Recipe of Favorite Caramelized Tomato Soup

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Before you jump to Caramelized Tomato Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

The benefits of healthy eating are now being given more attention than ever before and there are many reasons for doing this. There are a number of health conditions linked with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. There are more and more efforts to try to get people to lead a more healthy way of living and still it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, a lot of people assume that it takes too much work to eat healthily and that they will need to drastically alter their lifestyle. In reality, though, just making some small changes can positively affect day-to-day eating habits.

The first change to make is to pay more attention to what you purchase when you shop for food since it is likely that you are inclined to pick up many of the things without thinking. For example, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before getting it? A good healthy substitute can be porridge oats which have been shown to be great for your heart and can give you good sustainable energy each day. Add fruits or spices to improve the flavor and now you have a breakfast that can become a normal part of your new healthy eating plan.

Obviously, it’s not at all difficult to begin integrating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to caramelized tomato soup recipe. To make caramelized tomato soup you need 15 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare Caramelized Tomato Soup:

1. Use 2 of roma tomatoes, very ripe.
2. You need 2 of cans diced tomatoes (14oz. each).
3. Use 1 of tbsp tomato paste.
4. You need 2 of small to medium carrots.
5. Provide 1 of celery stalk.
6. Take 1/2 of red onion.
7. Take 2 of cloves garlic.
8. Use 200 gr of elbow or any other small pasta (7oz).
9. Prepare 170 gr of panela cheese (6oz).
10. Get 2 of tbsp extra virgin olive oil.
11. You need 3 of tbsp unsalted butter.
12. Provide 4 of tbsp sour cream.
13. Get of to taste tarragon.
14. Provide of to taste salt (I use pink Himalaya salt).
15. Get of to taste freshly ground black pepper.

Instructions to make Caramelized Tomato Soup:

1. Chop carrots, celery, and fresh tomatoes, reserve. Chop onion and garlic..
2. Cut the cheese in small cubes, put in a bowl and reserve for later use..
3. Drain the canned tomatoes over a bowl. Use a spoon to squeeze the tomatoes and get them as dry as possible. Save the juice!.
4. 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..
5. Add carrots, celery, and the fresh tomatoes. Cover and let cook until the carrots are just tender, about 10 minutes. Stir occasionally..
6. Add the drained canned tomatoes and the tomato paste. Cook uncovered and stirring frequently, until the tomatoes caramelize, about 15 minutes..
7. 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..
8. 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).
9. 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..
10. Add the buttered pasta to the soup and mix well..
11. 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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