Creamy Tomato Soup Ready In 25 Minutes Our Zesty Life Sauté onion in oil until softened, stir in the pepper. proceed to one of the two following recipe variations. the stove top version: bring tomatoes, sugar, and worcestershire sauce to a boil. stir in half and half until heated, add onions. use an immersion blender to puree until the soup is smooth. Add garlic and cook for one minute. add broth, diced tomatoes, tomato paste, potatoes, beef base, and seasoning mix. on medium high heat, bring to boiling point. reduce heat to bring to a simmer, cover, and simmer for 10 minutes. stir in mixed vegetables and simmer for 12 15 minutes or until potatoes are cooked through.
A Creamy And Healthy Roasted Tomato Soup That S Loaded With Fresh Prepare the base: start the cooking process by preparing the aromatics for the soup. sauté some chopped onions and minced garlic in a bit of olive oil and butter in a large pot. combine ingredients: add the canned tomatoes and broth to the cooked onions and garlic. allow the mixture to simmer gently. Place them together with the tomatoes on a baking sheet or a baking tray. brush or drizzle with olive oil and roast for between 25 30 minutes at 240ºc 475ºf. once ready, place everything in a food processor and blend until creamy and smooth (or your desired consistency). Melt butter in a large stock pot over medium heat. add onions, carrot, garlic, oregano, salt and pepper and cook until vegetables are tender, about 5 minutes. stir in flour and cook for 1 2 more minutes. whisk in broth and cook, stirring constantly until mixture thickens. stir in tomatoes and heavy cream. Add the onions and garlic and saute until the onions are soft and the garlic is fragrant. add the basil, salt and pepper. add the wine (if using) and let the wine reduce almost completely. add the tomato passata and stir well to combine.
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