Steps to Make Award-winning Caramelized Tomato Soup

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The ingredients needed to make Caramelized Tomato Soup:

1. Take 2 roma tomatoes, very ripe
2. Take 2 cans diced tomatoes (14oz. each)
3. Take 1 tbsp tomato paste
4. Prepare 2 small to medium carrots
5. Make ready 1 celery stalk
6. Get 1/2 red onion
7. Prepare 2 cloves garlic
8. Get 200 gr elbow or any other small pasta (7oz)
9. Take 170 gr panela cheese (6oz)
10. Make ready 2 tbsp extra virgin olive oil
11. Prepare 3 tbsp unsalted butter
12. Get 4 tbsp sour cream
13. Get to taste tarragon
14. Make ready to taste salt (I use pink Himalaya salt)
15. Take to taste freshly ground black pepper

Pour pureed tomatoes into the caramelized onion mix. If you're using the cashew cream, soak cashews in water overnight, then blend with water until smooth (this may take a long time!) Add sweetener to taste. Gently heat tomato soup, and serve with fresh chopped basil and cashew cream. In a large Dutch oven, add olive oil and garlic.

Steps to make Caramelized Tomato Soup:

1. Chop carrots, celery, and fresh tomatoes, reserve. Chop onion and garlic.
2. Cut the cheese in small cubes, put in a bowl and reserve for later use.
3. Drain the canned tomatoes over a bowl. Use a spoon to squeeze the tomatoes and get them as dry as possible. Save the juice!
4. Put a large saucepan over medium heat, add the oil and 1 tbsp butter. Once hot, add the chopped onion and garlic, season with salt & pepper and saute until onions are soft, about 5 minutes. Stir often.
5. Add carrots, celery, and the fresh tomatoes. Cover and let cook until the carrots are just tender, about 10 minutes. Stir occasionally.
6. Add the drained canned tomatoes and the tomato paste. Cook uncovered and stirring frequently, until the tomatoes caramelize, about 15 minutes.
7. While the tomatoes caramelize, boil a pot with salted water and cook the pasta until al dente. Drain the pasta and return to pot, mix with the rest of the butter, salt and pepper, and set aside.
8. Once the tomatoes are caramelized, add the strained juice from the canned tomatoes, plus 2 cups water to the saucepan. Bring to a simmer and cook, partly covered, for an additional 10 to 15 minutes (the vegetables should be very tender at the end)
9. Transfer the soup to a blender and pureé. Careful: soup is very hot; start at a low speed and gradually increase it to avoid splattering. Watch for your desired texture: I prefer a a more chunky soup, but you can pureé until silky smooth if you want. Once blended, return to saucepan.
10. Add the buttered pasta to the soup and mix well.
11. Divide the cheese into plates and scoop the soup on top. Garnish with a dollop of sour cream and a pinch of tarragon. Enjoy!

Gently heat tomato soup, and serve with fresh chopped basil and cashew cream. In a large Dutch oven, add olive oil and garlic. Stir in vegetable purée, scraping bottom and sides of pot with wooden spoon to release any caramelized tomato. Slow-roasted tomatoes, slow caramelized onions, a drizzle of port, a sprinkle of thyme, a dash of balsamic… the end result is a soup so rich and so flavourful, it's hard to believe it's completely vegetarian (and vegan, if you skip the cheese on the toasts). Directions Heat the oil in a large saucepan over medium heat.

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