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:
covered percent of daily need
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