Icy Tomato Soup

Name: Icy Tomato Soup
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 pint cherry tomatoes; 1 teaspoon confectioners sugar; 0 teaspoons crushed red pepper; 2 Tbsps chopped dill; 2 garlic cloves, minced; 1 pinch Pinch of granulated sugar; 118 milliliters heavy cream; 1 Tbsp extra-virgin olive oil; 1 onion, minced; 1 teaspoon dried oregano; 1 kilograms plum tomatoes, coarsely chopped; 6 servings Salt and freshly ground black pepper; 1 Tbsp tomato paste; 710 milliliters water

Need a gluten free and vegetarian soup? Icy Tomato Soup could be a tremendous recipe to try. One portion of this dish contains approximately 3g of protein, 10g of fat, and a total of 151 calories. This recipe serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Head to the store and pick up oregano, onion, pepper, and a few other things to make it today.

Instructions

In a medium saucepan, combine the plum tomatoes with the water, tomato paste, onion, garlic, oregano, crushed red pepper and granulated sugar. Simmer over moderate heat, stirring a few times, until the tomatoes are very tender, about 20 minutes.

Ingredients you will need

Red Pepper Flakes

Granulated Sugar

Plum Tomato

Tomato Paste

Tomato

Oregano

Garlic

Onion

Water

Equipment you will use

Sauce Pan

Add the cream and simmer for 1 minute.

Ingredients you will need

Cream

Puree the soup in a blender and pass it through a coarse strainer into a medium bowl. Season with salt and black pepper. Refrigerate the soup until cold, about 1 hour.

Ingredients you will need

Salt And Pepper