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

Tomato Soup Recipe Jamie Oliver Biography

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Tomato soup is time-tested comfort food. This recipe calls for canned San Marzano tomatoes and a quick purée with an immersion blender—it requires a small amount of patience but yields an enormously soothing payoff. Needless to say, it cries out for the perfect grilled cheese sandwich.

What to buy: San Marzanos are a plum tomato variety with thick flesh, relatively few seeds, and a sweeter, less acidic flavor than other tomato varieties. Canned San Marzanos imported from Italy have consistently good flavor. They’re widely available at supermarkets and Italian groceries.
Classic Tomato Soup:

Ingredients
For the soup:

    1 tablespoon olive oil
    1 tablespoon unsalted butter
    1 medium yellow onion, medium dice
    Kosher salt
    2 medium garlic cloves, minced
    Pinch of red pepper flakes (optional)
    1 (28-ounce) can whole peeled tomatoes in their juices, preferably San Marzanos
    1 1/2 cups low-sodium chicken broth or water
    1/3 cup heavy cream
    Freshly ground black pepper, to taste

Optional garnishes (alone or in combination):

    Extra-virgin olive oil
    4 fresh basil leaves, julienned
    Freshly grated Parmesan cheese

Instructions

    1Place a medium saucepan over medium-low heat and add the oil and butter. When the butter melts, add the onion and a big pinch of salt. Cook, stirring occasionally, until the onion is completely soft, about 15 minutes. (If at any point the onion looks like it’s beginning to brown, reduce the heat.) Add the garlic and optional red pepper flakes and cook for 5 minutes more, stirring occasionally.
    2Increase the heat to medium and add the tomatoes and their juices to the pan. Roughly crush the tomatoes with the back of a wooden spoon and cook until they’re hot and beginning to soften, about 10 minutes. Add the broth or water and bring to a simmer. Cook at a medium simmer until the tomatoes begin to fall apart, about 15 minutes.
    3Remove the soup from the heat and cool slightly, about 10 minutes. Purée the soup directly in the saucepan using an immersion blender, or use a countertop blender, carefully puréeing the soup in a couple of batches until smooth.
    Return the soup to the burner over low heat and stir in the cream. Add black pepper, then taste and adjust the seasoning with additional salt or pepper as needed. Serve in warmed bowls, as is or topped with the garnishes of your choice.

Fresh Tomato Soup
Nothing says comfort more than a warm bowl of tomato soup. Ditch the can and prepare this homemade soup with fresh veggies. Buying in season is smart on so many levels: Produce tastes best in season, and it’s usually less expensive. Since we crave tomato soup beyond the peak of summer, this recipe calls for plum tomatoes, which tend to be flavorful all-year long.

Smart Packing Tip: Don’t skimp on soup toppings just because it’s lunch. Add a dollop of yogurt and a sprinkling of basil before packing this soup in your thermos.
Nutrition Made Easy:
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.
Classic Tomato Soup:
Silky tomato soup is like the little black dress of soups. Unadorned and paired with a grilled cheese sandwich, it’s a comforting lunch. Dressed up with simple garnishes, it makes a sophisticated start to a dinner party.

Use the Creamy Vegetable Soups Recipe Maker to create your own classic soup, or fill your interactive bowl with all your favorite ingredients for a twist on a classic soup.

    2 Tbs. extra-virgin olive oil
    1 Tbs. unsalted butter
    1 large white onion, finely chopped
    1 large clove garlic, smashed and peeled
    2 Tbs. all-purpose flour
    3 cups lower-salt chicken broth
    28-oz. can whole peeled plum tomatoes, puréed (include the juice)
    1-1/2 tsp. sugar
    1 sprig fresh thyme
    Kosher salt and freshly ground black pepper
    3 Tbs. thinly sliced fresh basil, chives, or dill, or a mixture of all three (omit if using one of the garnishes below)

Tip:
Be sure to purée in small batches and crack the blender lid slightly (or remove the center cap from the lid). Steam can build up once you start blending, and if the lid is on tight or the blender is overfilled, it will spray hot soup all over you and your kitchen. For protection, cover the top with a dishtowel while puréeing.

In a nonreactive 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.

Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.

Discard the thyme sprig. Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs or dolloped with one of the garnishes below.

Make Ahead Tips

This soup stores beautifully and tastes better the second day. You can keep it in the refrigerator as long as you bring it to a boil every two days. Or you can stash it in the freezer for up to three months.
Serving Suggestions

To add a creamy touch, try one of these garnishes:

Sour cream, goat cheese & Parmesan garnish: In a small bowl, combine 1/2 cup sour cream with 1/4 cup crumbled goat cheese. Add 1 Tbs. freshly grated Parmigiano-Reggiano, 1 Tbs. thinly sliced chives, and 1 Tbs. extra-virgin olive oil. Mix thoroughly and season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.

Crème fraîche, herb & horseradish garnish: In a small bowl, combine 1/2 cup crème fraîche with 1 Tbs. minced fresh dill and 1 Tbs. minced scallion. Add 1/2 Tbs. well-drained prepared white horseradish and mix well. Season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.
Homemade Tomato Soup:
Ingredients

1 (14-ounce) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream, optional

Directions

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

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