Easiest Way to Prepare Super Quick Homemade Tomato Soup #MyCookbook

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tomato soup #mycookbook. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Tomato soup is a soup made with tomatoes as the primary ingredient. It may be served hot or cold in a bowl, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli. This Classic Tomato Soup is rich with a velvety texture.

Tomato Soup #MyCookbook is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Tomato Soup #MyCookbook is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook tomato soup #mycookbook using 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Tomato Soup #MyCookbook:

1. Take 1 onion, finely diced
2. Get 1 large clove garlic, crushed
3. Take Tomatoes, as many as you have, halved if large. I used a large container full
4. Take 4 pieces sun-dried tomato plus 4 tbsp of the oil
5. Prepare 3 squeezes tomato paste
6. Get 1/2 or vegetable stock
7. Make ready 1 jar Optional: Roasted Red pepper from
8. Make ready Seasoning
9. Prepare Sugar

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Steps to make Tomato Soup #MyCookbook:

1. Put the onions in a large pan with a tablespoon or two of the oil from the jar of sun-dried tomatoes. (Top up the jar with Olive oil).
2. Heat gently until softened but not browned. Add the garlic and cook for one minute.
3. Add the tomatoes, tomato paste and sun-dried tomatoes. If using the pepper add at this point.
4. Stir well. Cover and heat gently until the tomatoes have collapsed.
5. Add some stock to loosen and add volume.
6. Blitz with either a hand blender or in a food processor. Allow to cool a little first for safety.
7. Pass through a sieve to remove large pieces of skin.
8. Check flavour for seasoning. - - Adjust with a pinch of sugar, salt and white pepper.
9. Serve with a spoonful of creme fraiche or a swirl of cream if liked and a few snipped chives.
10. Can also be served with a swirl of Basil oil, Pesto or crunchy croutons. - - Freeze in serving sized containers or keep in the ‘fridge for 3 days.

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