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

Cream Of Tomato Soup Biography

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Cream of Fresh Tomato Soup:
Ingredients
3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Directions

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
Cream of Tomato Soup:
Ingredients Edit and Save
Original recipe makes 6 - 1 cup servings Change Servings

    2 tablespoons butter

    1 onion, chopped

    2 tablespoons all-purpose flour

    1 quart tomato juice

    salt to taste

    2 cups milk
Directions

    In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
Cream of tomato soup:
Ingredients

    1 onion, chopped
    25g butter
    1 clove garlic, crushed
    1tsp paprika
    1tbsp tomato purée
    1kg tomatoes, chopped
    2tsp sugar
    1 bay leaf
    600ml chicken or vegetable stock
    142ml tub double cream
    Basil leaves, to serve (optional)

Method

    Fry the onion in the butter for 10 mins until softened. Stir in the garlic and paprika and cook for 1 minute. Add the purée and continue for 2 mins more.
    Add the tomatoes, sugar, bay leaf and chicken or vegetable stock. Bring the soup to the boil then simmer for 20 mins.
    Remove the bay leaf. Blend the soup in batches in a food processor or blender until smooth. Push through a sieve to remove any skin or seeds and return the liquid to the rinsed-out pan.
    Stir in two-thirds of the double cream and reheat the soup gently. Once it's hot, serve your tomato soup immediately in warmed bowls with a swirl of the remaining cream and a garnish of basil leaves.
Cream of Tomato Soup
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Pappa al Pomodoro (Bread and Tomato Soup)
As a nation, we didn't know we loved tomato soup until someone condensed it and put it in a can. That's when it became a steady presence on our tables, a fixture in our pantries and in our imaginations. (It's no accident that Andy Warhol's most famous soup can silkscreen is of tomato soup and not, say, vegetable beef.) To those of us who grew up loving the ready-made stuff, a recipe for homemade cream of tomato soup—a variation popularized in 1900, when Campbell's started printing the recipe on labels—is nothing short of revelatory. Crushed tomatoes bring brightness and body; bacon, a smoky depth; and a generous finish of crème fraîche infuses that signature luxuriousness. It's nuanced and vibrant in ways that the stuff out of a can just can't be. It's—if you'll pardon the expression—m'm, m'm, good.
INGREDIENTS
4 slices thick-cut bacon, finely chopped
2 tbsp. unsalted butter
4 cloves garlic, finely chopped
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
3 tbsp. tomato paste
1 tbsp. flour
4 cups chicken stock
2 sprigs thyme
1 bay leaf
1 (15-oz.) can whole, peeled tomatoes in juice, crushed by hand
¼ cup heavy cream
Kosher salt and freshly ground black pepper, to taste
Crème fraîche, croutons, and finely chopped chives, to garnish

INSTRUCTIONS
Heat bacon in a 4-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes. Add butter, and increase temperature to medium-high; add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes. Add flour, and cook, stirring until smooth, about 2 minutes more. Add stock, thyme, bay leaf, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 30 minutes. Remove from heat, and purée; return to saucepan, and stir in cream. Season with salt and pepper. Divide among bowls; dollop with crème fraîche, and sprinkle with croutons and chives.

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