Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, basic tomato soup. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This tomato soup is excellent with canned tomatoes. I love using whole peeled tomatoes or crushed tomatoes. By the way, we love San Marzano Tomatoes and are always pleased with tomatoes from.
Basic Tomato Soup is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Basic Tomato Soup is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have basic tomato soup using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Basic Tomato Soup:
- Get 1 can (400 gm) Plum tomatoes
- Make ready 2 tbsp Tomato paste
- Make ready 1/2 diced Yellow onion
- Prepare 1 diced Carrot
- Take 1 tsp Minced garlic
- Prepare 1 chopped Tomato
- Make ready 1/2 tbsp Butter
- Make ready 1 tsp Sugar
- Prepare 1 stalk diced Celery
- Get 1 tsp Red chilli flakes
- Get 1 Maggi stock cube
- Get 2 cups Water
- Take 1 tbsp Olive oil
- Take 2 Bay leaf
It looks rustic, it feels rich, and it tastes, well, honest. This soup is everything I want tomato soup to be! It's rich and creamy, yet doesn't weigh me down. This basic tomato soup recipe can be altered using different types of tomatoes, veggies, herbs and toppings.
Steps to make Basic Tomato Soup:
- In a saucepan bring water to boil on high heat. Crumble and add the Maggi stock cube. Turn heat off and keep aside. - In another saucepan, add olive oil and butter. Heat on medium-low flame until warm. - Add onions, garlic, celery and carrots. Sauté for 5 minutes. Cover and cook on low flame for 8 - 10 minutes; stir occasionally.
- Add tomato paste, tomato, bay leaf and red chilli flakes. Sauté for 5-8 minutes. - Add the canned tomatoes along with the liquid, sugar, salt and the stock water. Stir through. Cover and cook on simmer until the carrots have softened. - Turn heat off and let cool.
- Using a blender blend together until smooth. - Pour the soup back into the pan and reheat on a low flame for 10 minutes. - Taste seasoning and adjust accordingly. - Serve in individual soup bowls.
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