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Rustic Tomato soup
Rustic Tomato soup

Before you jump to Rustic Tomato soup recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

Most of us think that comfort foods are bad for us and that we ought to keep away from them. Often, if your comfort food is made of candy or other junk foods, this can be true. Other times, though, comfort foods can be altogether healthy and it’s good for you to eat them. There are some foods that really can raise your moods when you eat them. If you seem to feel a little bit down and need a happiness pick me up, try a couple of these.

If you want to beat depression, you should eat some cold water fish. Cold water fish like tuna, trout and wild salmon are high in DHA and omega-3 fatty acids. These are two things that raise the quality and the function of your brain’s grey matter. It’s true: consuming a tuna fish sandwich can really help you overcome depression.

As you can see, you don’t need to stuff your face with junk food when you want to feel better! Try a few of these hints instead.

We hope you got insight from reading it, now let’s go back to rustic tomato soup recipe. To cook rustic tomato soup you need 13 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to prepare Rustic Tomato soup:
  1. Provide Base
  2. Prepare 1 onion
  3. Prepare 1 carrot
  4. You need 1.5 L vegetable stock
  5. Get Tomatoes
  6. Prepare 2 kg tomatoes (plum tomatoes preferred)
  7. Prepare 1 whole bulb garlic
  8. Provide Tomato paste
  9. Prepare Herbs
  10. Use 4-5 fresh Sage leaves
  11. Take 4-5 fresh Bayleaves
  12. Get 1 whole bunch Fresh basil
  13. Use Olive oil
Instructions to make Rustic Tomato soup:
  1. Cut tomatoes in halves and lay them on a tray, season them well with salt and pepper. Don't discard the tomato vine stems add them to the tray
  2. Cut the garlic bulb in half and spread it on the tray, add 2 bayleaves. No need to remove garlic peel at this point.
  3. Set the oven to 200 c and cook for 30 to 40 minutes till you see the skin shrivel and caramelise lightly
  4. Rest the tomatoes and remove the garlic from its peel, adding them back to the tray. Discard the garlic skin, tomato vine and bayleaves.
  5. Dice one onion and carrots roughly, no need to mince or finely chop as these will get blended later
  6. In a heavy bottom pot (Dutch oven) add olive oil and add your onions, carrots and 2 bayleaves. Sweat them not do not brown or burn.
  7. Add a tablespoon of tomato paste and cook for 5 minutes or till you see it browning on the bottom of the vessel. Do not let it burn.
  8. Once you cook out the raw acidity of the tomato paste add the roasted tomatoes, sage and 1.5L of vegetable stock.
  9. Cover and cook for 30 minutes on medium to low heat, check intermittently to ensure nothing is catching on the bottom of the pot.
  10. Once all the tomatoes are cooked and encorporated remove from stove and add leaves of 3/4 bunch of basil.
  11. Remove the bay leaves. Take an emulsion blender and blend till mixture is smooth and thick.
  12. Check for seasoning add and pepper as desired. Tip: if your mixture feel acidic add a teaspoon of baking powder and 1 heaping tablespoon of brown sugar.
  13. Now cook return to stove and cook uncovered for another 20 minutes (check if mixture is very thick add more stock water).
  14. Optional step : once cooked add 100 grams of thick cream to increase richness
  15. Garnish with basil leaves and drizzle a teaspoon of cream on top, serve with croutons and rustic bread on side.

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