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Before you jump to Caramelized Tomato Soup recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Within the Kitchen.

Until fairly recently anyone who indicated concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. The experts are agreed that we cannot transform things for the better without everyone’s active involvement. Each and every family ought to start creating changes that are environmentally friendly and they have to do this soon. The kitchen is a good place to start saving energy by going a lot more green.

A large amount of electricity is definitely consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is clean, which means that the motor needs to work less often, will also save electricity.

As you can see, there are plenty of little things that you can do to save energy, as well as save money, in the kitchen alone. Environmentally friendly living is not that hard. It’s about being practical, most of the time.

We hope you got benefit from reading it, now let’s go back to caramelized tomato soup recipe. To cook caramelized tomato soup you only need 15 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to prepare Caramelized Tomato Soup:

1. Use 2 roma tomatoes, very ripe
2. Get 2 cans diced tomatoes (14oz. each)
3. Take 1 tbsp tomato paste
4. Prepare 2 small to medium carrots
5. Get 1 celery stalk
6. You need 1/2 red onion
7. Use 2 cloves garlic
8. Provide 200 gr elbow or any other small pasta (7oz)
9. Use 170 gr panela cheese (6oz)
10. Take 2 tbsp extra virgin olive oil
11. Use 3 tbsp unsalted butter
12. You need 4 tbsp sour cream
13. Get to taste tarragon
14. Take to taste salt (I use pink Himalaya salt)
15. Provide to taste freshly ground black pepper

Instructions to make Caramelized Tomato Soup:

1. Chop carrots, celery, and fresh tomatoes, reserve. Chop onion and garlic.
2. Cut the cheese in small cubes, put in a bowl and reserve for later use.
3. Drain the canned tomatoes over a bowl. Use a spoon to squeeze the tomatoes and get them as dry as possible. Save the juice!
4. Put a large saucepan over medium heat, add the oil and 1 tbsp butter. Once hot, add the chopped onion and garlic, season with salt & pepper and saute until onions are soft, about 5 minutes. Stir often.
5. Add carrots, celery, and the fresh tomatoes. Cover and let cook until the carrots are just tender, about 10 minutes. Stir occasionally.
6. Add the drained canned tomatoes and the tomato paste. Cook uncovered and stirring frequently, until the tomatoes caramelize, about 15 minutes.
7. While the tomatoes caramelize, boil a pot with salted water and cook the pasta until al dente. Drain the pasta and return to pot, mix with the rest of the butter, salt and pepper, and set aside.
8. Once the tomatoes are caramelized, add the strained juice from the canned tomatoes, plus 2 cups water to the saucepan. Bring to a simmer and cook, partly covered, for an additional 10 to 15 minutes (the vegetables should be very tender at the end)
9. Transfer the soup to a blender and pureé. Careful: soup is very hot; start at a low speed and gradually increase it to avoid splattering. Watch for your desired texture: I prefer a a more chunky soup, but you can pureé until silky smooth if you want. Once blended, return to saucepan.
10. Add the buttered pasta to the soup and mix well.
11. Divide the cheese into plates and scoop the soup on top. Garnish with a dollop of sour cream and a pinch of tarragon. Enjoy!

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