Rich Buttermilk Tomato Soup
Rich Buttermilk Tomato Soup

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, rich buttermilk tomato soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Cooked tomatoes and tomato juice are pureed with fresh basil leaves in this soup thickened with heavy cream. Reviews for: Photos of Rich and Creamy Tomato Basil Soup. Cold Tomato-Buttermilk Soup. this link is to an external site that may or may not meet accessibility guidelines. In a blender container combine cooked vegetable mixture, tomato juice, and buttermilk.

Rich Buttermilk Tomato Soup is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Rich Buttermilk Tomato Soup is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have rich buttermilk tomato soup using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Rich Buttermilk Tomato Soup:
  1. Get 1 bag Wiener sausages
  2. Take 1 packet Cherry tomatoes
  3. Prepare 1 Onion
  4. Get 2 Eggplants - small Japanese type
  5. Get 1 can Canned tomatoes
  6. Prepare 400 ml Soy milk
  7. Prepare 30 grams Butter
  8. Take 4 cubes Soup stock cubes
  9. Get 1 dash Salt and pepper
  10. Get Broccoli (boiled, optional)
  11. Get 1 bag Cooked soy beans
  12. Prepare 1 Basil
  13. Prepare 1 to 2 tablespoons Garlic oil

Blanch the tomatoes briefly in boiling water and rinse with cold water and remove the skins. Puree with olive oil and stir in the buttermilk mixture. Transfer the soup to bowls or soup plates. In a small saucepan cook onion and green or sweet red pepper in margarine till very tender.

Steps to make Rich Buttermilk Tomato Soup:
  1. Cut the onion in half, then slice it lengthwise into 7 to 11 pieces.
  2. Put 300 ml and the onion in a pan, place the butter on top, and simmer over medium heat for about 10 minutes. Adjust the heat depending on your cooker, and be careful not to let the pan burn!
  3. Coer the pan with al lid, leaving it slightly ajar.
  4. Cut up the eggplant in the meantime. Just slice the then end as is, and cut the fat end in half lengthwise before slicing.
  5. Soak the eggplant in water to remove any bitterness (about 5 to 10 minutes).
  6. Score the wiener sausages on the surface. Cut any way you like.
  7. When the onion has cooked for about 10 minutes, drain the eggplant, add the sausages and then the eggplant to the pan with 300 ml more water.
  8. Simmer over medium heat for 10 minutes. Slice the cherry tomatoes in half or into thirds. Rip up some basil leaves (optional).
  9. When the soup is cooked through, add the stock cubes and simmer for another 2 minutes. Add the cut up tomatoes and canned tomatoes, soy beans, and 400 ml of soy milk. Simmer over low heat, and season with salt and pepper. Don't let the soup boil.
  10. Just before the soup starts to boil, turn off the heat, drizzle in some garlic oil, and serve.

Transfer the soup to bowls or soup plates. In a small saucepan cook onion and green or sweet red pepper in margarine till very tender. Green Beans with Tomatoes and Bacon. Dennis Leary drains fresh tomato puree slowly through cheesecloth to get clear tomato water, then blends it with buttermilk to create a pure-white chilled soup. To the days of making it from a packet after school.

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