Dave's Recipes

Tomato Soup (x1.5 scale)

Great for dipping grilled cheese

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

Todo

  • 1 Tbsp, 1 1⁄2 tsp olive oil
  • 3 (432 g) carrots, roughly chopped
  • 3 stalks of celery, roughly chopped
  • 3 onions, roughly chopped
  • 3 (12 g) cloves garlic, chopped and loosely packed
  • 1 Tbsp, 1 1⁄2 tsp olive oil
  • 3 (432 g) carrots, roughly chopped
  • 3 stalks of celery, roughly chopped
  • 3 onions, roughly chopped
  • 3 (12 g) cloves 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.

  • 2250 mL chicken stock (low-sodium)
  • 1.5 cans stewed whole tomatoes
  • 9 large tomatoes
  • 1 Tbsp (12 g) white granulated sugar
  • 2250 mL chicken stock (low-sodium)
  • 1.5 cans stewed whole tomatoes
  • 9 large tomatoes
  • 1 Tbsp (12 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 1⁄2 tsp white pepper
  • 1 Tbsp, 1 1⁄2 tsp basil
  • 1 Tbsp, 1 1⁄2 tsp (27 g) salt
  • 1 1⁄2 tsp dried thyme
  • 1 1⁄2 tsp white pepper
  • 1 Tbsp, 1 1⁄2 tsp basil
  • 1 Tbsp, 1 1⁄2 tsp (27 g) salt
  • 1 1⁄2 tsp dried thyme

Add herbs and spices. Season to taste.

Category:

Soups

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