Tomato Soup
Australia
Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 | pound | Tomatoes |
Tomatoes
Tomato (pronounced tuh-MAY-toh) is the juicy, ruby-red powerhouse of the vegetable drawer, delivering a spectacular punch of sweet acidity and savory umami that anchors kitchens worldwide. Though botanically a fruit...
|
|
| 1 | clove | Garlic » finely chopped |
Garlic
Garlic (pronounced gar-lik) is the ultimate foundation for flavor in kitchens all over the globe. This pungent bulb is made of individual cloves wrapped in a papery skin, hiding volatile...
|
|
| 1 | medium | Onion » coarsely chopped |
Onion
Onion (pronounced uhn-yuhn) is the absolute heartbeat of savory cooking, anchoring recipes in every corner of the globe. This classic round bulb features layered flesh packed with pungent sulfur compounds...
|
|
| 1 | tablespoon | Tomato Paste |
Tomato Paste
Tomato paste (pronounced tuh-MAY-toh peyst) is the thick, deeply concentrated secret agent of the pantry cupboard, packing the savory punch of an entire field of summer vines into a single...
|
|
| 1 | whole | Bay Leaf |
Bay Leaf
Bay leaves are oval in shape, measuring about 2 inches to 4 inches in length and tapered to a slender point. These short stemmed, dark green leaves are smooth with...
|
|
| 2/3 | cup | Water |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing...
|
|
| 1/2 | whole | Black Peppercorns |
Black Peppercorns
Black Peppercorns are harvested in the unripe, green state and left to dry for up to 2 weeks. As they dry, they shrivel and turn dark brown or black.
Black, white... |
|
| 1 | pinch | Salt » to taste |
Salt
Salt (pronounced sawlt) is the absolute heartbeat of everyday home cooking, found on every single kitchen table across the globe. This fine, pre-ground table version is a pure mineral crystal...
|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 30 Minutes | 30 Minutes | 1 hour |
Directions:
- You will also need boiling water and ice cubes.
1. To Skin the Tomatoes: Using a shape knife, cut small crosses at opposite ends of the tomatoes (head and heal).
2. Place in a medium saucepan with enough boiling water to cover them.
3. Boil for about 30 seconds so they don't cook. You will see the skin start to pull away from the flesh.
4. Strain and immediately place into a bowl of ice and add water to cover the tomatoes.
5. This stops the cooking process.
6. Peel away the skins and roughly chop the tomatoes.
7. In a medium saucepan, sauté onions and garlic in water for about three minutes.
8. Add the chopped tomatoes, tomato paste, bay leaf and black peppercorns.
9. Bring to a boil, reduce heat and cover with a lid.
10. Simmer 30 minutes then discard bay leaf.
11. Taste for seasoning and add a pinch of salt if needed.
12. Process your soup in a blender or food processor.
13. This soup keeps in the refrigerator for 2 days and in the freezer for up to two months.
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