For a creamier soup, once the soup is blended, add ½ cup heavy whipping cream.Caldo de tomate is a traditional Mexican soup made with tomatoes, onions, garlic, and chili peppers.Once the soup is done add cooked orzo pasta to the soup.This is one of my favorite additions to tomato soup. Add cheese tortelllini and cook the soup an additional 2 minutes until the tortelini is cooked.The soup can be frozen for up to 6 months. Store the soup in an airtight container and refrigerate for 3-4 days. A side salad like a Caesar salad or Apple Cranberry Salad would make a nice lunch or light dinner.Toast it under the broiler, top it with your favorite cheese and then put it back under the broiler for a few minutes until the cheese is melted. Cheesy bread - slice a baguette in half lengthwise.Yum! The traditional grilled cheese with American cheese is also a winner! So comforting! Try sourdough bread with Havarti cheese. Grilled cheese sandwich the classic pairing with tomato soup.Crackers such as Goldfish crackers or Annie's Cheddar Bunnies.Top the soup with storebought or homemade croutons.There are so many options of what to serve with tomato soup. You can use 2 bouillon cubes and 2 cups of water in place of the 2 cups of broth. Cover the lid with a kitchen towel (as pictured above).įollowing these steps will prevent you from getting burned and having tomato soup all over your kitchen.Ĭan I use chicken bouillon cubes in place of the broth?.Place the lid securly on the blender (as pictured above).Remove the center piece, the feeder cap of the lid.To prevent this from happening, follow these steps: The space between the hot liquid and the lid builds up the pressure so that when you turn on the blender, the force can cause the cover to blow off. IMPORTANT: When blending hot liquids, you have to be careful not to burn yourself. I prefer to use an emersion blender because there is less clean-up. Blend with an emersion blender Blend soup with a blender 1. The soup can be blended using two different methods. Add the remaining ingredients and simmer for 10-15 minutes.Let's make this super easy soup Saute the onions Add the tomatoes Add the remaining ingredients Red pepper flakes are optional but I like just a touch of them in the soup.The rest of the ingredeints are spices and sesaonings, basil, oregano, garlic powder that add flavor to the soup.
Sugar-The sugar helps combat the acidity of the tomatoes.Olive oil-Is used to saute the onions but you can use canola oil or any oil of your choice.If you have homemade chicken broth use it because it takes the taste of the soup to the next level. You can substitute vegetable broth for the chicken broth. Chicken Broth-I like to use low sodium chicken broth so that I can control the amound of salt in the soup.Don't skimp on the onions, they add a mellow flavor that tones down the acidity of the tomatoes. I use sweet yellow onions, but any onion will work. Onions-This recipe calls for 2 cups of diced onions.
I normally use whole tomatoes but crushed will also work well.
#Tomato paste substitute for tomato bouillon cubes full#
Tomatoes (and their juice)-San Marzano tomatoes are full of flavor and work the best for this recipe.Healthy- it is low in calories, high in potassium, and vitamins C, K, and A.Since it is made with pantry ingredients and only takes 20 minutes to prepare, it is one of my go-to soups to make. But now, I prefer making tomato soup because it is so easy and does not have any preservatives. The soup and sandwich combination was so comforting.īack then, I liked the canned tomato soup. I loved to dunk my sandwich into the soup.
One of my favorite meals, when I was in elementary school, was tomato soup with a grilled cheese sandwich. Pair it with grilled cheese or cheese toast for a delicious and filling meal. It is a comforting soup that is perfect for a cold day. This Tomato Soup recipe is full of tomato flavor and made with simple pantry ingredients.
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