Recipe: To Try At Home Caramelized Tomato Soup

Recipe: To Try At Home Caramelized Tomato Soup Delicious, fresh and tasty.

Caramelized Tomato Soup. The most luscious creamy tomato soup topped with caramelized onions and a heavy cream drizzle. It's fine, I'm just in love. But not just any soup, you guys.

This is a "slightly" more ellaborate recipe than your run-on-the-mill canned tomato soup, and it takes a bit longer to make than just open the can and heat.

But the smells in the kitchen and the smiles at the table make it well worth it!

Strain the tarragon infusion into the stewed tomato mixture, discarding the solids.

You can cook Caramelized Tomato Soup using 15 ingredients and 11 steps. Here is how you cook it.

Ingredients of Caramelized Tomato Soup

1. You need of roma tomatoes, very ripe.

2. It’s of cans diced tomatoes (14oz. each).

3. You need of tbsp tomato paste.

4. It’s of small to medium carrots.

5. It’s of celery stalk.

6. Prepare of red onion.

7. It’s of cloves garlic.

8. Prepare of elbow or any other small pasta (7oz).

9. You need of panela cheese (6oz).

10. You need of tbsp extra virgin olive oil.

11. It’s of tbsp unsalted butter.

12. Prepare of tbsp sour cream.

13. You need of to taste tarragon.

14. It’s of to taste salt (I use pink Himalaya salt).

15. Prepare of to taste freshly ground black pepper.

While the soup is simmering, make the croutons.

Line a plate with paper towels.

Chop carrots, celery, and fresh tomatoes, reserve.

Cut the cheese in small cubes, put in a bowl and reserve for later use.

Caramelized Tomato Soup instructions

1. Chop carrots, celery, and fresh tomatoes, reserve. Chop onion and garlic..

2. Cut the cheese in small cubes, put in a bowl and reserve for later use..

3. Drain the canned tomatoes over a bowl. Use a spoon to squeeze the tomatoes and get them as dry as possible. Save the juice!.

4. Put a large saucepan over medium heat, add the oil and 1 tbsp butter. Once hot, add the chopped onion and garlic, season with salt & pepper and saute until onions are soft, about 5 minutes. Stir often..

5. Add carrots, celery, and the fresh tomatoes. Cover and let cook until the carrots are just tender, about 10 minutes. Stir occasionally..

6. Add the drained canned tomatoes and the tomato paste. Cook uncovered and stirring frequently, until the tomatoes caramelize, about 15 minutes..

7. While the tomatoes caramelize, boil a pot with salted water and cook the pasta until al dente. Drain the pasta and return to pot, mix with the rest of the butter, salt and pepper, and set aside..

8. Once the tomatoes are caramelized, add the strained juice from the canned tomatoes, plus 2 cups water to the saucepan. Bring to a simmer and cook, partly covered, for an additional 10 to 15 minutes (the vegetables should be very tender at the end).

9. Transfer the soup to a blender and pureé. Careful: soup is very hot; start at a low speed and gradually increase it to avoid splattering. Watch for your desired texture: I prefer a a more chunky soup, but you can pureé until silky smooth if you want. Once blended, return to saucepan..

10. Add the buttered pasta to the soup and mix well..

11. Divide the cheese into plates and scoop the soup on top. Garnish with a dollop of sour cream and a pinch of tarragon. Enjoy!.

Drain the canned tomatoes over a bowl.

Use a spoon to squeeze the tomatoes and get them as dry as possible.

Caramelized Tomato Soup..soups in existence—tomato soup and French onion soup—into one powerhouse of a bowl.

The key to nailing this dish is patience: each step, from slowly caramelizing the onions to reducing the.

Homemade roasted tomato basil soup with garlic, olive oil and caramelized onions.