Per serving, 100g each tomato and onion, 150ish ml tomato juice, tomato or vegetable stock cube (yes, cube), 1 tbsp instant rice or dried crustless bread cubes (IE white part only), 1 tbsp butter and enough water to equal 2 cups/500ml.
Bring to the boil, lower heat to maintain a simmer for a few minutes (to soften and cook the tomato and onion) then off the best and let rest 5ish minutes (to hydrate the rice or bread) then blitz smooth.
Strain through fine mesh if I actually give a fuck, otherwise stir in fresh parsley or basil and serve with crusty bread or grilled cheese.
since we're on about soup in here I've been trying to make a Thai Pumpkin soup, picrel are the ingredients, but I'm running into an issue at the end where it's not thickening up to make the leftover coconut milk garnish to really look good (it just dissolves into the very liquid soup and doesn't make visible lines sitting on top)
my guess is I got the wrong type of coconut milk, Silk brand which was reduced fat or soemthing and the recipe showed it from a can, but I don't know
recipe doesn't have any blending involved it that matters
This is really good. I just sauté this stuff and blend it together. I don’t have time or storage space to be making fragrance broths. It’s a good soup though!
if i'm really going for it i halve the tomatoes, add oil and roast them skin up until the skin is burnt. remove skins and blend then use it as the liquid in the soup (do the generic stuff like fry up some onions etc.)
Roast tomatoes, garlic, onions, peppers, salt/pepper in oven. Take out, let cool. Throw in blender, add chicken stock as the liquid. Blend, serve with fresh crunchy bread (spread some garlic butter on) and some cream dropped into soup.
I make Cambells tomato soup
Honestly I know it's sloppa but it's so comfy and no tomato bisque can ever compete, it's just a nostalgia bomb every time
I will say to everyone to try this: instead of milk use two parts water to one part heavy cream
If you're anxious about that much cream, do three parts water to one cream, it's still better than milk
It will be a bit rosy in color so to make it red add paprika, ground annatto, and if you're really feeling fancy, saffron and sumac
Trust me on this, try it
tomatoes + water
can opener
microwave
Leaving it on the shelf in the store where it belongs.
Just fucking make pasta with sauce like a civilized human being.
I don't drink Tomatoes, I eat them.
Per serving, 100g each tomato and onion, 150ish ml tomato juice, tomato or vegetable stock cube (yes, cube), 1 tbsp instant rice or dried crustless bread cubes (IE white part only), 1 tbsp butter and enough water to equal 2 cups/500ml.
Bring to the boil, lower heat to maintain a simmer for a few minutes (to soften and cook the tomato and onion) then off the best and let rest 5ish minutes (to hydrate the rice or bread) then blitz smooth.
Strain through fine mesh if I actually give a fuck, otherwise stir in fresh parsley or basil and serve with crusty bread or grilled cheese.
>then off the best and let rest
off the HEAT and let rest
Fucking autocorrect.
sounds good, I'm going to try it with a grilled cheese tonight, do you sauté the onion before adding it to the pot or just cut it?
>just cut it?
That one.
since we're on about soup in here I've been trying to make a Thai Pumpkin soup, picrel are the ingredients, but I'm running into an issue at the end where it's not thickening up to make the leftover coconut milk garnish to really look good (it just dissolves into the very liquid soup and doesn't make visible lines sitting on top)
my guess is I got the wrong type of coconut milk, Silk brand which was reduced fat or soemthing and the recipe showed it from a can, but I don't know
recipe doesn't have any blending involved it that matters
This is really good. I just sauté this stuff and blend it together. I don’t have time or storage space to be making fragrance broths. It’s a good soup though!
This is for an instant pot but you can literally just do this on a stovetop with a pot.
What's the point of garnishing like that? Those four measly little leaves are utterly inconsequential compared to the volume of soup
To make you mad
if i'm really going for it i halve the tomatoes, add oil and roast them skin up until the skin is burnt. remove skins and blend then use it as the liquid in the soup (do the generic stuff like fry up some onions etc.)
tomatoes + soup
wa la
Roast tomatoes, garlic, onions, peppers, salt/pepper in oven. Take out, let cool. Throw in blender, add chicken stock as the liquid. Blend, serve with fresh crunchy bread (spread some garlic butter on) and some cream dropped into soup.
I make Cambells tomato soup
Honestly I know it's sloppa but it's so comfy and no tomato bisque can ever compete, it's just a nostalgia bomb every time
I will say to everyone to try this: instead of milk use two parts water to one part heavy cream
If you're anxious about that much cream, do three parts water to one cream, it's still better than milk
It will be a bit rosy in color so to make it red add paprika, ground annatto, and if you're really feeling fancy, saffron and sumac
Trust me on this, try it
1 can of campbells tomato soup
1 can of milk
mix together over a simmer until combined and hot
wa la