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Before you jump to Tomato soup recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Save Money In The Kitchen.

Remember when the only men and women who cared about the environment were tree huggers and hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared responsibility we have for turning things around. According to the specialists, to clean up the surroundings we are all going to have to make some improvements. 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 much more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not working as efficiently as they should. In case you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and 0F. Checking that the condenser is clean, which means that the motor needs to work less regularly, will also save electricity.

The kitchen on its own gives you many small ways by which energy and money can be saved. Natural living is something we can all accomplish, without difficulty. It’s related to being sensible, more often than not.

We hope you got benefit from reading it, now let’s go back to tomato soup recipe. To make tomato soup you only need 12 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to prepare Tomato soup:

1. You need 10-12 Tomatoes medium
2. Prepare 4 cloves Garlic
3. Prepare 1/2 Carrot medium
4. You need 1 Onion medium
5. Take leaves few Basil
6. Prepare 1 teaspoon Sugar
7. Prepare 1/2 teaspoon Oil
8. Prepare 1 tablespoon Butter
9. Use 1 Bay leaf
10. Use 4-6 Peppercorns
11. Get to taste Salt
12. Take 1/2 teaspoon Peppercorns crushed

Instructions to make Tomato soup:

1. Wash and cut tomatoes into quarters. Peel, wash and chop garlic. Peel, wash and cut carrots into roundels. Peel, wash and slice onion. Wash basil leaves and cut into thin strips. Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and sauté until translucent.
2. Add the chopped garlic, stir-fry briefly. Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water. Bring it to a boil. Cook for ten to fifteen minutes covered with a lid. Strain the blended mixture through a strainer. Reserve the liquid. Remove peppercorns and bay leaf from the residue and allow it to cool.
3. Blend in a mixer to get a smooth puree. Pass it through a sieve or strainer. Add the reserved liquid to the pureed tomatoes and adjust the consistency. Put it back on heat. Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes. Just before serving, add the basil leaves.

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