Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Simon-Rumpza Cookbook

    Classic Tomato Soup

    Dinner
    Soup
    Vegetarian Main
    ​

    8 servings

    porties

    50 minutes

    totale tijd
    Begin met koken

    Ingrediënten

    4 (14-ounce) cans diced tomato

    3/4 cup low-sodium chicken broth

    3 tablespoons unsalted butter

    1 onion, chopped

    1 bay leaf

    1 teaspoon brown sugar

    2 tablespoons tomato paste

    2 tablespoons all-purpose flour

    1/2 teaspoon baking soda

    1/2 teaspoon table salt

    1/2 cup heavy cream

    Instructies

    Note: Use unseasoned canned tomatoes.

    Drain tomatoes in colander set over large bowl, pressing lightly to release juices. Transfer tomato juice and chicken broth to large measuring cup (mixture should measure about 4 cups); reserve.

    Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add two-thirds of drained tomatoes, bay leaf, and brown sugar and cook, stirring occasionally, until tomatoes begin to brown, about 15 minutes.

    Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken, 1 to 2 minutes. Slowly stir in reserved tomato juice–broth mixture, remaining tomatoes, baking soda, and salt and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat.

    Discard bay leaf. Puree soup in batches. Return pureed soup to pot and stir in cream. Season with salt and pepper. Serve. (Soup can be refrigerated in an airtight container for 3 days.)

    Voedingswaarde

    Portiegrootte

    -

    Calorieën

    142

    Totale vet

    10 g

    Verzadigd vet

    6 g

    Onverzadigd vet

    3 g

    Transvet

    0 g

    Cholesterol

    28 miligrams

    Natrium

    289 miligrams

    Totale koolhydraten

    7 g

    Voedingsvezels

    -

    Totale suikers

    7 g

    Eiwit

    3 g

    8 servings

    porties

    50 minutes

    totale tijd
    Begin met koken

    Klaar om te beginnen met koken?

    Verzamel, pas aan en deel recepten met Umami. Voor iOS en Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Voorwaarden • Privacy • FAQ

    • Make primary photo
    • Delete photo

    Ingrediënten

    4 (14-ounce) cans diced tomato

    3/4 cup low-sodium chicken broth

    3 tablespoons unsalted butter

    1 onion, chopped

    1 bay leaf

    1 teaspoon brown sugar

    2 tablespoons tomato paste

    2 tablespoons all-purpose flour

    1/2 teaspoon baking soda

    1/2 teaspoon table salt

    1/2 cup heavy cream

    Instructies

    1

    Note: Use unseasoned canned tomatoes.

    2

    Drain tomatoes in colander set over large bowl, pressing lightly to release juices. Transfer tomato juice and chicken broth to large measuring cup (mixture should measure about 4 cups); reserve.

    3

    Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add two-thirds of drained tomatoes, bay leaf, and brown sugar and cook, stirring occasionally, until tomatoes begin to brown, about 15 minutes.

    4

    Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken, 1 to 2 minutes. Slowly stir in reserved tomato juice–broth mixture, remaining tomatoes, baking soda, and salt and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat.

    5

    Discard bay leaf. Puree soup in batches. Return pureed soup to pot and stir in cream. Season with salt and pepper. Serve. (Soup can be refrigerated in an airtight container for 3 days.)