for 3 minutes, stirring frequently. Add the garlic, cumin and coriander and cook for a further minute, stirring constantly.
    Add the lentils, stock, tomatoes with their juice, tomato purée and bay leaf. Bring to the boil, reduce the heat, then half-cover the pan with a lid and simmer for 25–30 minutes until the lentils and vegetables are very soft.
    Meanwhile, stir the coriander into the yoghurt for the garnish.
    Remove the bay leaf from the soup. Blend the soup in the pan using a hand-held blender, or tip into a blender or food processor, process until smooth, then return the soup to the pan. Check the consistency; it will be fairly thick, so if you prefer it thinner, dilute with a little more stock. Season to taste, then reheat until just bubbling. Serve drizzled with some of the coriander yoghurt and sprinkled with freshly ground black pepper.
variation
For a spicy lentil and parsnip soup, stir in ¼ tsp crushed dried chillies with the spices and add 225g roughly chopped parsnips instead of the celery.

How To Make Simple Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Vegan Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Vegan Tomato Soup Biography

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RECIPE: Vegan Tomato Coconut Curry Soup
Looking for a change from the old fashion tomato soup you’re used too? Curry paste and coconut milk give a sweet bite to this Vegan tomato coconut curry soup and still goes great with an oozing grilled cheese sandwich. You can make it as mild or as spicy as like it by adding more or less curry paste. The lemongrass in the curry pairs perfectly with the acidity of the tomatoes. I prefer to use red curry paste because it’s got more of a kick, but green curry paste will work just fine. One of the best things about this soup is the simplicity of the recipe and that it only takes about 20-30 minutes to prepare. Throw a batch of this in a thermos and haul it on your next back country trip. It will surely keep you warm and nourished for the ride down.

Serves 4-6
3 15 oz Cans of whole tomatoes
1 15 oz Can Coconut Milk (you can also use Lite Coconut Milk)
1 cup Veggie Broth or Chicken Substitute Broth (I love using Edward and Sons, Not-Chikn)
½ cup Yellow onion, rough chopped
¼ cup Fresh Basil, chopped
2 Tbs Red Curry Paste
2 Tbs Olive Oil
2 Garlic Cloves, chopped
Salt and Pepper To Taste

Heat up a large pot on the stove to medium to high heat. Add oil and onion and sauta till onions turn translucent. Add garlic and sauta for one more minute or so. Set the basil aside and add remaining ingredients to the pot then bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Puree in small batches in a blender till completely smooth. You want a nice velvety texture. Serve with fresh chopped basil.
Vegan Creamy Tomato Soup
I hope you all had an awesome weekend!! We had our Halloween party and it was so much fun!! Hubby made the quinoa salad, and dressed up like Indiana Jones (I loved him in that hat!). I was a skeleton… I’ll get some photos to share with you guys tomorrow. But overall it was such a blast!!! Now onto today’s recipe!!

Tomato soup is simply delicious!! It’s one of hubby’s favorites, and he is a pro at making delicious ones, so I let him kind of take over this one. It came out really tasty, and when he told me how he made it I thought it was brilliantly simple.

Need lunch for the week but only have a few minutes to spare? You can make this. Seriously.

If you are a raw foodie, you can easily make this raw by using fresh tomatoes in place of the cans.

If you have kiddos, I have found that even the pickiest eater will eat tomato soup. You can make this for the quickest dinner, or send them to school with it!! I have not yet ordered anything from her, but the awesome gal over at LiveESP offers this non-toxic and BPA free thermos, which would be perfect to use to pack this soup. I like that she does the legwork on the BPA free, eco friendly, non-toxic items so I don’t have to spend the time researching.

Speaking of BPAs, I have been looking for a while for BPA free tomato products. I mentioned before that the lining in most cans contains BPAs, and because of the acidic nature of tomatoes, its best if they do not come in contact with BPA containing products. I recently found a canned tomato product that is BPA free!! I was so psyched, the link is below, but the brand is Bionaturae and the products are also organic!!

If you want to make it a little more substantial, you can add in some cooked rice or quinoa.

Health highlight of tomatoes: Tomatoes are also full of antioxidants that have been shown to prevent certain types of cancer (specifically lung and prostate) promote heart health, and may be helpful in supporting bone health. One of these antioxidants is lycopene, which has been linked to higher functionality with age, as well as increases your skins natural SPF! Lycopene has been found to be more bioavailable in cooked tomato products, like the canned tomatoes used here!
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 4-6

Ingredients

    1 clove Garlic (peeled)
    1 Shallot (peeled)
    2 – 28 oz cans Peeled Whole Tomatoes
    1 cup Almond Milk (unsweetened – coconut milk would be awesome too)
    1 tablespoon fresh Thyme (or 1 tsp dried)
    1 tablespoon Celery Seed
    2 tablespoons of EV Olive Oil (plus additional for finishing, optional)
    Salt and Pepper (to taste)

Instructions

    Place all the ingredients in a blender
    Blend until smooth
    Heat up and serve
    Enjoy!!!!!!!!!!
Roasted Tomato Soup
After enjoying two unusually warm weeks, we’re back to the more common winter weather here in the South. To heat myself up during what is (hopefully) the last cold weather of the season, I decided to try making homemade creamy tomato soup for the first time.
This recipe is simple, yet calls for roasting the tomatoes first as an interesting twist. And to stay true to the canned tomato soups that I know and love, I puréed the mixture until completely smooth instead of leaving the small chunks that the recipe calls for.

Enjoy!

Roasted Tomato Soup

6 lbs. roma tomatoes
1 Tbsp. minced garlic
1/4 cup finely chopped shallots
1/4 cup extra-virgin olive oil
1 cup fresh basil, cleaned and chopped
1/4 cup fresh chives, chopped
1 Tbsp. fresh tarragon, chopped
3 Tbsp. balsamic vinegar
2 tsp. kosher salt
1 tsp. black pepper
5 cups roasted vegetable stock

•Cut the stems off the tomatoes and cut in half. Place cut-side down on a parchment-lined baking sheet and roast in a 350°F oven for 1 1/2 hours, or until the expelled juices dry but the tomatoes are not burned.

•Meanwhile, sauté the garlic and shallots in the olive oil until translucent.

•In a large pot, combine the roasted tomatoes and sautéed garlic-shallots with the remaining ingredients. Simmer for 30 minutes.

•In a blender, purée until well mixed but not completely puréed.

Vegan Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos