Add the uncooked tortellini to the soup and cook for about 10 minutes (whatever the package directions. Bring to a simmer and cook for about 15 minutes. Pour in the tomatoes, chicken broth, milk, heavy cream, and pesto. Cream of tomato soup is still cooked the same way as traditional tomato soup by blending but the cream adds a thickness and richness to the taste and texture. Stir in the tomato paste for about a minute, until it really coats the onion mixture. As you'd expect, ‘Cream of’ means cream is added the soup. Once it's hot, serve your tomato soup immediately in warmed bowls with a swirl of the remaining cream and a garnish of basil leaves.Ĭream of tomato soup is much richer and thicker than a classic tomato soup. Stir in two-thirds of the double cream and reheat the soup gently.Push through a sieve to remove any skin or seeds and return the liquid to the rinsed-out pan. Blend the soup in batches in a food processor or blender until smooth. Bring the soup to the boil then simmer for 20 mins. Add the tomatoes, sugar, bay leaf and chicken or vegetable stock.Add the purée and continue for 2 mins more. Stir in the garlic and paprika and cook for 1 minute. Fry the onion in the butter for 10 mins until softened. ![]() Store in a tightly covered container in the refrigerator. ![]()
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