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Rich Buttermilk Tomato Soup

Before you jump to Rich Buttermilk Tomato Soup recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

In general, people have been trained to believe that “comfort” foods are bad for the body and should be avoided. At times, if your comfort food is basically candy or other junk foods, this holds true. At times, comfort foods can be utterly healthy and good for us to eat. There are some foods that, when you consume them, could boost your mood. If you seem to be a little bit down and you’re needing an emotional pick me up, try some of these.

Eggs, believe it or not, are terrific for helping you combat depression. Just see to it that you do not toss the yolk. The yolk is the part of the egg that is the most important in terms of helping you cheer up. Eggs, the yolks particularly, are high in B vitamins. B vitamins can be terrific for boosting your mood. This is because these vitamins help your neural transmitters–the parts of your brain that control your mood–function better. Eat a few eggs to cheer up!

So you see, you don’t need to consume all that junk food when you are wanting to feel better! Test out these hints instead!

We hope you got benefit from reading it, now let’s go back to rich buttermilk tomato soup recipe. To make rich buttermilk tomato soup you need 13 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Rich Buttermilk Tomato Soup:
  1. Use 1 bag Wiener sausages
  2. Take 1 packet Cherry tomatoes
  3. You need 1 Onion
  4. Use 2 Eggplants - small Japanese type
  5. You need 1 can Canned tomatoes
  6. Use 400 ml Soy milk
  7. Take 30 grams Butter
  8. Use 4 cubes Soup stock cubes
  9. You need 1 dash Salt and pepper
  10. Get Broccoli (boiled, optional)
  11. Get 1 bag Cooked soy beans
  12. Use 1 Basil
  13. Get 1 to 2 tablespoons Garlic oil
Instructions to make Rich Buttermilk Tomato Soup:
  1. Cut the onion in half, then slice it lengthwise into 7 to 11 pieces.
  2. Put 300 ml and the onion in a pan, place the butter on top, and simmer over medium heat for about 10 minutes. Adjust the heat depending on your cooker, and be careful not to let the pan burn!
  3. Coer the pan with al lid, leaving it slightly ajar.
  4. Cut up the eggplant in the meantime. Just slice the then end as is, and cut the fat end in half lengthwise before slicing.
  5. Soak the eggplant in water to remove any bitterness (about 5 to 10 minutes).
  6. Score the wiener sausages on the surface. Cut any way you like.
  7. When the onion has cooked for about 10 minutes, drain the eggplant, add the sausages and then the eggplant to the pan with 300 ml more water.
  8. Simmer over medium heat for 10 minutes. Slice the cherry tomatoes in half or into thirds. Rip up some basil leaves (optional).
  9. When the soup is cooked through, add the stock cubes and simmer for another 2 minutes. Add the cut up tomatoes and canned tomatoes, soy beans, and 400 ml of soy milk. Simmer over low heat, and season with salt and pepper. Don't let the soup boil.
  10. Just before the soup starts to boil, turn off the heat, drizzle in some garlic oil, and serve.

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