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Before you jump to Caramelized Tomato Soup recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Conserve Money In The Kitchen.
Remember when the only men and women who cared about the ecosystem were tree huggers as well as hippies? That's a thing of the past now, with all people being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. Unless everyone begins to start living much more eco-friendly we won't be able to correct the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become a mission for every individual family. The cooking area is a good place to begin saving energy by going a lot more green.
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The kitchen on its own gives you many small means by which energy and money can be saved. It is reasonably easy to live green, of course. It's about being functional, usually.
We hope you got benefit from reading it, now let's go back to caramelized tomato soup recipe. You can have caramelized tomato soup using 15 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to make Caramelized Tomato Soup:
- Prepare of roma tomatoes, very ripe.
- Take of cans diced tomatoes (14oz. each).
- Use of tbsp tomato paste.
- Prepare of small to medium carrots.
- Take of celery stalk.
- Take of red onion.
- Get of cloves garlic.
- Get of elbow or any other small pasta (7oz).
- Get of panela cheese (6oz).
- You need of tbsp extra virgin olive oil.
- Get of tbsp unsalted butter.
- Provide of tbsp sour cream.
- You need of to taste tarragon.
- You need of to taste salt (I use pink Himalaya salt).
- Take of to taste freshly ground black pepper.
Steps to make Caramelized Tomato Soup:
- Chop carrots, celery, and fresh tomatoes, reserve. Chop onion and garlic..
- Cut the cheese in small cubes, put in a bowl and reserve for later use..
- Drain the canned tomatoes over a bowl. Use a spoon to squeeze the tomatoes and get them as dry as possible. Save the juice!.
- 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..
- Add carrots, celery, and the fresh tomatoes. Cover and let cook until the carrots are just tender, about 10 minutes. Stir occasionally..
- Add the drained canned tomatoes and the tomato paste. Cook uncovered and stirring frequently, until the tomatoes caramelize, about 15 minutes..
- 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..
- 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).
- 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..
- Add the buttered pasta to the soup and mix well..
- Divide the cheese into plates and scoop the soup on top. Garnish with a dollop of sour cream and a pinch of tarragon. Enjoy!.
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