Hey everyone, it’s Clark, welcome to our recipe page. Today I will show you how to prepare a distinctive dish, Caramelized Tomato Soup. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Caramelized Tomato Soup Recipe.
You can have Caramelized Tomato Soup using 15 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Caramelized Tomato Soup
You need 2 of roma tomatoes, very ripe.
Make ready 2 of cans diced tomatoes (14oz. each).
Make ready 1 of tbsp tomato paste.
Take 2 of small to medium carrots.
Take 1 of celery stalk.
Make ready 1/2 of red onion.
Make ready 2 of cloves garlic.
You need 200 gr of elbow or any other small pasta (7oz).
You need 170 gr of panela cheese (6oz).
You need 2 of tbsp extra virgin olive oil.
It’s 3 of tbsp unsalted butter.
It’s 4 of tbsp sour cream.
Prepare of to taste tarragon.
Make ready of to taste salt (I use pink Himalaya salt).
Make ready of to taste freshly ground black pepper.
Caramelized Tomato Soup instructions
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!.
