chicken broth ·
Do you need to skin tomatoes for soup? ·
Tomato soup ·
unsalted butter ·
vegetable broth ·
What makes tomato soup better? ·
Why should you not boil tomato soup? ·
Tomato Soup
Tomato soup is wonderfully tasty, versatile, and simple to make. It can be served hot or cold. Tomatoes, veggies, and chicken or vegetable broth are used to produce this soup. There are numerous variations of this recipe, and I guarantee you they are all fantastic.
TOTAL PREPARATION TIME: 30 minutes
SERVINGS: 2-3
COURSE: Lunch/Dinner
INGREDIENTS
2 Tablespoons unsalted butter
2 Tablespoons olive oil
1/2 Large onion
2 Cloves garlic, crushed
1 Can (28 ounces) tomatoes
2 Large ripe tomatoes
1 ½ Cups vegetable broth or chicken broth
Salt and pepper to taste
PREPARATION
Heat the oil and butter in a large skillet over medium heat, add the onion and garlic, cook for 3 minutes. Then add the tomato and cook with the lid ajar for 5 minutes.
Add the broth to the pan, stir well and simmer for 10 minutes with the lid on.
Remove the pan from the heat. Season to taste with salt and black pepper.
Using a hand blender or blender, puree the soup until smooth. Taste and check seasoning, then serve.
You can add cilantro or basil when serving.
SERVINGS: 2-3
COURSE: Lunch/Dinner
INGREDIENTS
2 Tablespoons unsalted butter
2 Tablespoons olive oil
1/2 Large onion
2 Cloves garlic, crushed
1 Can (28 ounces) tomatoes
2 Large ripe tomatoes
1 ½ Cups vegetable broth or chicken broth
Salt and pepper to taste
PREPARATION
Heat the oil and butter in a large skillet over medium heat, add the onion and garlic, cook for 3 minutes. Then add the tomato and cook with the lid ajar for 5 minutes.
Add the broth to the pan, stir well and simmer for 10 minutes with the lid on.
Remove the pan from the heat. Season to taste with salt and black pepper.
Using a hand blender or blender, puree the soup until smooth. Taste and check seasoning, then serve.
You can add cilantro or basil when serving.