Caramelized Tomato Soup. Strain the tarragon infusion into the stewed tomato mixture, discarding the solids. While the soup is simmering, make the croutons. Line a plate with paper towels.
Add wine, vinegar, and tarragon to pan. Strain tarragon infusion into stewed tomato mixture and discard solids. Use caramelized tomatoes and onions in soups, stews, chilis, and more! You can have Caramelized Tomato Soup using 15 ingredients and 11 steps. Here is how you cook it.
Ingredients of Caramelized Tomato Soup
- It’s 2 of roma tomatoes, very ripe.
- It’s 2 of cans diced tomatoes (14oz. each).
- It’s 1 of tbsp tomato paste.
- It’s 2 of small to medium carrots.
- It’s 1 of celery stalk.
- Prepare 1/2 of red onion.
- It’s 2 of cloves garlic.
- You need 200 gr of elbow or any other small pasta (7oz).
- You need 170 gr of panela cheese (6oz).
- It’s 2 of tbsp extra virgin olive oil.
- You need 3 of tbsp unsalted butter.
- You need 4 of tbsp sour cream.
- Prepare of to taste tarragon.
- Prepare of to taste salt (I use pink Himalaya salt).
- You need of to taste freshly ground black pepper.
I had a very strange and unexpected summer. A long illness and an even longer recovery kept me out of my vegetable gardens for all of August and most of September: the height of heirloom tomato season. Homemade roasted tomato basil soup with fresh tomatoes, garlic, olive oil and caramelized onions. Delicious, flavorful and the best way to use up garden tomatoes!
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!.
You'll never want to go back to the canned stuff after you try this. Make the soup In a heavy-bottomed saucepan or Dutch oven, heat ghee over medium-low heat. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Just looking at pictures of this soup is making my mouth water again.