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Tomato soup

Tomato soup

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Introduction

It’s a simple recipe: mix tomatoes and onion, add some oil, then simmer until thickened. But the fresh taste of ripe tomatoes makes this soup easy to love.

Tomato soup

  • 28 ounces diced tomatoes
  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 2 cloves garlic
  • 2 tbsp all-purpose flour
  • 1 tbsp sugar
  • 3 cups vegetable broth
  • 1 bay leaf

28 ounces diced tomatoes

To measure 28 ounces, use a measuring cup to fill your bowl with water. Then add 4 tablespoons of salt, 2 tablespoons of sugar and 1 tablespoon of vinegar to taste. Stir until the sugar dissolves completely before tasting the mixture. You should be able to see small flakes forming on top as you stir it around—this is what gives this soup its distinctive color!

Dice tomatoes into small chunks that are about 1/4 inch (6 mm) thick by 3 inches in length or less if they’re large ones like Roma tomatoes or beefsteak tomatoes. If you want smaller pieces, feel free to dice them smaller; but remember not to overdo it because they’ll end up having less flavor since they won’t be spread out enough throughout each serving bowl (which could actually work against those who like their meals bubbling hot).

1 tablespoon olive oil

1 tablespoon olive oil

You can use any kind of oil you like, but we recommend using a healthy oil like olive or canola. If you’re looking to cut down on calories and saturated fat, feel free to swap it out for something with less fat (e.g., vegetable oil). Just keep in mind that cooking with high heat will make your food taste less fresh than what it would taste if cooked at lower temperatures—so don’t be tempted by anything too hot!

1 cup chopped onion

You can use a fresh or canned onion. The best ones to use are those that are not too big or too small, not too soft or firm, and not too sweet or strong. If you have access to different varieties at your local market, try them all!

2 cloves garlic, minced

2 cloves garlic, minced

1 teaspoon dried basil leaves

2 cups tomato juice or 1 can (14 ounces) diced tomatoes with juice, undrained

2 tablespoons all-purpose flour

2 tablespoons all-purpose flour

This is a thickener, which means it helps to thicken soups, sauces and gravies. It can be used instead of cornstarch or arrowroot powder to add body to foods like gravy, tomato soup and creamy salad dressings.

1 teaspoon sugar

Add 1 teaspoon of sugar to the soup. Sugar is used to sweeten the soup and also help thicken it. It’s important that you add enough to make the soup taste like what you’d expect from a tomato soup recipe, but not so much that it gets too sweet; otherwise, your guests may not enjoy their meal!

3 cups vegetable broth

3 cups vegetable broth or water (depending on what you have)

2 tablespoons tomato paste

1 bay leaf

1 teaspoon salt (or to taste)

1/4 teaspoon black pepper (or to taste)

1 bay leaf

1 bay leaf

Bay leaves are dried and used in many cuisines, including Indian, Thai, Creole and Greek. They’re usually sold fresh or dried (although you can buy them fresh from some stores). Bay leaf has a mild sweet flavor that goes well with soups.

Salt and pepper to taste

Salt and pepper to taste.

Salt is a flavor enhancer, while pepper adds heat. If you want to add more than just salt and pepper, use two teaspoons of each at a time (one tablespoon per serving). This can be done by simply sprinkling the spices into the bowl with your soup before serving—but if you’re not sure how much will go a long way in your recipes or don’t have an extra bowl handy, here’s another option: Add 1/2 teaspoon salt per cup of water and then add 1/8 teaspoon black peppercorns over each cupful when adding it back into the pot after removing from heat once done cooking!

Steps to make it: Heat oil in a large saucepan over medium heat. Add onion; cook and stir until onions have softened, about 5 minutes. Mix garlic into onions; cook until fragrant, about 30 seconds. Stir flour into onion mixture until combined, then gradually stir in tomatoes with juice and sugar. Season with bay leaf, salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer until thickened, 15 to 20 minutes. Remove the bay leaf and discard before serving.

Heat oil in a large saucepan over medium heat. Add onion; cook and stir until onions have softened, about 5 minutes. Mix garlic into onions; cook until fragrant, about 30 seconds. Stir flour into onion mixture until combined, then gradually stir in tomatoes with juice and sugar. Season with bay leaf, salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer until thickened, 15 to 20 minutes. Remove the bay leaf before serving

Conclusion

I hope you enjoy this recipe as much as I do!

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