How to make soup from the juice from canned tomatoes?

Similar questions: make soup juice canned tomatoes.

This can be one really Yummie soup! :) This is a recipe that I have used time and time again. The flavors are intense!

Its what is done to the tomatoes that makes it one BaaaaaaaaaaD soup LOL! Enjoy! Now let's cook some real HomeMade "Tomato Soup" Homemade Tomato Soup Ingredients 1 (14-ounce) can chopped tomatoes 3/4 cup extra virgin olive oil Salt and freshly ground black pepper 1 stalk celery, diced 1 small carrot, diced 1 yellow onion, diced 2 cloves garlic, minced 1 cup chicken broth 1 bay leaf 2 tablespoons butter 1/4 cup chopped fresh basil leaves 1/2 cup heavy cream, optional Directions Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes.

Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using.

Puree with a hand held immersion blender until smooth. The way I would serve this "Bad Bowl of Soup" is with some of this on the side...man will your guests be impressed! Zesty Roasted Garlic Bread Ingredients 1 head garlic, unpeeled 1 tablespoon olive oil 1 cup (2-sticks) butter, softened 3 tablespoons minced parsley leaves 1/2 teaspoon ground black pepper 1/2 teaspoon salt 1loaf sourdough bread, split horizontally Directions Preheat oven to 425 degrees F.

Cut top off garlic head. Place garlic on a piece of aluminum foil; drizzle with olive oil. Fold edges together to seal.

Bake 30 minutes; cool. Squeeze cooked garlic into a medium bowl. Garlic will be soft and sticky.

Add butter, parsley salt and pepper, stirring to combine. Spread cut halves of bread evenly with garlic butter mixture. Broil 5 1/2 inches from heat, with oven door partially opened, for 2 to 3 minutes, or until butter melts and bread is toasted.

Cut into slices to serve. Sources: A. K's Kitchen .

The juice will be mostly water with some tomato elements + flavoring dissolved into it. Thus, you will have to add your own flavor. While you could actually put tomatoes in the soup, you will want to thicken the broth, first.My favorite method is to refrigerate the liquid and then add cornstarch (cornstarch must be added to cold liquids, flour must be added to hot liquids.

) Once thickened somewhat, you can add what you want to the broth (celery, carrots, meat, rice, taters, etc. ) and simmer. Also add your herbs (oregano, basil, I get fresh sage from the front yard) and spices (pepper, garlic, onion, curry). You might notice salt wasn't on that list; I never add salt when I cook.

Just need to get it thicker and that means simmering or a while and perhaps adding some "extras. " .

Just need to get it thicker and that means simmering or a while and perhaps adding some "extras.

And even some cream if you want a creamy soup-season, heat til it boils off some of the water, and eat. If you are allowed to put anything else in it, you may want to thicken it with flour - make a white sauce with flour and butter. Add some fresh herbs at the end too.

Dill is good too.

3 Was also thinking that some tomato paste of a good quality might give it a little bounce if you are allowed to add that.

Was also thinking that some tomato paste of a good quality might give it a little bounce if you are allowed to add that.

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