Cream of Tomato
Cream of Tomato

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cream of tomato. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Cream of Tomato is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Cream of Tomato is something which I’ve loved my whole life. They are nice and they look wonderful.

Keywords: Creamy tomato pasta, Creamy tomato sauce, Tomato cream sauce. I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

To begin with this particular recipe, we must prepare a few components. You can have cream of tomato using 20 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Cream of Tomato:
  1. Make ready 20 ml Refined oil
  2. Prepare 1/2 Onion, sliced
  3. Get 20 g Carrot, sliced
  4. Get 20 g Celery sliced
  5. Get 10 g Refined flour
  6. Make ready 300 ml Vegetable stock
  7. Prepare 200 g Fresh tomato, chopped
  8. Prepare 1-2 no Basil leaves
  9. Prepare 20-30 ml Tomato puree (optional, just for colour)
  10. Take 20 g Butter
  11. Get Bouquet garni
  12. Take 1 Bay leaf
  13. Prepare 1 g Thyme
  14. Prepare 1 g Black peppercorns
  15. Prepare 3-4 Parsley stems
  16. Make ready 2 Cloves
  17. Take 1 Muslin cloth
  18. Get For garnish
  19. Take 1 tsp Cooking cream
  20. Prepare 1 White bread slice, cut into croutons

I have used fresh tomatoes to make the soup. Cream of tomato soup is much richer and thicker than classic tomato soup. Can you freeze cream of tomato soup? If you've made too much soup, or you've made some in bulk you'll be glad to know.

Instructions to make Cream of Tomato:
  1. Melt butter in a saucepan till it creates a white froth.
  2. Add refined flour & mix well & cook till white but cooked; remove it & keep aside.
  3. Heat oil in a saucepan, add sliced carrots, celery & onion; saute till transparent.
  4. Add chopped tomatoes, add salt, cover the pan & cook for 10 - 15 minutes till soft.
  5. Add the stock, bouquet garni, seasoning & roux; whisk well to mix the roux into liquid.
  6. Check the seasoning, if thick enough & taste well, starin the soup into a clean pot.
  7. Add basil leaves, cover the pan & keep aside to spread the basil flavour throughout.
  8. For Croutons : - Remove the crust from bread slice, cut each slice into 1 inch dices.
  9. Toast under salamander or deep fry till golden brown.
  10. For service : - Pour 150 ml into soup bowl, add cooking cream & bread croutons.

Classic tomato soup gets brightness and body from crushed tomatoes; smoky depth from bacon; and a luxurious finish from a little crème fraîche. * *See the recipe for Cream of Tomato Soup »**Todd. This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche. Add a little tomato paste if it needs more tomato flavor. Add some freshly ground black pepper and salt, to taste. Preparation Melt the butter in a soup pot.

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