Dave's Recipes

Tomato Soup (x0.25 scale)

Great for dipping grilled cheese

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

Todo

  • 1⁄2 tsp olive oil
  • 0.5 (72 g) carrot, roughly chopped
  • 0.5 stalk of celery, roughly chopped
  • 0.5 onion, roughly chopped
  • 0.5 (2 g) clove garlic, chopped and loosely packed
  • 1⁄2 tsp olive oil
  • 0.5 (72 g) carrot, roughly chopped
  • 0.5 stalk of celery, roughly chopped
  • 0.5 onion, roughly chopped
  • 0.5 (2 g) clove garlic, chopped and loosely packed

Add to large pot and cook on medium heat for about 15 minutes until carrots are soft but still holding their shape.

  • 375 mL chicken stock (low-sodium)
  • 0.25 can stewed whole tomatoes
  • 1.5 large tomatoes
  • 1⁄2 tsp (2 g) white granulated sugar
  • 375 mL chicken stock (low-sodium)
  • 0.25 can stewed whole tomatoes
  • 1.5 large tomatoes
  • 1⁄2 tsp (2 g) white granulated sugar

Pour in stock, tomatoes, and sugar. Bring to boil then reduce heat and simmer for 10 minutes.

Remove pot from heat and purée using a hand blender.

Remove pot from heat and purée using a hand blender.

  • 1⁄4 tsp white pepper
  • 1⁄2 tsp basil
  • 1⁄2 tsp (4 g) salt
  • 1⁄4 tsp dried thyme
  • 1⁄4 tsp white pepper
  • 1⁄2 tsp basil
  • 1⁄2 tsp (4 g) salt
  • 1⁄4 tsp dried thyme

Add herbs and spices. Season to taste.

Category:

Soups

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