Rustic Tomato soup
Rustic Tomato soup

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, rustic tomato soup. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Rustic Tomato soup is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Rustic Tomato soup is something which I’ve loved my whole life. They are fine and they look wonderful.

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To begin with this particular recipe, we must prepare a few ingredients. You can cook rustic tomato soup using 13 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Rustic Tomato soup:
  1. Take Base
  2. Get onion
  3. Get carrot
  4. Take vegetable stock
  5. Make ready Tomatoes
  6. Prepare tomatoes (plum tomatoes preferred)
  7. Prepare whole bulb garlic
  8. Make ready Tomato paste
  9. Make ready Herbs
  10. Prepare fresh Sage leaves
  11. Get fresh Bayleaves
  12. Take whole bunch Fresh basil
  13. Get Olive oil

You don't have to peel the tomatoes if in a hurry, but it is recommended. Add fresh herbs appropriate for tomatoes (oregano, basil, thyme) to the soup to enhance the flavor of your soup and make it a bit more your own. In a food processor or blender, process the bell pepper strips, tomatoes with liquid, broth, beans, basil, parsley, vinegar, garlic, oregano, and red pepper flakes until slightly chunky or smooth. Bring to a boil over high heat.

Steps to make Rustic Tomato soup:
  1. Cut tomatoes in halves and lay them on a tray, season them well with salt and pepper. Don't discard the tomato vine stems add them to the tray
  2. Cut the garlic bulb in half and spread it on the tray, add 2 bayleaves. No need to remove garlic peel at this point.
  3. Set the oven to 200 c and cook for 30 to 40 minutes till you see the skin shrivel and caramelise lightly
  4. Rest the tomatoes and remove the garlic from its peel, adding them back to the tray. Discard the garlic skin, tomato vine and bayleaves.
  5. Dice one onion and carrots roughly, no need to mince or finely chop as these will get blended later
  6. In a heavy bottom pot (Dutch oven) add olive oil and add your onions, carrots and 2 bayleaves. Sweat them not do not brown or burn.
  7. Add a tablespoon of tomato paste and cook for 5 minutes or till you see it browning on the bottom of the vessel. Do not let it burn.
  8. Once you cook out the raw acidity of the tomato paste add the roasted tomatoes, sage and 1.5L of vegetable stock.
  9. Cover and cook for 30 minutes on medium to low heat, check intermittently to ensure nothing is catching on the bottom of the pot.
  10. Once all the tomatoes are cooked and encorporated remove from stove and add leaves of 3/4 bunch of basil.
  11. Remove the bay leaves. Take an emulsion blender and blend till mixture is smooth and thick.
  12. Check for seasoning add and pepper as desired. Tip: if your mixture feel acidic add a teaspoon of baking powder and 1 heaping tablespoon of brown sugar.
  13. Now cook return to stove and cook uncovered for another 20 minutes (check if mixture is very thick add more stock water).
  14. Optional step : once cooked add 100 grams of thick cream to increase richness
  15. Garnish with basil leaves and drizzle a teaspoon of cream on top, serve with croutons and rustic bread on side.

In a food processor or blender, process the bell pepper strips, tomatoes with liquid, broth, beans, basil, parsley, vinegar, garlic, oregano, and red pepper flakes until slightly chunky or smooth. Bring to a boil over high heat. If you want a smoother texture, process longer. In a large stockpot, heat the olive oil and butter over medium-low heat until butter melts. Add onion and carrots, dash of salt and pepper and cook vegetables still just tender.

So that’s going to wrap it up for this exceptional food rustic tomato soup recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!