Remember, when you took that first sip of tomato soup, didn't you want to eat it all the time? One disadvantage about tomato soup is that it's not very good without dairy products, which sucks for lactose intolerants... until today! Hey, it's me, Noah, one of the Sheldons. I'm here to tell you about one of the best tomato soup recipes I have ever tried. It has that great tomato, garlicky, and creamy taste. Surprisingly it has no dairy, but you still get that rich creamy aftertaste. "How is this done?" You might ask, well let me explain! (the soup serves around 1-2 people)
The ingredients you need are:
-2 tablespoons of extra-virgin olive oil
-2 tablespoons of chopped shallot
-1 garlic clove peeled and minced
-1 can of diced tomatoes (14.5 ounces)
-1 cube of chicken broth concentrate
-1 slice of brioche (or white) bread, shaped into 1/2-1 inch pieces (OPTIONAL)
-1 teaspoon packed brown sugar
Once you have cut/minced your garlic and shallot, heat some oil over medium-low heat for 1 minute in a saucepan. Make sure that the oil is not smoking. Add shallot and garlic and cook, mixing every so often with a wooden spoon, until mollified and gently seared. Add the diced tomatoes, a cube of the chicken broth concentrate mixed in with a cup of hot water, and your brown sugar, then bring the mixture to a boil. Throw in the brioche bread slice, and then reduce the heat to medium stirring occasionally, until bread falls apart (OPTIONAL). Turn off the heat and transfer the mixture into your blender. Blend until smooth, and pour your tomato soup into 1-2 bowls and garnish to your likings. There you have it, an amazing tomato soup recipe. Wanna watch a video of me making this soup, go here https://www.youtube.com/watch?v=GZSAFG1nDlE&t=13s
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