Friday, August 2, 2013

GRAM’S Creamy Non-Dairy Tomato Soup

Makes 2 quarts
Prep Time: About 15 minutes

1 cup homemeade or preapred beef broth, low sodium
1 medium garlic clove, peeled and minced, about 1 teaspoon
1 onion, peeled and minced, about 1 cup
1 teaspoon dried oregano
1 teaspoon red pepper flakes
4 (1-inch thick slices whole grain bread), crust removed, processed into about 2 cups coarse crumbs
1 (28-ounce) can peeled tomatoes 
Kosher salt and ground black pepper
1 tablespoon chopped fresh parsley

Heat 2 tablespoons olive oil in a stockpot over medium high heat. Add the garlic, onion, oregano, and red pepper flakes. Cook, stirring frequently until the onion is soft, about 4 minutes.
In a food processor, blend the bread with beef broth; add processed bread and peeled tomatoes to the stockpot. With a potato masher, press down on the tomatoes until they are incorporated into the broth. Mixture should be thick in texture.   
Add 2 cups water. Bring to a boil over high heat and reduce to a simmer. Place a sprig of parsley on top of soup. Cook for 5 minutes.

Ladle into individual serving bowls and serve with crackers; preferably Goldfish!

1 comment:

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