Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, caramelized tomato soup. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Caramelized Tomato Soup is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Caramelized Tomato Soup is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have caramelized tomato soup using 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Caramelized Tomato Soup:
- Make ready 2 roma tomatoes, very ripe
- Get 2 cans diced tomatoes (14oz. each)
- Make ready 1 tbsp tomato paste
- Prepare 2 small to medium carrots
- Take 1 celery stalk
- Make ready 1/2 red onion
- Get 2 cloves garlic
- Make ready 200 gr elbow or any other small pasta (7oz)
- Get 170 gr panela cheese (6oz)
- Prepare 2 tbsp extra virgin olive oil
- Make ready 3 tbsp unsalted butter
- Take 4 tbsp sour cream
- Make ready to taste tarragon
- Get to taste salt (I use pink Himalaya salt)
- Make ready to taste freshly ground black pepper
Instructions to make Caramelized Tomato Soup:
- Chop carrots, celery, and fresh tomatoes, reserve. Chop onion and garlic.
- Cut the cheese in small cubes, put in a bowl and reserve for later use.
- Drain the canned tomatoes over a bowl. Use a spoon to squeeze the tomatoes and get them as dry as possible. Save the juice!
- Put a large saucepan over medium heat, add the oil and 1 tbsp butter. Once hot, add the chopped onion and garlic, season with salt & pepper and saute until onions are soft, about 5 minutes. Stir often.
- Add carrots, celery, and the fresh tomatoes. Cover and let cook until the carrots are just tender, about 10 minutes. Stir occasionally.
- Add the drained canned tomatoes and the tomato paste. Cook uncovered and stirring frequently, until the tomatoes caramelize, about 15 minutes.
- While the tomatoes caramelize, boil a pot with salted water and cook the pasta until al dente. Drain the pasta and return to pot, mix with the rest of the butter, salt and pepper, and set aside.
- Once the tomatoes are caramelized, add the strained juice from the canned tomatoes, plus 2 cups water to the saucepan. Bring to a simmer and cook, partly covered, for an additional 10 to 15 minutes (the vegetables should be very tender at the end)
- Transfer the soup to a blender and pureé. Careful: soup is very hot; start at a low speed and gradually increase it to avoid splattering. Watch for your desired texture: I prefer a a more chunky soup, but you can pureé until silky smooth if you want. Once blended, return to saucepan.
- Add the buttered pasta to the soup and mix well.
- Divide the cheese into plates and scoop the soup on top. Garnish with a dollop of sour cream and a pinch of tarragon. Enjoy!
So that’s going to wrap this up for this special food caramelized tomato soup recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope My page becomes “the place to be” when it comes to caramelized tomato soup cooking. Go on get cooking!
