We have tomato soup and grilled cheese atleast once a week. The Fresh Tomato Soup is made of fresh tomatoes, carrots, and i add whole milk instead of cream so that its not heavy. It turns out delicious! Great for taking it to work for lunch the next day as well! :)
Ingredients:
3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 small onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup cilantro finely chopped
3 cups water Or vegetable stock
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup whole milk
Croutons, for garnish
Method:
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, water or vegetable stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the milk to the soup and blend it in the blender until processed completely. Strain it through a sieve. Add the cilantro and reheat the soup over low heat just until hot and serve with croutons. Enjoy with grilled cheese! :)
Ingredients:
3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 small onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup cilantro finely chopped
3 cups water Or vegetable stock
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup whole milk
Croutons, for garnish
Method:
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, water or vegetable stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the milk to the soup and blend it in the blender until processed completely. Strain it through a sieve. Add the cilantro and reheat the soup over low heat just until hot and serve with croutons. Enjoy with grilled cheese! :)
