Prepare The Tomato Soup With Strained Canned Tomatoes Recipes

CANNED TOMATO SOUP

Steps:

• Place onions, celery, and tomatoes in a large pot; pour in enough water to just cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour tomato mixture through a strainer or food mill, discard solids, and return liquid to the pot; stir sugar and salt into liquid.
• Blend butter and flour together in a blender until smooth and creamy; add tomato juice. Blend until smooth. Pour butter mixture into liquid in the pot. Cook and stir over medium heat just until tomato soup is hot.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato soup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 to 30 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 12 hours before opening.

SIMPLE TOMATO SOUP

Steps:

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

PREPARE THE TOMATO SOUP WITH STRAINED CANNED TOMATOES

Steps:

• Cut the onion and garlic in half, peel and chop finely. I like to use young garlic and shallots as far as available, these are finer in aroma. Place a pot on top and heat two tablespoons of olive oil.
• Sweat the onion and garlic cubes in the pot for 10 minutes until colourless. Optionally add a little sugar and caramelise the tomato soup slightly.
• Deglaze with the white wine, I like to use Prosecco, add the tomatoes and bring to the boil. Let the soup simmer for 15-25 minutes. This is how the taste of the soup develops best. Note: If you have any tomato stems left over from fresh tomatoes, cook them in the soup, which adds to the fine aroma of the soup.
• Season the tomato soup with salt, pepper, sugar and herbs to taste and serve.
• You can refine the soup with freshly grated Parmesan or Pecorino, with basil and freshly roasted bread croutons.