Rich Buttermilk Tomato Soup
Rich Buttermilk Tomato Soup

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, rich buttermilk tomato soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Cold Tomato-Buttermilk Soup. this link is to an external site that may or may not meet accessibility guidelines. Real-time cooking on head cam, nothing prepared beforehand. In a small saucepan cook onion and green or sweet red pepper in margarine till very tender. In a blender container combine cooked vegetable mixture, tomato juice, and buttermilk.

Rich Buttermilk Tomato Soup is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Rich Buttermilk Tomato Soup is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook 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. Take 1 bag Wiener sausages
  2. Prepare 1 packet Cherry tomatoes
  3. Get 1 Onion
  4. Prepare 2 Eggplants - small Japanese type
  5. Take 1 can Canned tomatoes
  6. Make ready 400 ml Soy milk
  7. Prepare 30 grams Butter
  8. Take 4 cubes Soup stock cubes
  9. Make ready 1 dash Salt and pepper
  10. Take Broccoli (boiled, optional)
  11. Get 1 bag Cooked soy beans
  12. Get 1 Basil
  13. Make ready 1 to 2 tablespoons Garlic oil

Reviews for: Photos of Rich and Creamy Tomato Basil Soup. Be the first to rate & review! I happened to have a bit of buttermilk to use up here, and I like the Heidi, Can you suggest a vegan alternative to the buttermilk? I see that someone asked about coconut milk.

Instructions 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.

I happened to have a bit of buttermilk to use up here, and I like the Heidi, Can you suggest a vegan alternative to the buttermilk? I see that someone asked about coconut milk. Could I use coconut milk plus mashed avocado to get the rich. When you've got rich tinned tomatoes and intense, fruity SunBlush tomatoes, there's no reason not to enjoy homemade tomato soup in the depths of winter. Heat the butter or oil in a large pan, then add the garlic and soften for a few mins over a low heat.

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