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Before you jump to Cream of tomato soup recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.
Remember when the only people who cared about the natural environment were tree huggers and hippies? That has totally changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living more green we won’t be able to fix the problems of the environment. This should happen soon and living in methods more friendly to the environment should become a mission for every individual family. Here are a few tips that can help you save energy, primarily by making your kitchen more green.
A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can easily save up to 60% on energy whenever you get a new one, when compared with those from longer than ten years ago. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. An additional way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.
From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living just isn’t that tough. It’s related to being sensible, more often than not.
We hope you got benefit from reading it, now let’s go back to cream of tomato soup recipe. You can have cream of tomato soup using 10 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to make Cream of tomato soup:
- Provide 48 oz #10 can Diced tomatos (reserve juice)
- Prepare 1/3 cup brown sugar
- You need 8 oz unsalted butter
- Prepare 1/2 cup shallots
- Get 2 oz tomato paste
- Prepare pinch allspice
- You need 2 oz all-purpose flour
- Use 2 quart chicken stock
- You need 1 pints heavy cream
- Provide salt and cayenne
Steps to make Cream of tomato soup:
- Preheat oven to 450. Line sheet pan with foil
- Spread tomatos in a single layer on the foil, and sprinkle evenly with brown sugar
- Bake until all the liquid has evaporated and tomatos begin to color, about 30 minutes. Let tomatos cool slightly
- In small stock pot, melt butter over medium heat and add all shallots, tomato paste, and allspice.
- Reduce to low heat, cover and cook, stirring occasionally, until shallots are softened about 10 minutes.
- Add the flour to make a roux, cook for about 1 minute
- Whisking constantly, gradually add the chicken stock and reserved tomato juice and roasted tomatos.
- Return to sauce pan, return heat to medium, add cream. Whisk together
- Cover, and increase heat to medium, bring to boil, and down to simmer, for 15-20 minutes
- Transfer to blender, and working in batches, blend until very smooth.
- Season with salt and cayenne as needed.
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