Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, tomato soup. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Tomato Soup is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Tomato Soup is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have tomato soup using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Tomato Soup:
- Get 1 medium Fennel bulb
- Take 1 medium Yellow onion
- Take 3 tbsp Olive oil
- Take 3 clove Garlic
- Make ready 2 medium Tomatoes
- Make ready 28 oz Canned tomatoes
- Take 1/2 cup Red Wine
- Get 1 Pepper
- Prepare 1 Salt
A super fast recipe for tomato soup. Onions are sauteed in butter, then simmered with flour, tomato juice and milk. To cut even more time on the prep of this soup, use onion powder. Perfect for the winter [.] Heat the oil in a large saucepan and add the onions, carrot, garlic and celery.
Instructions to make Tomato Soup:
- Gather your main ingredients.
- Slice up the fennel and onion. Fine slices work best because they will cook down easier, but it's all going in the blender in the end, so don't stress yourself out.
- Add your olive oil to a sauce pot over low heat. Slide in the sliced onion and fennel. Let the vegetables wilt gently, stirring occasionally. Your kitchen is about to smell really good.
- When the fennel and onion are tender, almost melting into the olive oil, crush your garlic roughly with the back of your knife and toss it in.
- Dice up the fresh tomatoes. When you can smell the garlic in the pan, toss in the fresh tomato. Fresh tomato isn't crucial to this recipe by any means. I think it adds something, but it's probably imperceptible in the final product.
- Let the fresh tomatoes cook down a moment, and add in your red wine. Let the wine simmer down, just to cook off most of the alcohol.
- Add the canned tomatoes. Simmer gently for about 30 minutes, stirring occasionally.
- Carefully transfer your soup to a blender. If you've never blended a hot liquid before, you're in for a treat (i.e. you may want to toss it in the fridge for a bit to not risk disaster). Make sure the lid is on nice and tight. You probably wanna throw a dish towel over the top for good measure. Make sure your blender is on it's lowest setting. Pulse a couple of times to test the waters. When you think she can take it, start giving her more power. If you can get up to 30 seconds on high power, your soup is probably pretty smooth. Pour it back into the pot.
- Adjust the seasoning and send it out. I served this batch with some greek yogurt and rendered bacon for garnishing.
To cut even more time on the prep of this soup, use onion powder. Perfect for the winter [.] Heat the oil in a large saucepan and add the onions, carrot, garlic and celery. Season with salt and pepper, stir and. Method Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. I have always been a certain brand of Tomato soup girl ( has to do with Granny giving to me as a child!).
So that’s going to wrap it up with this exceptional food tomato soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
