Ultimate comfort food tonight. A homemade rich creamy tomato soup drizzled with crema and a touch of fresh basil ,a melty messy double decker grilled cheddar and Muenster cheese and bacon sandwich, roasted sweet peppers. Won’t hit the cover of Bon Appetit but could get the Fieri Flavortown rating lol. I made the soup to not only eat as is but also for use in halupki which I’ll post later this week. The tomato soup is simple yet very rich and delicious. I’ve worked on it over a few batches to get it where I want it. Ingredients:
2 28oz cans crushed tomatoes
2 28 oz. cans tomato puree
12 cups of chicken broth from Minors or GFS concentrate paste made at 150% strength
1 cup heavy cream
6 oz. tomato paste
8 T butter
6 cloves minced garlic
2 small onions diced
2 T olive oil
2-4 t of salt (to taste)
1t black pepper
1 ½ packets of Sazon Goya
2T white vinegar
2T Swerve (or sugar)
Instructions:
Sauté onion in the 2T of olive oil, once translucent add the garlic and sauté for another minute
Mix in the tomato paste to coat the onions and garlic
Add all other ingredients with the exception of the vinegar and sweetener
Simmer for 20-30 minute
Immersion blend to nice creamy consistency
While on low heat stir in the vinegar and sweetener to taste. Start with ½ and work up. Can use more if needed. Much of this depends on the acidity of the tomato and your personal taste.
2 28oz cans crushed tomatoes
2 28 oz. cans tomato puree
12 cups of chicken broth from Minors or GFS concentrate paste made at 150% strength
1 cup heavy cream
6 oz. tomato paste
8 T butter
6 cloves minced garlic
2 small onions diced
2 T olive oil
2-4 t of salt (to taste)
1t black pepper
1 ½ packets of Sazon Goya
2T white vinegar
2T Swerve (or sugar)
Instructions:
Sauté onion in the 2T of olive oil, once translucent add the garlic and sauté for another minute
Mix in the tomato paste to coat the onions and garlic
Add all other ingredients with the exception of the vinegar and sweetener
Simmer for 20-30 minute
Immersion blend to nice creamy consistency
While on low heat stir in the vinegar and sweetener to taste. Start with ½ and work up. Can use more if needed. Much of this depends on the acidity of the tomato and your personal taste.
