Simple Tomato Soup

This is my go-to tomato soup recipe. It’s so easy and delicious. It’s easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.

Step: 1

Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

Step: 2

Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

Per Serving: 100 calories; protein 2.4g; carbohydrates 14.9g; fat 4.6g; cholesterol 5.1mg; sodium 764mg.

The word “stew” can refer to both a dish and a cooking method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.