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RecipeTin Eats
Registrace 7. 12. 2015
The official CZcams cooking channel of RecipeTin Eats (www.recipetineats.com). It's all about making amazing food with everyday ingredients, even if you are short on time and cost conscious.
Fast prep. BIG flavours. Extraordinary food! All recipes www.recipetineats.com
Fast prep. BIG flavours. Extraordinary food! All recipes www.recipetineats.com
Smoky roasted tomato soup (just 240 calories!)
Recipe ⬇️⬇️⬇️ or PRINT: www.recipetineats.com/smoky-roasted-tomato-soup/
This is a roasted tomato soup that's really great even if your tomatoes aren't perfectly ripe and bursting with sweet juices. So imagine how spectacular it is if they are!! Roasting is the trick - it brings out the natural sweetness and enhances the flavour of the tomatoes. Then all you need to do is blend it up with sautéed onion and garlic with a little vegetable stock!
I like to add a little hint of smoky flavour with smoked paprika and by taking the tomatoes a little further in the oven, for charred edges. Just gives it a little something extra!
Bonus: Super healthy at only 240 calories per serving, fridge 5 days, freezer 3 months.
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SMOKY ROASTED TOMATO SOUP
Serves 5 | 240 calories
SMOKY ROASTED TOMATOES - toss on tray:
1.5kg/ 3 lb tomatoes, halved, cut a “V” out of the top to remove the core
5 garlic cloves, NOT peeled
2 tbsp olive oil
1 1/2 tsp smoked paprika, optional
1 tsp cooking salt / kosher salt
1/4 tsp black pepper
SOUP:
1 tbsp olive oil
2 garlic cloves, finely minced
1 onion, diced
1 litre (4 cups) vegetable stock/broth, low sodium
1/2 tsp+ white sugar, only if needed
1/2 cup cream, optional, plus extra for drizzling (sub 30g/2tbsp butter,)
1/4 cup roughly chopped fresh basil leaves, NOT CRITICAL*
1. Roast tomatoes and garlic 40 - 45 min at 220°C/425°F (200°C) until there’s a bit of charred edges. Remove garlic cloves from the tray.
2. Saute garlic and onion in a little oil in a large pot over medium high for a few min until translucent. Add tomatoes, squeeze garlic flesh out, add stock. Blitz until smooth (or do this in blender/food processor). Taste - if tart, add sugar. Simmer 10 min. Stir in cream, serve with drizzle of extra cream and sprinkle of basil!
* Don’t go and buy a bunch just for this recipe (unless making for company)
This is a roasted tomato soup that's really great even if your tomatoes aren't perfectly ripe and bursting with sweet juices. So imagine how spectacular it is if they are!! Roasting is the trick - it brings out the natural sweetness and enhances the flavour of the tomatoes. Then all you need to do is blend it up with sautéed onion and garlic with a little vegetable stock!
I like to add a little hint of smoky flavour with smoked paprika and by taking the tomatoes a little further in the oven, for charred edges. Just gives it a little something extra!
Bonus: Super healthy at only 240 calories per serving, fridge 5 days, freezer 3 months.
----------
SMOKY ROASTED TOMATO SOUP
Serves 5 | 240 calories
SMOKY ROASTED TOMATOES - toss on tray:
1.5kg/ 3 lb tomatoes, halved, cut a “V” out of the top to remove the core
5 garlic cloves, NOT peeled
2 tbsp olive oil
1 1/2 tsp smoked paprika, optional
1 tsp cooking salt / kosher salt
1/4 tsp black pepper
SOUP:
1 tbsp olive oil
2 garlic cloves, finely minced
1 onion, diced
1 litre (4 cups) vegetable stock/broth, low sodium
1/2 tsp+ white sugar, only if needed
1/2 cup cream, optional, plus extra for drizzling (sub 30g/2tbsp butter,)
1/4 cup roughly chopped fresh basil leaves, NOT CRITICAL*
1. Roast tomatoes and garlic 40 - 45 min at 220°C/425°F (200°C) until there’s a bit of charred edges. Remove garlic cloves from the tray.
2. Saute garlic and onion in a little oil in a large pot over medium high for a few min until translucent. Add tomatoes, squeeze garlic flesh out, add stock. Blitz until smooth (or do this in blender/food processor). Taste - if tart, add sugar. Simmer 10 min. Stir in cream, serve with drizzle of extra cream and sprinkle of basil!
* Don’t go and buy a bunch just for this recipe (unless making for company)
zhlédnutí: 122 542
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Wow
Whys my filling not set after 4 hrs
Instead of wine, can I substitute it with other ingredient?
How do u stop these from sticking to the pan, my paper got stuck in the pan 😢
What kind of wine
PENIS
Talk
I made this! It was excellent. Needed a little tomato paste, but I had some on hand. Thank you!
Hay me desmayo por probarlo
You are the best. Just made this and turned our really great
Yugoslav goulash is the best, we do it the same way, we just add oxtail, vodka, red wine and one beer.
I made this for my family last Sunday night….. Mother’s Day yes I cooked 😢. It was a real hit everyone loved it and will cook it again. Thanks Nagi ❤️
I cooked this dish multiple times and eveytime im amazed at how delicious it is its now the only way i eat the fish!!
Tomatoes are in the oven at present, looking forward to tasting the final results. Great site.
So wat flour you added
If you cook at 200 c. How can you use olive oil.?.. Makes no sense
Mine turned out real dense. Had used cake flour instead. Could it be overmixed?
My hometown has a Chinese place with Singapore noodle it’s sooooo gooooooood this looks amazing as well never saw it with spinach before but I bet it’s just as drooly
You should clearly mention about how much temperature and time as well. This can help lot of people. Your videos are great ❤
That's a lot of sugar! 😩
Really? It's that simple?
Angrezi Shahi Paneer with Nan
Aussie magic
Good job. I've got 2 copies
My sauce didn't look like that LOL
is it okay if i eat with two forks in one hand?
That’s what I’m talking ‘bout! Thank you so very much. I’m doing this!❤😊
This might be a stupid question but is there any way to make a vegetarian version of Vindaloo? Or will it never be the same since it seems to need the juices of the meat?
I would add the creme before the simmer but not a bad dish
I marinated my beef with starch and baking soda, and I used only soy sauce and a pinch of bbq, as a sauce, the rest the same, turned out phenomenal 👌 thank you
Why on earth would anyone add water to your soup? Use stock.
Tasty but no nutritional ingredients Overcook unfortunately
맛있는 영상 잘보고 갑니다 응원드립니다
It's my turn to cook lunch for our card club. This WILL be my side dish! Thanks so much and I think you website is totally awesome :D
Authentic carbonara! Bella!
excuse me.whats brand about the balsamic vinegar
Quantities would help in a recipe.
The sauce is good. Next time I’ll use baby bok choy instead Of larger bok choy.
The potatoes are too large in my opinion! Anything small cut will cook better, faster and will have a better more concentrated flavor.
May i know what Flour you using?
if I using base with shortcrust pastry and puff pastry at top is it okey?
Perfecto 👌
what even is paprika in germany we have edelsüß and rosenscharf
HOW MANY DEGREES CELCIUS DO I COOK THESE FOR
whats the temp there chef sysco?
Wine substitute?
Amazing
Love your recipe
Super yummy