Source:- Google.com.pk
Summer tomato soup
Ingredients
1 Tbsp Olive oil
2 Garlic cloves, roughly chopped
¼ cup Fresh oregano
11 Roma tomatoes, quartered
1 Red capsicum, roughly chopped
1 handful Fresh basil
Directions
Heat a generous amount of olive oil in a frying pan on a low-medium heat, add all ingredients except for the basil.
Season well with salt and pepper, stirring well and watching the juices come out from the tomatoes, tasting as you go and adjusting seasoning.
Cook on low for 5-8 minutes, stirring occasionally.
Add basil and simmer for a further 5 minutes. Turn off the heat, allow to rest and cool for at least 8-10 minutes.
When slightly cool, place all the ingredients into a highspeed blender and blend until nice and creamy.
Reheat your blended soup on a low heat and serve.
Homemade Creamy Tomato Soup
Ingredients
Serves: 2
6 ripe tomatoes
2 tablespoons butter or olive oil
3 cups (750ml) chicken stock
1 cup (250ml) milk (or light cream)
celery leaves or parsley sprigs, for garnish
Directions
Preparation:10min › Cook:25min › Ready in:35min
Finely chop the tomatoes.
Heat the butter or oil in a heavy saucepan and saute the tomatoes until they are mushy. Add the chicken stock and simmer 20 minutes.
Puree the soup in a blender, then return it to the saucepan. Add the milk and reheat. If you want it extra rich, add some more butter to finish.
Simply Delicious Tomato Soup
Why have I never thought of this recipe before??
I made this today for lunch and it was devine. As with all of my recipes simplicity is the key again, start to finish under 10 minutes.
1 x 440g tin of Tomato's
1/2 cup water
1/4 to 1/2 cup of full cream
1 teaspoon Xylitol or equivalent sweetner
Salt and Pepper to taste
Combine all ingredients in a medium sized pot and heat and at any point use a blender or stick blender to reduce any chunky bits, simple enough?
Makes 2 servings
Garnish with some grated cheese, parsley etc and season.
Fresh Tomato Soup with Basil Oil
Serves: 4-6
Preparation Time: 15 Minutes
Cooking Time: 30-35 Minutes
Tools: Food Processing Attachment / Multi-Mill / Colander and Sieve
Method
Using the food processor, fitted with the knife blade, roughly chop the onions and garlic. Heath the oil and butter in a saucepan, add the onions and garlic and fry gently for 10-15 minutes, or until softened.
Roughly chop the carrots, then tomatoes in the food processor and add to the pan with the stock and tomato purée. Bring to the boil, cover and simmer gently for 15 minutes.
Meanwhile make the basil oil. Place the basil leaves and olive oil in the multi mill and blend until smooth. Strain through a fine sieve and set the basil oil aside.
Using the sieve fitted with the fine screen, rough side uppermost, sieve the soup. Return to the pan, season to taste and heat through. Serve in warm bowls, drizzled with basil oil and garnished with Pecorino shavings, if desired.
Ingredients
2 onions, peeld and quartered
1 garlic clove, peeled
30ml (2 tbsp) olive oil
25g (1oz) butter
2 carrots, peeled
900g (2lb) ripe tomatoes
600ml (1 pint) vegetable stock
30ml (2 tbsp) tomato purée
salt and freshly ground black pepper
Pecorino shavings, to garnish
For the basil oil:
12 basil leaves
90ml (6tbsp) olive oil
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