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Ingredients for Making Tomato Soup
- Tomatoes 1.5 kilograms
- Onion 2 pieces
- Carrot 1 piece
- Garlic 3 prongs
- Tomato paste 2 tablespoons
- Chicken Broth 1 liter
- Butter 10 grams
- Olive oil 3 tablespoons
- Salt to taste
- Ground black pepper to taste
- Parsley to taste
- Main ingredients: Onion, Tomato, Garlic
- Serving 8 servings
- World cuisine Romanian cuisine
Inventory:Tablespoon, Measuring cup, Kitchen knife, Potato peeling knife, Bowl - 3 pieces, Saucer, Kitchen towel, Saucepan with a thick bottom and a lid (capacity 3 liters), Wooden kitchen spatula, Paper kitchen towels, Blender, Soup ladle, Deep plate
Cooking tomato puree soup:
Step 1: prepare the ingredients.
First of all, we peel the garlic and onions from the husks, and cut the peel from the carrots. After we wash the vegetables with tomatoes under cold running water from sand and dry with paper kitchen towels. Then, in turn, we put them on a cutting board and cut. Cut the onion into large cubes.
Carrots with medium cubes with an approximate size of up to 1 centimeter.
We chop the garlic with plates up to 5 millimeters thick.
Using a knife for peeling potatoes, cut off the skin from each tomato and remove from them the place on which the stalk was attached. After we cut each tomato into 4 - 8 parts.
We lay out the slices in separate clean bowls. We also put on the kitchen table the rest of the products and spices that will be needed for making tomato puree soup.
Step 2: stew and cook vegetables.
Now we take a deep pan with a thick bottom, put a little butter in it, pour in the olive oil and put it on medium heat. In 1 - 2 minutes put onion, garlic and carrots in the heated oil.
Stew vegetables, stirring with a kitchen spatula, for 3 to 4 minutes. During this time, they will soften and acquire a light golden color.
When this happens, add tomato paste to the pan and pour the chicken or vegetable broth.
We put chopped tomatoes there and mix the ingredients with a wooden kitchen spatula to a homogeneous consistency.
Bring the liquid to a boil and reduce the heat to a level between small and medium.
Then re-mix the vegetables until smooth and cover the pan with a lid so that a small gap remains between them. Cook soup 30 minutes.
Step 3: bring the soup to full readiness.
After the required time has passed, turn off the stove and cool the boiled vegetables for 30 minutes. After we pour the contents of the pan into a clean blender bowl and close it with a lid. We turn on the kitchen appliance at the highest speed and grind the vegetables to the consistency of mashed potatoes. This process will take no more 2 minutes.
In a pot in which the soup was cooked, set a colander with a fine mesh and pour vegetable puree into it. We wipe the vegetable mass with a kitchen spatula through a sieve so that there are no too thick pieces left that the blender could not handle.
Again we put the pan with the vegetable mass on a medium heat. Add salt and black pepper to taste to it. Stir the soup to a homogeneous consistency, bring to a boil, turn off the stove and insist it under the lid 7 to 10 minutes. Then, using a ladle, pour the dish into deep plates and serve.
Step 4: serve the tomato puree soup.
Tomato cream soup is served hot or cold at the dining table. Each serving of this dish can be seasoned with sour cream or sprinkled with chopped herbs, cilantro, parsley, dill, green onions. Such a soup is pleasant to relish with toast or fresh homemade bread. Enjoy it!
Enjoy your meal!
- A set of spices can be supplemented with spices such as caraway seeds, white pepper, allspice, dried basil or rosemary.
- Instead of chicken stock, you can use vegetable stock or purified water.
- At will, you can use only one type of oil: either butter or vegetable.
- Instead of onions, you can use leeks or red Bulgarian onions.
- Boiled vegetables can be chopped using a submersible blender in a saucepan. After letting the soup boil and continue acting according to the recipe.