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Before you jump to Caramelized Tomato Soup recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.
Many of us have been conditioned to think that comfort foods are terrible and must be avoided. Often, if the comfort food is a sugary food or some other junk food, this holds true. Other times, though, comfort foods can be totally nutritious and it’s good for you to eat them. There are several foods that actually can raise your moods when you eat them. When you are feeling a little down and are in need of an emotional pick-me-up, try a few of these.
Eggs, you may be astonished to find out, are great at battling depression. Just make sure that you do not throw out the yolk. Every time you wish to cheer yourself up, the egg yolk is the most important part of the egg. Eggs, the yolks in particular, are loaded with B vitamins. B vitamins can truly help you boost your mood. This is because they help in improving the function of your neural transmitters, the parts of your brain that affect your mood. Eat a couple of eggs to jolly up!
So you see, you don’t need to eat junk food or foods that are bad for you just so to feel better! Test out these tips instead!
We hope you got benefit from reading it, now let’s go back to caramelized tomato soup recipe. To make caramelized tomato soup you need 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Caramelized Tomato Soup:
- Prepare 2 roma tomatoes, very ripe
- Prepare 2 cans diced tomatoes (14oz. each)
- Get 1 tbsp tomato paste
- Provide 2 small to medium carrots
- Use 1 celery stalk
- Use 1/2 red onion
- Take 2 cloves garlic
- Get 200 gr elbow or any other small pasta (7oz)
- Provide 170 gr panela cheese (6oz)
- You need 2 tbsp extra virgin olive oil
- Get 3 tbsp unsalted butter
- Get 4 tbsp sour cream
- Prepare to taste tarragon
- You need to taste salt (I use pink Himalaya salt)
- Provide to taste freshly ground black pepper
Steps to make Caramelized Tomato Soup:
- Chop carrots, celery, and fresh tomatoes, reserve. Chop onion and garlic.
- Cut the cheese in small cubes, put in a bowl and reserve for later use.
- Drain the canned tomatoes over a bowl. Use a spoon to squeeze the tomatoes and get them as dry as possible. Save the juice!
- Put a large saucepan over medium heat, add the oil and 1 tbsp butter. Once hot, add the chopped onion and garlic, season with salt & pepper and saute until onions are soft, about 5 minutes. Stir often.
- Add carrots, celery, and the fresh tomatoes. Cover and let cook until the carrots are just tender, about 10 minutes. Stir occasionally.
- Add the drained canned tomatoes and the tomato paste. Cook uncovered and stirring frequently, until the tomatoes caramelize, about 15 minutes.
- While the tomatoes caramelize, boil a pot with salted water and cook the pasta until al dente. Drain the pasta and return to pot, mix with the rest of the butter, salt and pepper, and set aside.
- Once the tomatoes are caramelized, add the strained juice from the canned tomatoes, plus 2 cups water to the saucepan. Bring to a simmer and cook, partly covered, for an additional 10 to 15 minutes (the vegetables should be very tender at the end)
- Transfer the soup to a blender and pureé. Careful: soup is very hot; start at a low speed and gradually increase it to avoid splattering. Watch for your desired texture: I prefer a a more chunky soup, but you can pureé until silky smooth if you want. Once blended, return to saucepan.
- Add the buttered pasta to the soup and mix well.
- Divide the cheese into plates and scoop the soup on top. Garnish with a dollop of sour cream and a pinch of tarragon. Enjoy!
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