Cafeteria-style tomato soup: a lovely mess – Health Guild News

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I have a few friends who are as obsessed with soup as I am. Recently, we did a “soup party” where we each made a soup and watched The holidays. It was the best.

I made a version of this tomato soup and after tweaking it a bit more, I decided that I liked this simple cafe-style tomato soup recipe so much that I wanted to share it with you.

This tomato soup is made with tomato juice, tomato sauce and diced tomato. I also like to use some fresh ingredients, but mostly this recipe is made with stable ingredients. I think you need a few (or at least me, since I usually only do one grocery store once a week) or a little less.

This tomato soup is simple, very quick to make and super tasty. I decided to call it cafeteria style because it is a very classic and fine soup. It is not a style of abundant and thick stew.

This is the perfect soup for term, to add cookies or toast bread.

You can see the printable recipe card below for more notes, but you can leave the soup closer to the texture by mixing less. However, I like to mix the soup well before incorporating the cream.

I love how you cut the fresh herbs so that they are small stains all over the soup, so good!

I love the salad or oyster cookies with that, but here are some other things you can serve this soup with:

If you’re looking for a classic tomato soup that you can prepare quickly, this is the recipe!

But if you want more ideas, what about that? Tomato tortellini soup for 20 minutes, o Creamy tomato soup for 10 minutes (no dairy), or this roast red pepper and tomato soup? Let’s all be obsessed with soup together! xo. Emma

Cafeteria-style tomato soup

simple tomato soup made with tomato sauce and tomato juice

  • 1
    onion
    Yellow
  • 4
    smell key
    All
  • 3
    spoons
    butter
  • 64
    ounces
    tomato juice
  • 15
    ounces
    tomato sauce
  • 14
    ounces
    diced tomatoes
    exhausted
  • 2
    cubs
    boiled
    chicken
  • 2
    spoons
    White sugar
    granular
  • 6
    basil leaves
    cool
  • 2
    spoons
    coriander
    cool
  • ¼
    teaspoon
    cayenne
  • 1
    tax
    born
    heavy
  • salt and pepper
    Taste

  1. Chop the onion and garlic.

  2. In a large saucepan or Dutch oven, melt the butter over medium heat.

  3. Add the onion and cook for 2-3 minutes, until smooth. Add the garlic and cook for another 2 minutes.

  4. Add the tomato juice, tomato sauce and diced tomatoes (drained juices from the can).

  5. Add the diced chicken broth, sugar and cayenne. Stir.

  6. Add the herbs and cook for 2-3 minutes. Then use a dipping mixer to puree the soup.

  7. Stir in the cream. Taste and add salt and pepper to taste.

If you want your final soup to have more texture you don’t need to puree it. But if you go this route, remember to finely chop the onion, garlic and fresh herbs as they will no longer be cut at the puree stage.

If you don’t have a dip mixer, you can do it in batches in a food processor or mixer. But a dip mixer is the best / easiest option for homemade soup and in my opinion is worth the investment.

This recipe is adapted The pioneer woman’s tomato soup.

Credits // Author and photography: Emma Chapman.



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