The new way cooking recipe Creamy Tomato Soup with 17 ingredients and 5 stages of easy cooking, which is delicious perfect.
Without fail making ultimate Creamy Tomato Soup easy, bouncy, practical.
How are you all, at this time you get prepare recipe Creamy Tomato Soup with 17 ingredients and 5 steps. Below this is how to make it, please carefully carefully.
In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 17 ingredients and 5 stages of easy cooking Creamy Tomato Soup.
Ingredients for Creamy Tomato Soup
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Prepare 4 Tbsp : Olive Oil Divided.
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Prepare 1 Can (32 oz.) : Whole San Marzano Tomatoes.
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Needed 6-8 : (@1.5 lbs) Ripe Fresh Tomatoes (I used Romas).
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Prepare 1 : Large Onion Divided.
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Needed 4-6 Cloves : Garlic Divided.
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Prepare 1 1/2 Cups : Chicken Broth.
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Needed 1/2 Cup : Heavy Whipping Cream.
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Prepare 1/2 Cup : Fresh Basil Leaves (or 1-2 tsp Dried).
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Needed 1 tsp : Sugar or Coconut Sugar (Can omit if Tomatoes are Sweet).
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Prepare 1/2 tsp : Dried Thyme Leaves.
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Prepare 1/4 tsp : Red Pepper Flakes.
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Prepare 1 Tbsp : Balsamic Vinegar.
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Needed : Salt (To Taste).
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Needed : Black Pepper (To Taste).
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Needed 2 Tbsp : Butter (Optional) (For Flavor, Richness, Creaminess).
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Needed 1/2-1 Cup : Freshly Grated Parmesan (Optional).
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Prepare 2-3 tsp : Concentrated Tomato Paste (Optional).
If all material requirements Creamy Tomato Soup it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.
Step by Step Cooking Creamy Tomato Soup
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Preheat Oven to 425°.
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Mix Fresh Roma Tomatoes (Halved Lengthwise), half of the Onion (1/2" Slices), 2 Cloves of Garlic (Whole or Halved), 2 Tbsp Olive Oil, Balsamic Vinegar, and Salt and Pepper on a baking sheet. Roast, in one even layer, for about 25 Minutes or until they develop color..
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In a large soup pot, add the other 2 Tbsp Olive Oil. Add the other half of the Onion (Diced), the Thyme, Red Pepper Flakes, and a little salt, cook over Med Heat until soft and a golden color develops. Add other 2 Cloves Garlic (Minced), cook another 1 - 2 Minutes, stirring frequently..
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Add the Canned San Marzano Tomatoes and Chicken Broth. Turn up heat to Med High, and bring to a boil. Reduce heat to Medium again, and simmer for about 20 Minutes. Tomatoes should be soft enough to start breaking down with fork. Add Basil, Sugar, and roasted Tomato/Garlic/Onions, simmer for another 5 - 10 Minutes. I like to squish the roasted garlic into a paste before I add it in. Remove Basil (If fresh), and season with Salt and Pepper to taste. Turn off heat..
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Using a heat safe regular blender or an immersion blender, puree soup until smooth, then sift through a strainer. Add strained soup back to soup pot, and turn heat to Med. Simmer for a few minutes, then add the Heavy Whipping Cream. Add Parmesan, Butter, and Tomato Paste, if using. Taste for seasoning. Stir and serve..
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