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15 ingredients, 11 steps, cooking Caramelized Tomato Soup

How are you every body, now you can cook recipe Caramelized Tomato Soup with 15 ingredients and 11 steps. Next this is how to cook, please observe carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 15 ingredients and 11 stages of easy cooking Caramelized Tomato Soup.

Ingredients for Caramelized Tomato Soup

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

If all ingredients Caramelized Tomato Soup it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Stages Cooking 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!
    
12. Finish and Enjoy.

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