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

Tomato Soup From Tomato Paste Biography

Source:- Google.com.pk

How To Make Tomato Soup from Tomato Paste

You Will Need:
    2 cans of Tomato Paste
    Water and Milk
    Baking Soda and Sugar
    Assorted Spices

Life is full of “Firsts”.

Your first day of school. Your first time driving a car by yourself. Your first kiss.

As you get older you still have firsts but they don’t have quite the same excitement.

Your first pair of bifocals. The first time someone asks you if you want the Senior Discount.

And this week . . . my first root canal. *yuck*

The combination of a sore, numb mouth, and having to pay lots of $$$ to the dentist, made it a good week to make a couple frugal batches of soup. I tried one new soup recipe and made another batch of a familiar recipe.

The new recipe was a method for making tomato soup from tomato paste. I had tried something like this once before without much success, ending up instead with a kind of pinkish lumpy soup that wasn’t very appetizing. But this new recipe did things a little differently, heating the tomato paste and the spices in one pan, and the milk in another, and then combining the two into a nice creamy red mixture.

Ingredients

    4 (28-ounce) cans peeled whole tomatoes
    1/4 cup olive oil
    Fleur de sel
    Freshly ground black pepper
    4 tablespoons unsalted butter
    1 cup sliced sweet onion, such as Vidalia
    2 cloves garlic, crushed
    2 sprigs fresh thyme
    1 bay leaf
    1/4 teaspoon cayenne pepper
    2 cups homemade or store-bought low-sodium chicken stock
    6 fresh basil leaves
    1/2 cup heavy cream

Directions

    Preheat oven to 350 degrees.

    Strain tomatoes in a colander set over a medium bowl; set juices aside. Remove tough inner membrane from tomatoes and lay flat on a rimmed baking sheet; drizzle with olive oil and season with fleur de sel and black pepper. Transfer to oven and cook until just beginning to brown, about 10 minutes. Remove from oven and set aside.

    Melt butter in a large saucepan over medium heat. Add onions, garlic, thyme, bay leaf, and cayenne pepper; cook, stirring until onions are soft and translucent, about 10 minutes. Add roasted tomatoes, reserved juice, and 1 teaspoon fleur de sel. Bring to a simmer and cook for 10 minutes. Add chicken stock and cook 10 minutes more.

    Remove from heat and add basil; let stand 3 minutes. Remove basil, thyme, and bay leaf. Pass tomato mixture through a food mill fitted with a fine disk into a medium saucepan. Add cream and stir to combine; gently reheat soup until warmed through. Season with salt and pepper and serve.

Martha's Fresh Tomato Soup with Parmesan Chive Croutons

My sweet friend Melanie gave me a big box of tomatoes fresh out of her garden yesterday! Joy! Happiness! More tomato toast! More BLT's! Now I can pretend it's still summer, and enjoy these gems. I had this tomato soup a few years ago at a Recipe Club dinner and loved it. It takes about 10 minutes to make. I'm sharing my modified version. I cut the amount of cream and butter, so I could eat this for lunch without feeling guilty. Gilt. It's really a four letter word isn't it?? If you leave the "u" out. Anyway. I made this and it seemed to be missing something - I know I just said I left out some of the cream and butter. No, it needed a yummy crouton. I froze a few extra pieces of french bread I made a couple of weeks ago, so I pulled that out of the freezer, sliced it up (frozen) and threw it into a pan. Yummalicious. Thanks Mel.
Martha's Fresh Tomato Soup
adapted from Martha Stewart
printable recipe

Ingredients

1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

Directions

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.

Now dump in the diced tomatoes and stir to combine. Add the tomato juice.

Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)

Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.

Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.

Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.

Serve the soup warm!

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