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

Homemade Tomato Soup From Scratch Biography

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Homemade Tomato Soup (from scratch!)
Yum! This was the first time I have explored with making my own homemade tomato soup and it was delightful! I had a pile of tomatoes from the last pick of my garden and what better way to use them but to prepare a luscious tomato soup for our family!

Come on in and I will share with you my creation…

4 cups tomatoes, diced or pureed in the blender (approximately 8 small tomatoes) – I used part of my canned tomatoes and it worked great!
1 onion, chopped
4 garlic cloves, minced or a combination of cloves and garlic powder
1 cup chicken broth
1 tsp sea salt or garlic salt
1 Tbsp dry basil (or fresh if you have it!)
dash of pepper
2-3 tsp rapadura or other natural sweetener

Saute onion and garlic in a little coconut oil till tender and translucent. Add tomatoes and chicken broth and cook over medium heat for approximately 15 minutes. Remove from heat and allow to cool slightly before transferring carefully to a blender. Puree until smooth. Return to pot and add the remaining ingredients to your taste. Delightful with a dalop of sour cream on the top!

It’s supper easy and delicious…I can’t imagine going back to the store bought varieties now!

Soups are a fall favorite! Here are a few others to try: Spicy Lentil Soup, Chili & Garden Chowder – all of which can be made without meat and thus very frugal, whole and nutritious!
Homemade Tomato Soup (You’ll Never Go Back To Canned)
Tomato Soup and cheese something (tuna melts, open face melts, grilled cheese, quesadillas) is one of my favorite basic, comforting meals. Back in the day, canned tomato soup was a staple in our house.

But then, as you know, came the curse of label-reading. Uck. And that’s all I’m gonna say about what I found on the label.

Really, though, I can’t believe how many years I just bought things completely oblivious to what was in them. And if I’m being honest (and I try to be here…), part of me looks back with fondness on the time when I just threw things in my cart and went on my merry way.

The other part of me is horrified. So that part wins.

And you know what? Once I made tomato soup from scratch I found out how easy it is, but more important, I found out how much better it tastes. Way more like tomatoes and a lot less like watery ketchup (thanks to all the added sugar in canned soups).
This is what I use to make a basic tomato soup. Occasionally I’ll add orange juice (I know it sounds weird, but it adds sweetness and flavor) and on cool days in the summer and fall always fresh basil, but this is the basis for all the variations. Butter, onion, garlic, carrot, tomatoes (these are diced frozen ones, I use canned when I don’t have frozen), chicken or vegetable broth (I used frozen homemade chicken stock), and spices. I also threw in a can of canned Bruschetta Tomato Topping I made from last year’s tomatoes, just for the fun of it and the added flavor.

I know, I live on the wild side here.
Making tomato soup from scratch is as simple as sauteing onions in butter, adding the rest of the ingredients and boiling for a bit before blending everything up until smooth. I used to pour the soup (in batches) into a blender and would often get sprayed with hot liquid. Plus there were extra dishes.

When I discovered the immersion hand-held blenders, man I was in love! I started with a cheap-o plastic one because it was only $7.99 and I wasn’t sure how good they would work. It lasted for a few years, but the plastic didn’t hold up well in hot soup (and since then I’ve read all about how plastic and hot things should never go together…). Now I use a Cuisinart Immersion Blender with an all metal, removable neck and blade. At only around $30, it’s not the most expensive, but it works great for my purposes and holds up to hot soups no problem.

Wow, that totally sounded like an ad…sorry! The link above is to Amazon (I get a few cents if you go there from my site), but I really do like it, and if you are wanting one I just wanted to share my experience and maybe save you from spending $7.99 on one that didn’t last like I did.

And while making soup from scratch is not quite as quick as opening a can, it only takes 20 to 30 minutes – still a quick meal. While it’s cooking, you can prepare your cheesy side (try some black bean quesadillas- yum) and have a quality, real food meal on the table in 30 minutes.

    3 Tb. butter
    1 onion, chopped
    2 carrots, peeled and chopped
    1 clove garlic, minced
    1/2 tsp. dried thyme
    1 tsp. dried basil
    salt and pepper to taste
    4 c. chopped tomatoes (or 3 14-oz cans)
    4 c. chicken or vegetable stock

    Melt the butter in a 4-qt saucepan over medium heat. Add the onions and carrots and cook for 5 minutes until softened. Add the garlic and cook another minute.
    Add all the remaining ingredients and bring to a boil over medium-high heat, then reduce heat and simmer for 15 to 20 minutes.
    Blend with an immersion blender (or in batches in a blender) until smooth.
    When serving, garnish with sliced green onions, parsley, or fresh basil.

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