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Tomato soup

Tomato soup


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The finely chopped vegetables are boiled in water with a little salt. When the vegetables are half cooked, add the peeled and mixed tomatoes. Continue to boil until the vegetables are soft.

Add the washed and scalded rice. Match the taste of salt and sprinkle with chopped green parsley.

The soup can also be prepared with noodles instead of rice. Or with dumplings, like Oana's. ;)



Cream of tomato soup

Tomato cream soup is an easy and tasty dish, ideal to eat as an appetizer at lunch or main course in the evening, if you are on a diet. With fresh basil and parmesan, cream soup is a perfect recipe for summer, prepared from Romanian vegetables. Read step by step the recipe for tomato cream soup!

Tomato Cream Soup Recipe:

1. Peel and wash all the vegetables and greens, cut them in half and put them in the soup pot. A pot of about 4 l is needed, as the juice must be reduced by half during boiling. Bring all the vegetables to a boil and add salt and oil, and cover the pot with a lid.

2. While the vegetables are boiling, prepare the tomatoes, the main ingredient for the tomato cream soup. Scald, peel and mash with a mixer or grate.

3. Check with a fork if all the vegetables have been boiled, and if they have been boiled, remove them from the juice in which they were boiled to crush them with the blender until they have the consistency of a very fine puree. The vegetable puree is mixed with the juice and the cream of tomato soup is formed.

4. Add the tomato juice and boil everything to boil in a few more.

The cream of tomato soup recipe is ready. Match with salt to taste and serve with bread croutons, sour cream and parsley. Also, for extra flavor, you can add grated Parmesan cheese in cream soup or a few sprigs of fresh basil.


Cream of tomato soup

Tomato cream soup is an easy and tasty dish, ideal to eat as an appetizer at lunch or main course in the evening, if you are on a diet. With fresh basil and parmesan, cream soup is a perfect recipe for summer, prepared from Romanian vegetables. Read step by step the recipe for tomato cream soup!

Tomato Cream Soup Recipe:

1. Peel and wash all the vegetables and greens, cut them in half and put them in the soup pot. A pot of about 4 l is needed, as the juice must be reduced by half during boiling. Put all the vegetables to boil and add salt and oil, and cover the pot with a lid.

2. While the vegetables are boiling, prepare the tomatoes, the main ingredient for the tomato cream soup. Scald, peel and mash with a mixer or grate.

3. Check with a fork if all the vegetables have been boiled, and if they have been boiled, remove them from the juice in which they were boiled in order to crush them with the blender until they reach the consistency of a very fine puree. The vegetable puree is mixed with the juice and the cream of tomato soup is formed.

4. Add the tomato juice and boil everything to boil in a few more.

The cream of tomato soup recipe is ready. Match with salt to taste and serve with bread croutons, sour cream and parsley. Also, for extra flavor, you can add grated Parmesan cheese to the cream soup or a few sprigs of fresh basil.


Ingredients

Step 1

Tomato soup

Peel and dice the carrots, celery and onion. In a smaller pot, put the onion to harden (be careful, it does not have to brown!) And then add the celery and carrots.

Cut the tomatoes into cubes, with all the skin. We also clean and cut two cloves of garlic. Add hot water, and then half the amount of tomatoes. Bring to the boil, then add half of the basil and the rest of the tomatoes.

After all the tomatoes have boiled well, pass them, add the rest of the basil and olive oil.

For a guaranteed success, it is served with toast greased with a clove of garlic. This is a recipe from the Italian region of Tuscany. Have a good trip and enjoy!


Tomato soup

Peel and cut into carrots, celery and onion. In a smaller pot, put the onion to harden (be careful, it does not have to brown!) And then add the celery and carrots.

Cut the tomatoes into cubes, with all the skin. We also clean and cut two cloves of garlic. Add hot water, and then half the amount of tomatoes. Bring to the boil, then add half of the basil and the rest of the tomatoes.

After all the tomatoes have boiled well, pass them, add the rest of the basil and olive oil.

For a guaranteed success, it is served with toast greased with a clove of garlic. This is a recipe from the Italian region of Tuscany. Have a good trip and enjoy!

Tomato soup


Ingredients

Step 1

Tomato soup

Peel and cut into carrots, celery and onion. In a smaller pot, put the onion to harden (be careful, it does not have to brown!) And then add the celery and carrots.

Cut the tomatoes into cubes, with all the skin. We also clean and cut two cloves of garlic. Add hot water, and then half the amount of tomatoes. Bring to the boil, then add half of the basil and the rest of the tomatoes.

After all the tomatoes have boiled well, pass them, add the rest of the basil and olive oil.

For a guaranteed success, it is served with toast greased with a clove of garlic. This is a recipe from the Italian region of Tuscany. Have a good trip and enjoy!


How to prepare tomato soup with rice

I leave below the complete recipe in written format, which you can print if you want to have it at hand when preparing the cake or keep it in your recipe collection.

Below you will also find the recipe in video format, where you can see exactly how I made the tomato soup with rice and what its consistency was at the end.

And if video recipes are useful to you, subscribe to the YouTube channel so you don't miss any! I post new video recipes twice a week. Click here to subscribe!


Chop the onion, carrots, celery stalks and finely chopped green garlic. Put a pot on the fire and add the butter and a tablespoon of olive oil. The oil does not let the butter burn, you just don't want smoke in the kitchen.

Cook the vegetables well and when they have become translucent add stock or hot water if you don't have them. The stock is concentrated soup of vegetables, chicken, beef or fish that you freeze and you can use it at any time to give a better taste to the food. You can thus paste the soup cubes from the store. It's a much healthier choice.

When the vegetables are cooked, check this by pricking them, add the diced tomatoes beforehand. Rosia slows down the cooking, so it's good to add it at the end. Don't forget, I even insist, that the tomatoes are well cooked, if you can't find them, you better use canned Italian tomatoes. They are harvested at maturity, at the end of the season, in September.

Chop the basil and place it on top with the sugar, salt and pepper. The sugar will cut from the acidity of the tomato. Bring everything to a boil until the tomatoes are soft. Put the cream in a bowl and add from time to time a polish from the tomato soup and mix so you will slowly bring the cream to the temperature of the soup in the pot, if you put it directly, it will cut.

After you have incorporated about 7-8 polishes, take the soup off the heat, add the sour cream and blend everything. Then cut the white bread into cubes and place it in a large bowl. Sprinkle with olive oil and sprinkle with oregano and a pinch of salt. Mix well and then put everything in an oven tray with baking paper. Put it in the preheated oven at 180 degrees until golden brown. Put Parmesan cheese on a thin grater and sprinkle over the soup. Add croutons and you're done!


Chop the onion, carrots, celery stalks and finely chopped green garlic. Put a pot on the fire and add the butter and a tablespoon of olive oil. The oil does not let the butter burn, you just don't want smoke in the kitchen.

Cook the vegetables well and when they have become translucent add stock or hot water if you don't have them. The stock is concentrated soup of vegetables, chicken, beef or fish that you freeze and you can use it at any time to give a better taste to the food. You can thus paste the soup cubes from the store. It's a much healthier choice.

When the vegetables are cooked, check this by pricking them, add the diced tomatoes beforehand. Rosia slows down the cooking, so it's good to add it at the end. Don't forget, I even insist, that the tomatoes are well cooked, if you can't find them, you better use canned Italian tomatoes. They are harvested at maturity, at the end of the season, in September.

Chop the basil and place it on top with the sugar, salt and pepper. The sugar will cut from the acidity of the tomato. Bring everything to a boil until the tomatoes are soft. Put the cream in a bowl and add from time to time a polish from the tomato soup and mix so you will slowly bring the cream to the temperature of the soup in the pot, if you put it directly, it will cut.

After you have incorporated about 7-8 polishes, take the soup off the heat, add the sour cream and blend everything. Then cut the white bread into cubes and place it in a large bowl. Sprinkle with olive oil and sprinkle with oregano and a pinch of salt. Mix well and then put everything in an oven tray with baking paper. Put it in the preheated oven at 180 degrees until golden brown. Put Parmesan cheese on a thin grater and sprinkle over the soup. Add croutons and you're done!


Chop the onion, carrots, celery stalks and finely chopped green garlic. Put a pot on the fire and add the butter and a tablespoon of olive oil. The oil does not let the butter burn, you just don't want smoke in the kitchen.

Cook the vegetables well and when they have become translucent add stock or hot water if you don't have them. The stock is concentrated soup of vegetables, chicken, beef or fish that you freeze and you can use it at any time to give a better taste to the food. You can thus paste the soup cubes from the store. It's a much healthier choice.

When the vegetables are cooked, check this by pricking them, add the diced tomatoes beforehand. Rosia slows down the cooking, so it's good to add it at the end. Don't forget, I even insist, that the tomatoes are well cooked, if you can't find them, you better use canned Italian tomatoes. They are harvested at maturity, at the end of the season, in September.

Chop the basil and place it on top with the sugar, salt and pepper. The sugar will cut from the acidity of the tomato. Bring everything to a boil until the tomatoes are soft. Put the cream in a bowl and add from time to time a polish from the tomato soup and mix so you will slowly bring the cream to the temperature of the soup in the pot, if you put it directly, it will cut.

After you have incorporated about 7-8 polishes, take the soup off the heat, add the sour cream and blend everything. Then cut the white bread into cubes and place it in a large bowl. Sprinkle with olive oil and sprinkle with oregano and a pinch of salt. Mix well and then put everything in an oven tray with baking paper. Put it in the preheated oven at 180 degrees until golden brown. Put Parmesan cheese on a thin grater and sprinkle over the soup. Add croutons and you're done!


Chop the onion, carrots, celery stalks and finely chopped green garlic. Put a pot on the fire and add the butter and a tablespoon of olive oil. The oil does not let the butter burn, you just don't want smoke in the kitchen.

Cook the vegetables well and when they have become translucent add stock or hot water if you don't have them. The stock is concentrated soup of vegetables, chicken, beef or fish that you freeze and you can use it at any time to give a better taste to the food. You can thus paste the soup cubes from the store. It's a much healthier choice.

When the vegetables are cooked, check this by pricking them, add the diced tomatoes beforehand. Rosia slows down the cooking, so it's good to add it at the end. Don't forget, I even insist, that the tomatoes are well cooked, if you can't find them, you better use canned Italian tomatoes. They are harvested at maturity, at the end of the season, in September.

Chop the basil and place it on top with the sugar, salt and pepper. The sugar will cut from the acidity of the tomato. Bring everything to a boil until the tomatoes are soft. Put the cream in a bowl and add from time to time a polish from the tomato soup and mix so you will slowly bring the cream to the temperature of the soup in the pot, if you put it directly, it will cut.

After you have incorporated about 7-8 polishes, take the soup off the heat, add the sour cream and blend everything. Then cut the white bread into cubes and place it in a large bowl. Sprinkle with olive oil and sprinkle with oregano and a pinch of salt. Mix well and then put everything in an oven tray with baking paper. Put it in the preheated oven at 180 degrees until golden brown. Put Parmesan cheese on a thin grater and sprinkle over the soup. Add croutons and you're done!


Video: Homemade Tomato Soup. KerryAnn Dunlop (May 2022).