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Receta Quick & Easy Tomato Soup
by Bob Vincent

Quick & Easy Tomato Soup

This is a quick and easy tomato soup. It is rich and creamy. It works nice for a quick weeknight meal served with a sandwich or good bread and a salad. This recipe is adapted from one that appeared in Fine Cooking magazine several years ago. The recipe makes a fair amount and leftovers keep well refrigerated for a few days.

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8 Servings

Ingredientes

  • 1 large onion, peeled and diced.
  • 3 stalks celery, diced
  • 1/2 large red bell pepper, diced
  • 3 clove garlic, pressed and creamed
  • 28 oz canned plum tomatoes, processed or blended until smooth.
  • 32 oz chicken stock
  • 3 oz tomato paste
  • 3 tbs cornstarch
  • 1 cup whole milk
  • 3 tbs olive oil
  • 1 1/2 tsp dried basil
  • Salt/garlic pepper to taste

Direcciones

  1. Saute onion, celery and bell pepper in oil over medium heat until translucent. About 10 minutes.
  2. Add garlic and saute until fragrant. About 1 minute.
  3. Add plum tomatoes, chicken stock and tomato paste.
  4. Cover bring to a low simmer. Simmer for about 20 mintues until vegetables are soft and flavors meld.
  5. Remove the mixture from the heat and let the cool slighty. Blend in batches in a blender, processor or with an emulsion blender until very smooth.
  6. Mix corn starch and whole milk to combine.
  7. Bring soup mixture to a boil. Add the milk/cornstarch and return to boil to thicken. Stir constantly so cornstarch does not stick to pot.
  8. Taste for seasoning and adjust if necessary
  9. Soup is ready for service.