Rich and Creamy Tomato Soup Recipe | SO Easy!
All you need are a few kitchen staples, and you’ll have this homemade Tomato Soup ready in no time. Creamy, rich, and flavorful, this easy tomato soup is the perfect cozy recipe the whole family will love. Filled with bright tomato flavor, you wouldn’t believe the soup uses canned tomatoes. Ditch the canned soup because I promise this will quickly become your new cold-weather favorite.
RECIPE:
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Roasted Tomato Soup, That will Warm Your Heart and Soul! Delicious!
This Roasted Tomato soup is such a comfort delicious meal, that it will warm your heart and soul!
Top quality Dutch oven for bread, whole chicken and stews:
Recipe:
- 3 lbs/1,5 kg cherry tomatoes, you can use big tomatoes, just cut them in half or quarters, and remove the tough part
- 1 big or 2 smaller red onions
- I used 3 small snack peppers, you can use any kind any kind you like
- A whole head of garlic, 8-12 cloves
- 2 sprigs rosemary
- 1,5-2 tablespoons fresh thyme
- Olive oil, a generous amount when roasting the tomatoes
- 1 big or 2 smaller white onion
- 2 tablespoons/30g butter
- 1 tablespoon tomato paste
- 2,75 Cups/660ml vegetable stock, you can use chicken stock too if you want
- 1 tablespoon dried oregano
- Cayenne pepper or chili, according to taste
- 1 teaspoon smoked or sweet paprika
- Half a tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- Half a teaspoon sugar
- A good handful fresh basil leaves
- 0,5 Cup/120ml heavy cream(optional)
- Salt and black pepper
Note: For a smoother, velvety texture, sieve the soup after blending it!
I don`t mind tasting some of the tomato seeds and the skin, but it`s up to you!
In a large tray mix the tomatoes, garlic, peppers, red onion, rosemary and thyme, add generous amount of olive oil, salt and pepper and roast in a preheated oven, fan on 375F/190C until caramelized, about 50-60 minutes. When ready, saute the white onion in the butter in a fairly large pot, add the tomato paste, mix it and add all the roasted tomatoes from the tray. Add the stock, cayenne pepper, smoked paprika, balsamic vinegar, Worcestershire sauce, salt and pepper, if needed and the fresh basil. Let it simmer on the stove for 8-10 minutes. After that time, take it off the stove and blend everything together. Take it back to the stove and add the cream, when it starts to simmer, turn it off, it`s ready! Taste it and season with more salt and pepper if needed.
Serve with toast with cheese of your choice, I`ve used mozzarella and cheddar!
Enjoy!
Zucchini Soup made with herbs from the Garden
We've been dreaming of summer weather, so we pulled up a video shot in the summer. Join Noah and learn how to make a delicious refreshing summer vegetable soup. Enjoy!
Easy Vegetable Soup is a comforting dinner idea
Get the Recipe:
⭐️ This vegetable soup is wholesome, tasty, rustic comfort food you can make with seasonal veggies in just over 30 minutes.
⭐️ Ingredients (US)
2 tablespoons extra virgin olive oil
1 large onion coarsely chopped
2 large carrots coarsely chopped
1 stalk celery coarsely chopped
3 cloves garlic grated or minced
1 teaspoon cumin ground
1 sprig rosemary
2 bay leaves
4 cups vegetable broth
1 can (15 ounces) diced tomatos
1 can (15 ounces) white beans drained and rinsed
1 heaping cup (4 ounces) green beans halved
4 cups (15 ounces) cauliflower florets
1½ cups (8 ounces) potatoes peeled and diced
4 cups (4 ounces) spinach optional
1½ teaspoon salt or more to taste
¼ teaspoon black pepper or red pepper flakes
Ingredients (metric):
30 grams extra virgin olive oil
1 large onion coarsely chopped
2 large carrots coarsely chopped
1 stalk celery coarsely chopped
3 cloves garlic grated or minced
1 teaspoon cumin ground
1 sprig rosemary
2 bay leaves
1 liter vegetable broth
400 grams diced tomatos
240 grams white beans drained and rinsed
120 grams green beans halved
400 grams cauliflower florets
200 grams potatoes peeled and diced
120 grams spinach optional
1½ teaspoon salt or more to taste
¼ teaspoon black pepper or red pepper flakes
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Grilled Cheese & Roasted Tomato Soup
Good soup ????
Fix those late night cravings with some bomb as grilled cheese and spicy tomato soup ???????? here’s my recipe:
6 tomatoes, quartered
1 onion, quartered
1 capsium/ bell pepper, chopped
1 whole garlic bulb
Chilli flakes (optional)
1/2-1 cup unsalted vegetable stock
1/2-1 cup cream
3-4 basil leaves
Salt and pepper
2 slices of your favourite bread
Mozzarella cheese
Cheddar cheese
Butter
Method:
1. Chop off the top of your garlic bulb, leaving the cloves exposed. With your garlic, place all your other chopped vegetables into a large baking dish, drizzle generously with olive oil, chilli flakes, salt and pepper and bake at 200C for 50-60 mins until the vegetables are slightly charred and soft.
2. [optional] Use a blow torch and lightly torch your roasted vegetable to add extra char if you like your soup smokey. Careful not to burn it.
3. Transfer your vegetables into a pot or a blender with your stock, cream and basil. With a stick blender or a normal blender, blend your soup until smooth. Salt and pepper to taste.
4. For your grilled cheese, cut up 2 slices of bread. You can use any cheese you want or have on hand. I used mozzarella for the stretch and cheddar for the bitey taste. Butter your bread and grate as much cheese as your heart can take. Grill in a pan over medium heat until golden brown and cheese melted. Serve with tomato soup.
Summer Squash Soup with White Wine and Leeks
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The Cooking Doc brings a healthy and delicious soup to the summer with the addition of white wine, how decadent! And advice on what to do with your extra summer yellow squash.
Full recipe here:
Legal Disclaimer: This video provides general information and discussion about health, nutrition, and related subjects. The words and other content provided in this blog, and in any linked materials, are not intended and should not be construed as medical advice. If the reader or any other person has a medical concern, he or she should consult with an appropriately-licensed physician or other health care worker.