Recipe of Rich Buttermilk Tomato Soup Super Quick Homemade

Recipe of Rich Buttermilk Tomato Soup Super Quick Homemade

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Rich Buttermilk Tomato Soup

Before you jump to Rich Buttermilk Tomato Soup recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Save Money In The Kitchen.

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Perhaps the food isn't quite as good when cooked in the microwave, but it will save you money to use it over your oven. The energy used by cooking in an oven is definitely greater by 75%, and perhaps this small bit of knowledge will spur you on to use the microwave more frequently. When compared with your stove, you can make boiled water or steamed vegetables faster, and use a great deal less energy, by using countertop appliances. Many individuals wrongly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. Mainly if you make sure the dishwasher is full previous to starting a cycle. By cool drying or perhaps air drying the dishes as opposed to heat drying them, you can raise the amount of money you save.

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We hope you got insight from reading it, now let's go back to rich buttermilk tomato soup recipe. You can cook rich buttermilk tomato soup using 13 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Rich Buttermilk Tomato Soup:

  1. Prepare 1 bag of Wiener sausages.
  2. Prepare 1 of packet Cherry tomatoes.
  3. Prepare 1 of Onion.
  4. Prepare 2 of Eggplants - small Japanese type.
  5. Provide 1 can of Canned tomatoes.
  6. Take 400 ml of Soy milk.
  7. Prepare 30 grams of Butter.
  8. Prepare 4 of cubes Soup stock cubes.
  9. Take 1 dash of Salt and pepper.
  10. Take of Broccoli (boiled, optional).
  11. Use 1 bag of Cooked soy beans.
  12. Use 1 of Basil.
  13. You need 1 of to 2 tablespoons Garlic oil.

Steps to make Rich Buttermilk Tomato Soup:

  1. Cut the onion in half, then slice it lengthwise into 7 to 11 pieces..
  2. Put 300 ml and the onion in a pan, place the butter on top, and simmer over medium heat for about 10 minutes. Adjust the heat depending on your cooker, and be careful not to let the pan burn!.
  3. Coer the pan with al lid, leaving it slightly ajar..
  4. Cut up the eggplant in the meantime. Just slice the then end as is, and cut the fat end in half lengthwise before slicing..
  5. Soak the eggplant in water to remove any bitterness (about 5 to 10 minutes)..
  6. Score the wiener sausages on the surface. Cut any way you like..
  7. When the onion has cooked for about 10 minutes, drain the eggplant, add the sausages and then the eggplant to the pan with 300 ml more water..
  8. Simmer over medium heat for 10 minutes. Slice the cherry tomatoes in half or into thirds. Rip up some basil leaves (optional)..
  9. When the soup is cooked through, add the stock cubes and simmer for another 2 minutes. Add the cut up tomatoes and canned tomatoes, soy beans, and 400 ml of soy milk. Simmer over low heat, and season with salt and pepper. Don't let the soup boil..
  10. Just before the soup starts to boil, turn off the heat, drizzle in some garlic oil, and serve..

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