How to Make Award-winning Rustic Tomato soup ~ Cooking Directory

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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 Boost Your Mood.

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Green tea is wonderful for moods. You were sure it had to be included in this article, right? Green tea has a lot of an amino acid referred to as L-theanine. Studies have found that this particular amino acid can essentially stimulate brain waves. This will improve your brain's concentration while simultaneously relaxing the rest of your body. You were already aware that green tea could help you be better. Now you are aware that it can help raise your mood as well!

Now you can see that junk food isn't necessarily what you should eat when you are wanting to help your moods get better. Try a few of these instead!

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

The ingredients needed to cook Rustic Tomato soup:

You need of Base.
You need 1 of onion.
Prepare 1 of carrot.
Get 1.5 L of vegetable stock.
Get of Tomatoes.
Use 2 kg of tomatoes (plum tomatoes preferred).
You need 1 of whole bulb garlic.
Prepare of Tomato paste.
Prepare of Herbs.
Use 4-5 of fresh Sage leaves.
You need 4-5 of fresh Bayleaves.
Provide 1 of whole bunch Fresh basil.
You need of Olive oil.

Steps to make Rustic Tomato soup:

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.
Cut the garlic bulb in half and spread it on the tray, add 2 bayleaves. No need to remove garlic peel at this point..
Set the oven to 200 c and cook for 30 to 40 minutes till you see the skin shrivel and caramelise lightly.
Rest the tomatoes and remove the garlic from its peel, adding them back to the tray. Discard the garlic skin, tomato vine and bayleaves..
Dice one onion and carrots roughly, no need to mince or finely chop as these will get blended later.
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..
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..
Once you cook out the raw acidity of the tomato paste add the roasted tomatoes, sage and 1.5L of vegetable stock..
Cover and cook for 30 minutes on medium to low heat, check intermittently to ensure nothing is catching on the bottom of the pot..
Once all the tomatoes are cooked and encorporated remove from stove and add leaves of 3/4 bunch of basil..
Remove the bay leaves. Take an emulsion blender and blend till mixture is smooth and thick..
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..
Now cook return to stove and cook uncovered for another 20 minutes (check if mixture is very thick add more stock water)..
Optional step : once cooked add 100 grams of thick cream to increase richness.
Garnish with basil leaves and drizzle a teaspoon of cream on top, serve with croutons and rustic bread on side..