Recipe of Homemade Tomato Soup #MyCookbook

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Before you jump to Tomato Soup #MyCookbook recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Inside the Kitchen.

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Although it may not taste as good, baking food in the microwave rather than in the oven will save you a packet of money. The energy used by cooking in an oven is actually greater by 75%, and perhaps this small amount of knowledge will spur you on to use the microwave more frequently. Countertop appliances will certainly boil water or steam vegetables faster than your stove, and use a lot less electricity. You could well be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned manner, but you would be wrong. A dishwasher is particularly effective when it's full before a cycle is going. By cool drying or air drying the dishes instead of heat drying them, you can add to the amount of money you save.

From the above it ought to be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably uncomplicated to live green, of course. A lot of it truly is simply utilizing common sense.

We hope you got benefit from reading it, now let's go back to tomato soup #mycookbook recipe. You can cook tomato soup #mycookbook using 9 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Tomato Soup #MyCookbook:

1. Get 1 of onion, finely diced.
2. Use 1 of large clove garlic, crushed.
3. Provide of Tomatoes, as many as you have, halved if large. I used a large container full.
4. Get 4 pieces of sun-dried tomato plus 4 tbsp of the oil.
5. Use 3 squeezes of tomato paste.
6. You need 1/2 of or vegetable stock.
7. Provide 1 jar of Optional: Roasted Red pepper from.
8. You need of Seasoning.
9. You need of Sugar.

Instructions to make Tomato Soup #MyCookbook:

1. Put the onions in a large pan with a tablespoon or two of the oil from the jar of sun-dried tomatoes. (Top up the jar with Olive oil)..
2. Heat gently until softened but not browned. Add the garlic and cook for one minute..
3. Add the tomatoes, tomato paste and sun-dried tomatoes. If using the pepper add at this point..
4. Stir well. Cover and heat gently until the tomatoes have collapsed..
5. Add some stock to loosen and add volume..
6. Blitz with either a hand blender or in a food processor. Allow to cool a little first for safety..
7. Pass through a sieve to remove large pieces of skin..
8. Check flavour for seasoning. Adjust with a pinch of sugar, salt and white pepper..
9. Serve with a spoonful of creme fraiche or a swirl of cream if liked and a few snipped chives..
10. Can also be served with a swirl of Basil oil, Pesto or crunchy croutons. Freeze in serving sized containers or keep in the ‘fridge for 3 days..

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