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CREAM OF TOMATO SOUP

  • Total Time: 50 mins
  • Yield: 4

Ingredients

  • 4 large roughly chopped Tomatoes
  • 2 tbsp Fresh cream for drizzling
  • 2 tbsp Butter
  • 1 tsp GREENSFUD OLIVE OIL
  • 8 GREENSFUD BLACK PEPPER WHOLE
  • 1 GREENSFUD BAY LEAF
  • 2 tsp finely chopped Garlic
  • 2 tsp finely chopped Celery
  • 1 large Onion
  • 1 ½ medium Carrot peeled and cut into small cubes
  • GREENSFUD HIMALAYAN PINK SALT to taste
  • 1 ½ cups Vegetable stock
  • GREENSFUD CRUSHED BLACK PEPPER to taste
  • Fresh parsley spring for garnish
  • Croutons to serve

Instructions

  1. Melt the butter by heating it with oil in a large nonstick pan. Sauté the bay leaf and black peppercorns for 30 seconds.
  2. Combine and sauté the onion till it turns translucent after adding the garlic, celery, and peppers. For 1-2 minutes, add the tomatoes and stir well.
  3. Stir in the salt and the carrot, and then sauté for 1–2 minutes. Add vegetable stock, cover the pan, and simmer the tomatoes until they are pulpy.
  4. Lower the heat, remove the bay leaf, and use an electric hand blender to puree the liquid until it is smooth. Remove the pan from the heat.
  5. Pour the prepared mixture through a strainer into another pan, turn the heat on, and let the soup come to a boil. Mix thoroughly after adjusting the salt and crushed black peppercorns. Turn off the heat before stirring in the fresh cream. into a serving bowl after transfer.
  6. Garnish with a sprig of parsley, drizzle with fresh cream, and serve hot with croutons.

 

  • Author: GREENSFUD
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Category: SOUP
  • Cuisine: AMERICAN

Keywords: Cream of tomato soup, Soup, American cuisine

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