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Before you jump to Use-up Tomato Soup recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.
A lot of us have been taught to believe that comfort foods are bad and must be avoided. Sometimes, if your comfort food is basically candy or other junk foods, this can be true. Soemtimes, comfort foods can be very healthy and good for us to eat. There are some foods that really can raise your moods when you consume them. When you feel a little down and need an emotional boost, try some of these.
Eggs, believe it or not, can be truly great at beating back depression. Just see to it that you do not throw away the yolk. Every time you want to cheer yourself up, the yolk is the most vital part of the egg. Eggs, the yolk in particular, are rich in B vitamins. These B vitamins are terrific for helping to raise your mood. This is because these vitamins improve the function of your brain’s neural transmitters (the parts of the brain that affect how you feel). Try to eat an egg and feel happier!
Now you realize that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try several of these instead!
We hope you got insight from reading it, now let’s go back to use-up tomato soup recipe. You can cook use-up tomato soup using 15 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Use-up Tomato Soup:
- Prepare 2 tbsp vegetable oil, preferably cold-pressed
- You need 1 onion, chopped
- Provide 1 stick celery, chopped
- Use 3 cloves garlic, chopped (note that we really like garlic so you can cut down on this if you’re not an addict!)
- Get 1 carrot, diced
- Provide 3 small new potatoes, washed but skins on and diced
- Take 1.25 kg ripe tomatoes, quartered and cores removed
- You need 1 tsp sugar
- Use 1 tbsp tomato purée
- Use 1 tsp dried oregano
- Use 1 tsp dried thyme
- Prepare 1.5 litres vegetable stock (I used “Marigold” bouillon powder)
- Prepare Salt
- Provide Ground black pepper
- Provide Crème fraîche (optional)
Steps to make Use-up Tomato Soup:
- Bring the oil to a medium-high heat in a stock pot or large saucepan and fry the onions for 3 minutes, only stirring if necessary to avoid sticking.
- Add the garlic, celery and carrot and continue to fry gently, stirring occasionally. Add the potatoes and cook for a further minute, stirring thoroughly but gently.
- Stir in the quartered tomatoes, sugar, tomato purée and herbs, then the stock and bring to the boil, stirring occasionally. Reduce to a strong simmer, cover and cook for 20-25 minutes, until the vegetables are soft, stirring occasionally.
- Taste and season as wished. Add a little more sugar if you think needed.
- Whizz to desired consistency (or leave as is if preferred), sieving if there are any residual pieces of skin to remove. Serve piping hot with good bread or a crusty roll. Add a dollop of crème fraîche to each soup bowl if wished.
Tomato soup from tomato paste/ How to use tomato paste. This tomato soup is excellent with canned tomatoes. I love using whole peeled tomatoes or crushed tomatoes. By the way, we love San Marzano Tomatoes and are always pleased with tomatoes from Muir Glen. Neither are watery and both taste great.
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