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Tomato cream soup

Tomato cream soup



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I don't know exactly where I saw this recipe. It stuck in my mind and I put it into practice. It is very easy to make and is delicious, refreshing, sour… .only good served with a basil powder and a few crispy croutons.

  • 1 large can of whole tomatoes or cubes
  • 2 potatoes
  • 2 carrots
  • 1 onion
  • 1 parsnip
  • 1 small celery
  • 1 small red beet
  • dried or fresh basil
  • oil
  • salt
  • pepper

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Tomato cream soup:

Vegetables are cleaned, washed and diced. Boil in cold water.

When they are ready, they are placed in the large cup of the food processor drained of the juice in which they were boiled together with the canned tomatoes with juice. They make puree. If necessary, add more vegetable juice until you get the desired consistency. Pour a little oil and match the taste with salt and pepper.

It is well served cold and warm, with croutons, a little dried or freshly chopped basil and possibly cream.

Good appetite!


Method of preparation

Peel and chop the vegetables. Put the water and oil in a pot, to boil, in which we add the chopped vegetables. To see if the vegetables have boiled, check the carrot. He boils the hardest. Pass the cooked vegetables until you get a paste

Pour the pasta into the pot in which the vegetables were boiled, in which the soup remained and add spices. Bring to the boil, and then pour the tomato juice, leaving it on the fire for another 15-20 minutes. Add the homemade noodles and simmer for another 10 minutes. When ready, sprinkle with finely chopped parsley. Serve with croutons.


400 grams of tomatoes, 1 large onion, 2 large capsicums, 2 tablespoons extra virgin olive oil, 2 cloves garlic, 3 sprigs of thyme, 3 basil leaves, 1 tablespoon red wine vinegar, 150 ml of water, 2 tablespoons ricotta.

Preheat the oven to 180 degrees Celsius, and in the meantime, in a tray in which you put baking paper, place the tomatoes, the onion cut into quarters, but also the peppers cut into large pieces. Add a little oil and don't forget to season with salt and pepper, but also with aromatic herbs and uncleaned garlic. Bake for 25 minutes, until all the vegetables are soft. Peel the garlic, then add all the ingredients to the blender. Pass everything well with 100 ml of water, to get a creamy consistency. Serve a tablespoon of ricotta with croutons.
Good appetite!


Cream of leurd soup

To fast or not to fast? To be leurd or not. I know, spring is coming and with it the questions. The leurda appears, the sun appears, the swallows appear… the dresses, the trousers, the molded t-shirts and everything that has to happen this season also appear.

So let's get over the dramas, get out of the fridge, stop looking in the mirror and go to the market. The leurda has appeared, I have won! Or I defeated. I defeated this winter too. You can't help but give them a connection with leurd. No normal person would do that.

And she, full of love, will make it simple like this: she will boil a potato and a carrot and keep the water in which they boiled.

He will wash the leurda leaf by leaf and drain it well. He will harden the onion in a little butter, then he will put the carrot and the potato and he will mix fragile. It's like he's taking you in his arms. He watches her fascinated as he puts a liter of milk in the pot and then, gracefully, he throws the leurda, which he will boil, over low heat, for about 10 minutes. He will blend everything finely, finely, season with salt and pepper and invite you to dinner.

A green soup, with a fine garlic taste, will be revealed to your taste buds. I'm telling you, you won't be able to live without her this spring. Okay, and without your lady, but that's all about the papillae. It's simple: strong men buy leurd. Stylish women make it soup. It's good, it's spring!


Cream of tomato soup

Onions - one. Garlic - two puppies. Carrots: one, but good. Celery - half as big and heavy as 150 grams. Tomatoes? Where's fresh, because it's winter? We use canned food. But be skinny and on the label without words you don't understand.

Water - a liter and a half. For the rest, some fresh basil leaves, a pinch of salt and a pinch of pepper and that's it. Boil all that, a little tomatoes. After 20 minutes, the carrots should be well penetrated. Pour the canned tomatoes over the stew in the pot, let it boil once, twice, take the pot off the heat and put the blender to work.

You crush everything in the pot, including the handful of basil leaves you threw over the tomatoes, after you took the pot off the heat or just before. Because you need croutons, put two slices of bread in the toaster or in a non-stick pan, keep them there until they are browned on both sides (the browning can be as much as you like, it is important not to burn the bread at all, that no coal croutons were seen in the cream soups), cut their stitching into small or larger squares.

Then sprinkle the squares over the cream soup from the plate and eat with good appetite and with whom you like to sit at the table. I don't have to tell you about the virtues of tomato soup. Or should I? It's good for your health - that's what I want you to trust. It is also good for the figure, not to mention that in the form I presented to you, she is also a good friend of the post, because she has no meat-milk-cheese-eggs or other forbidden foods.


Tomato Cream Soup - Recipes

Cream soup is not a common food, but since we discovered it we have fallen in love with it. Its great advantage is the sweetness it takes from carrots and parsnips, and when you rarely eat cakes, this hot and creamy soup is exactly what you need when you feel the need for something sweet. If you are not used to its texture, you can first prepare it by adding more water to the boil, thinning it to the desired consistency.

In many cream soups we add cream, butter or parmesan cheese, but we only made vegetable cream soup with oil and vegetables. It's incredible! Light, fine and creamy, whether you eat it for lunch or dinner, it will make you feel good with its strong vegetable flavor.

Ingredient preparation:

Grind onions, garlic, carrots, parsley, parsnips and celery on a grater or food processor

Peel a squash, grate it and cut it into cubes

& # 8211 boil 1 & # 8211 1.5 liters of water

& # 8211 preparing croutons (see rosemary croutons recipe)

Preparation:

In a 2.5-3 liter pot, fry the onion and garlic in oil over low heat. Add the carrot, parsley, celery, parsnip, salt, pepper and continue to harden for another 10-12 minutes, over low heat, without adding water, until the vegetables are slightly softened. Stir often to avoid sticking the vegetables to the bottom of the pot. Then put the potatoes and zucchini, 1100 ml of hot water and continue cooking for 25 minutes, with the lid on. When all the vegetables are cooked, add the tomato pulp and let it simmer for another 5 minutes.

Bake the fire and pass the vegetables with a vertical blender until a creamy and fine paste is obtained. The result was five servings of cream soup, each serving weighing 400 g (two full polishes). Depending on how much water you have added and how much has evaporated during cooking, the volume of the soup may vary. Divide the amount obtained into five and each portion will have the nutritional content calculated by us.

Service:

The soup is served with wholemeal bread croutons with rosemary. Put a handful of croutons for each portion (13 g & # 8211 about 23 cubes).

For extra flavor, I sprinkled a few green parsley leaves on top.


Chickpea cream soup with lentils and octopus

What healthy lunch do you choose when you have little time and the fridge is almost empty? That's what I was wondering the other day: & # 8222What should I eat to my heart's content, healthy and fast? I have a few boiled chickpeas in the fridge, a few eggs and so on. I also had some marinated octopus, some vegetables and some cheese. [& hellip] Read more & # 8230

February 21, 2019 by admin | 0 comments Vegetarian & Vegan, Soups & Soups, Recipes


Cauliflower cream soup & # 8211 is healthy, very tasty and filling

Cauliflower cream soup is so tasty. I love cauliflower, I like both its texture and taste. In addition, it is very healthy. Here are the recipes I use to make cauliflower cream soup.

Ingredient:

  • 1/2 tablespoon olive oil
  • 2 cloves chopped garlic, 1 diced onion
  • 1 diced cauliflower, 1 liter of vegetable soup
  • 1 teaspoon salt, grated Parmesan cheese
  • Green onions (for serving)

Method of preparation:

Heat the olive oil in a pot over medium heat. Add onion and chopped garlic. Cook until soft, about 5 minutes.

Add diced cauliflower and vegetable soup. Wait for it to boil, then cover the pot with a lid. Boil everything for 15-20 minutes or until the cauliflower softens.

Pour everything into a blender. Add salt and mix carefully until smooth. Put the cream of cauliflower soup in bowls and sprinkle grated Parmesan cheese and finely chopped green onions. Good appetite and increase cooking!

Cauliflower cream soup with red onions

Ingredient:

  • 1 larger cauliflower (about 2 kilograms)
  • 3 tablespoons extra virgin olive oil, fine salt
  • 1 medium-sized red onion, 2 cloves of garlic
  • 1 liter of vegetable soup, 2 tablespoons unsalted butter
  • 1 tablespoon lemon juice, 1 teaspoon ground nutmeg

Method of preparation:

Preheat the oven to 220 degrees. Wallpaper a large baking tray with baking paper.

Wash the cauliflower and unwrap it in bunches. Put the cauliflower bunches in the baking tray. Sprinkle with 2 tablespoons of olive oil and sprinkle with salt. Bake the cauliflower in the oven until tender. It takes about 25-35 minutes.

In a pot, heat a tablespoon of olive oil over medium heat. Peel a squash, grate it and chop it in the hot oil. Add 1/4 teaspoon of salt. Cook the onion until soft, for 5-7 minutes, stirring occasionally.

Peel the garlic cloves, finely chop them and add them to the pot with oil and onion. Cook for about 30 seconds, then add the vegetable broth.

We stop 4 of the most beautiful cauliflower bouquets for decoration, then transfer the rest of the cauliflower to the pot. Turn the heat to medium-high and wait for the mixture to boil. When it boils, reduce the heat to low. Cook the cauliflower, stirring occasionally, for 20 minutes.

Once the soup is cooked, take the pot off the heat and let it cool for a few minutes. Then transfer the hot soup to a blender, add the butter and mix until smooth.

Add the lemon and nutmeg juice and mix again. If necessary, we add salt. Put the soup in bowls and garnish with cauliflower bouquets. You can also add chopped parsley and green onions. Good appetite!

Cauliflower cream soup with bacon

Ingredient:

  • 3 tablespoons butter, 4 slices of bacon, 1 liter of chicken soup, 1/4 teaspoon nutmeg
  • 1 onion, 2-3 large carrots, 1 cup sour cream
  • 1 cauliflower (about 1-1.5 kg), 1 cup cheddar cheese
  • 3 cloves garlic, 1/2 teaspoon dried thyme, 1/2 teaspoon chili powder
  • 1/4 cup freshly chopped parsley, salt and pepper, 1 teaspoon green onions

Method of preparation:

Cut the bacon into cubes. We clean the onion and cut it into small pieces. Peel a squash, grate it and slice it. Wash the cauliflower well, then unwrap it in bouquets. We clean the garlic cloves and finely chop them.

Add a tablespoon of butter and diced bacon in a large pot. Cook everything over medium-high heat for 2 minutes, or until the bacon becomes crispy. We take the bacon from the pot and set it aside.

Add the remaining butter to the greased pot and wait for it to melt. Add onions and carrots and cook for 2 minutes. Then add the bouquets of cauliflower, garlic, dried thyme, chilli and finely chopped fresh parsley.

Season the mixture with salt and pepper and cook for 2 minutes. We mix occasionally. Add the chicken soup and wait for it to boil. Reduce heat to low and add sour cream. Boil for 12-15 minutes, stirring occasionally.

Put everything in a blender and mix until you get a smooth cream soup. Then pour the cream soup into the pot, turn the heat to medium and add the cheddar cheese and nutmeg. Stir until the cheese melts.

Taste the soup and, if necessary, add more spices. We take the soup from the fire, we put it in bowls and we decorate it with the fried bacon at the beginning, the grated Cheddar cheese and the green onion. Good appetite and increase cooking!


Must have for summer: cream of tomato soup

Comfort food for some, hospital food for others, a must-have at a meal in many cases, soup is one of the most popular dishes in the world and I think there are few who have never tried it.

The first "evidence" of the existence of the soup dates back to 6,000 BC, and the name comes from Vulgar Latin, from soup, which means nothing but bread soaked in liquid.

For me, the soup brings back memories of a cold winter, in which I nestled in the armchair by the stove with a cup of chicken broth. For several years now, however, either in winter or in summer, I have been addicted to cream soups. Because these dishes are the ideal remedy for both "paralyzing" cold and hot days.

In anticipation of the heat wave forecast for July and August, when I will cool down with a lot of swimming and gazpacho, I "warmed up" with a cream of tomato soup. And basil is, of course, a mustard. So, if you want to eat something delicious, made with a minimum of physical and financial effort, read carefully what I will write next. .

Saute in a little butter mixed with olive oil two medium onions, two or three cloves of garlic and two potatoes, all coarsely chopped. After 5 minutes, when lightly browned, add a liter of water and simmer for about 20 minutes. Then add 1.5 kilograms of well-ripened tomatoes, cut in half and a tablespoon of sugar, which will temper the acidity of the tomatoes. In about 20 minutes, all you have to do is mix the composition well with a vertical mixer or in a blender, add 150 grams of mascarpone or 200 ml of liquid cream (sweet, 35% fat) and season with salt and freshly ground pepper (white, I prefer this soup). It's wonderfully hot or cold. As I said, the mustard is fresh, as a final touch.