Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, cream of tomato soup with meatballs. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Cream of Tomato soup with Meatballs is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Cream of Tomato soup with Meatballs is something that I have loved my entire life. They’re fine and they look wonderful.
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To get started with this recipe, we have to first prepare a few components. You can cook cream of tomato soup with meatballs using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Cream of Tomato soup with Meatballs:
- Get 600 ml store-bought soup of your choice(I used cream of tomato)
- Get 12 Beef and pork meatballs
- Prepare 1/2 cup broccoli, chopped
- Make ready 1/2 cup cauliflower, chopped
- Get 1/2 Punnet portobello mushrooms
- Make ready 2 garlic cloves, chopped finely
- Prepare 4 fresh sage leaves
- Get 2 tablespoons extra virgin olive oil
- Make ready 1 pinch paprika
- Prepare to taste Salt and pepper
- Get 1 leek, washed and chopped finely
- Get 1 tin cannellini beans, drained from brine
- Get 1 cup liquid chicken stock
It may be served hot or cold in a bowl, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli. Cream of tomato soup is still cooked the same way as traditional tomato soup by blending but the cream adds a thickness and richness to the taste Soup can be stored in the freezer for up to four months and the easiest thing to do is to portion it out in individual freezer bags. Tomato stock is thickened with a roux and combined with milk to create this flavorful soup.
Instructions to make Cream of Tomato soup with Meatballs:
- Starting with the meatballs, preheat the oven to 200 degrees C. Add the meatballs to a roasting dish, with 1 tablespoon of extra virgin olive oil, paprika and salt and pepper. Roast in the oven for 25 minutes until golden brown.
- In a pot on a medium heat, heat up the olive oil, and add the chopped leek and garlic, then add the sage and mushrooms. Add the beans and stir to combine. Add the veggies and stir.
- Add the packet of store bought soup to the pot and bring to the boil. Gradually a little bit of the chicken stock as it cooks and heats up. Add the meatballs to the pot along with any pan juices from the roasting dish, to give it extra flavour. Season with a little salt and pepper.
- Serve with a slice of toast with melted cheese on the side.
Cream of tomato soup is still cooked the same way as traditional tomato soup by blending but the cream adds a thickness and richness to the taste Soup can be stored in the freezer for up to four months and the easiest thing to do is to portion it out in individual freezer bags. Tomato stock is thickened with a roux and combined with milk to create this flavorful soup. With some modifications this soup was THE BEST tomato soup I have EVER had in my life. I think with these modifications, people will find that "something" they thought was missing. A light and "brothy" tomato soup with tender chicken meatballs, ditalini pasta is a quick and satisfying dinner.
So that’s going to wrap this up for this exceptional food cream of tomato soup with meatballs recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
