Tomato Soup
If you have about 1 hour to spend in the kitchen, Tomato Soup might be a tremendous lacto ovo vegetarian recipe to try. For $1.48 per serving, you get a soup that serves 6. One serving contains 279 calories, 3g of protein, and 22g of fat. 2287 people have made this recipe and would make it again. It is perfect for Winter. Head to the store and pick up roasted red peppers, italian seasoning, vegetable stock, and a few other things to make it today. It is brought to you by Foodnetwork. With a spoonacular score of 18%, this dish is rather bad. Similar recipes include 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: 6
Preparation duration: 35 minutes
Cooking duration: 25 minutes
Ingredients:
1 bay leaf
2 stalks celery, cut into small dice (1 cup)
2 14-ounce cans fire-roasted diced tomatoes, drained and juice reserved
2 tablespoons all-purpose flour
1 cup heavy cream
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
1 large onion, cut into medium dice (2 cups)
1/4 teaspoon red pepper flakes
1/4 cup fire-roasted red peppers, chopped
4 tablespoons (1/2 stick) unsalted butter
2 1/2 cups vegetable stock
1/2 cup white wine
Equipment:
dutch oven
sauce pan
hand mixer
blender
Cooking instruction summary:
Watch how to make this recipe. In a Dutch oven over medium heat, melt the butter. Add the onions and celery and cook until tender, about 5 minutes. Add the tomatoes, red peppers, Italian seasoning, red pepper flakes and bay leaf. Stir to combine and sprinkle with the flour. Cook until the flour starts to brown, about 3 minutes. Meanwhile, combine the vegetable stock, white wine and reserved juice from the canned tomatoes in a saucepan and bring up to a simmer. Slowly pour the hot liquid into the vegetable mixture, stirring the entire time. Cover and cook on low for 20 to 25 minutes. Remove the bay leaf. Using a hand mixer or blender, blend the soup until smooth and return it to low heat in the Dutch oven. Let the mixture reduce by one-quarter, 7 to 10 minutes, and then stir in the cream. Season with salt and pepper to taste.
Step by step:
1. Watch how to make this recipe.
2. In a Dutch oven over medium heat, melt the butter.
3. Add the onions and celery and cook until tender, about 5 minutes.
4. Add the tomatoes, red peppers, Italian seasoning, red pepper flakes and bay leaf. Stir to combine and sprinkle with the flour. Cook until the flour starts to brown, about 3 minutes.
5. Meanwhile, combine the vegetable stock, white wine and reserved juice from the canned tomatoes in a saucepan and bring up to a simmer. Slowly pour the hot liquid into the vegetable mixture, stirring the entire time. Cover and cook on low for 20 to 25 minutes.
6. Remove the bay leaf.
7. Using a hand mixer or blender, blend the soup until smooth and return it to low heat in the Dutch oven.
8. Let the mixture reduce by one-quarter, 7 to 10 minutes, and then stir in the cream. Season with salt and pepper to taste.
Nutrition Information:
covered percent of daily need
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
