Tomato Soup

Tomato Soup might be a good recipe to expand your soup recipe box. This recipe serves 4. For $1.24 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 153 calories, 4g of protein, and 9g of fat per serving. From preparation to the plate, this recipe takes approximately 50 minutes. This recipe is liked by 109 foodies and cooks. A mixture of black pepper, unsalted butter, tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is good. If you like this recipe, take a look at these similar recipes: tomato soup , how to make tomato soup | restaurant style, Zesty Tomato Soup With Parmesan & Sun-dried Tomato Scones, and Tomato soup with tripe and sausage (a.k.a. leftover soup: recycled).

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh basil

2 teaspoons chopped fresh oregano

1/4 teaspoon salt

1/2 teaspoon sugar

3 pounds ripe tomatoes (about 9 globe or 24 plum), stemmed, halved, and seeded

3 tablespoons unsalted butter

1 medium white onion, chopped

Equipment:

baking sheet

oven

sauce pan

Cooking instruction summary:

Preheat the boiler. Place the tomatoes cut side down on a rimmed baking sheet and broil until the skins begin to char and burst, 10 to 12 minutes. Remove from the oven. When cool enough to handle, remove the charred skins. Meanwhile, heat a large saucepan over medium heat. Add the butter and then the onion. Cook and stir until tender but not brown, 3 to 5 minutes. Add the tomatoes and simmer until the tomatoes have cooked down, about 20 minutes. Season with the salt, pepper, and sugar and add the basil and oregano. Serve immediately, or remove from the heat and cool completely before storing in the refrigerator or freezer.

 

Step by step:


1. Preheat the boiler.

2. Place the tomatoes cut side down on a rimmed baking sheet and broil until the skins begin to char and burst, 10 to 12 minutes.

3. Remove from the oven. When cool enough to handle, remove the charred skins.

4. Meanwhile, heat a large saucepan over medium heat.

5. Add the butter and then the onion. Cook and stir until tender but not brown, 3 to 5 minutes.

6. Add the tomatoes and simmer until the tomatoes have cooked down, about 20 minutes. Season with the salt, pepper, and sugar and add the basil and oregano.

7. Serve immediately, or remove from the heat and cool completely before storing in the refrigerator or freezer.


Nutrition Information:

Quickview
152k Calories
3g Protein
9g Total Fat
17g Carbs
10% Health Score
Limit These
Calories
152k
8%

Fat
9g
14%

  Saturated Fat
5g
34%

Carbohydrates
17g
6%

  Sugar
10g
12%

Cholesterol
22mg
8%

Sodium
164mg
7%

Get Enough Of These
Protein
3g
7%

Vitamin A
3167IU
63%

Vitamin C
48mg
59%

Vitamin K
38µg
36%

Manganese
0.5mg
25%

Potassium
866mg
25%

Fiber
5g
20%

Vitamin B6
0.32mg
16%

Vitamin E
2mg
15%

Folate
59µg
15%

Copper
0.23mg
11%

Magnesium
43mg
11%

Vitamin B3
2mg
11%

Phosphorus
94mg
9%

Vitamin B1
0.14mg
9%

Iron
1mg
8%

Calcium
61mg
6%

Vitamin B2
0.08mg
5%

Zinc
0.67mg
4%

Vitamin B5
0.36mg
4%

Vitamin D
0.16µg
1%

covered percent of daily need
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Related Videos:

Tomato Soup Recipe: Bacon Tomato Bisque

 

Charred Tomato Soup with Melty Mozzarella with Alex Guarnaschelli | Food Network

 

Instant Tomato Soup | टोमेटो सूप की आसान रेसिपी | MintsRecipes

 

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