How to Make Super Quick Homemade Caramelized Tomato Soup

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, caramelized tomato soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Caramelized Tomato Soup is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Caramelized Tomato Soup is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook caramelized tomato soup using 15 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Caramelized Tomato Soup:

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

Steps to make 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!

So that is going to wrap it up with this exceptional food caramelized tomato soup recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!