Caramelized Tomato Soup. .most comforting soups in existence—tomato soup and French onion soup—into one powerhouse of a bowl. Bring the soup to a boil. Homemade roasted tomato basil soup with garlic, olive oil and caramelized onions.
With fresh roasted tomatoes, garlic, caramelized onions, and basil, this delicious Homemade Tomato Basil Soup Recipe is easily enjoyed year-round.
Gluten-free and vegetarian, enjoy a bowl of this.
This caramelized onion and carrot soup is full of warm comforting flavors.
You can have Caramelized Tomato Soup using 15 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Caramelized Tomato Soup
- Prepare 2 of roma tomatoes, very ripe.
- You need 2 of cans diced tomatoes (14oz. each).
- It's 1 of tbsp tomato paste.
- It's 2 of small to medium carrots.
- It's 1 of celery stalk.
- You need 1/2 of red onion.
- Prepare 2 of cloves garlic.
- You need 200 gr of elbow or any other small pasta (7oz).
- You need 170 gr of panela cheese (6oz).
- Prepare 2 of tbsp extra virgin olive oil.
- It's 3 of tbsp unsalted butter.
- Prepare 4 of tbsp sour cream.
- It's of to taste tarragon.
- It's of to taste salt (I use pink Himalaya salt).
- It's of to taste freshly ground black pepper.
When the chill strikes This creamy carrot soup is vegan, gluten free, and paleo friendly. Packed with sweetness from the carrots. A simple, homemade soup made with fresh tomatoes is a perfect summertime treat when the best tomatoes are ripe in gardens and Garden Fresh Tomato Soup. Add tomatoes, white sugar, brown sugar, lemon juice, vinegar, salt, and red pepper flakes in with the onions; stir to combine.
Caramelized Tomato Soup instructions
- 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!.
This Classic Tomato Soup is rich with a velvety texture. It's easy to make with canned tomatoes, and perfectly suited for all of your grilled cheese dipping needs. Better than a can of Campbell's and just. The sweet onions are caramelized, and then blended. This simple vegan tomato soup gets its creaminess from light coconut milk.
