Gypsy Cafe Tomato Soup Food

NORDSTROM'S TOMATO BASIL SOUP, SMALL BATCH

Steps:

• In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrot and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.
• Add tomatoes and broth, bring to a boil, then reduce heat and simmer 30 to 45 minutes.
• Allow the soup to cool somewhat, then purée until smooth in a blender or food processor or using an immersion blender. Strain the purée before returning to the pot for a smoother texture.
• Add cream or tempered crema little by little over over low heat until desired texture is reached. Do not boil it! Season to taste with salt and pepper, and serve warm.

GYPSY CAFE TOMATO SOUP RECIPE

Steps:

• Heat oil in skillet over medium heat. Add onion and saute until tender, 5 minutes. Place onion and potato in food processor and puree until smooth. Combine tomato sauce and half-and-half in large saucepan. Bring to a boil and simmer 10 to 15 minutes. Add potato-onion mixture and cook, stirring occasionally, until thick and smooth. Add cheese. Mix chicken base with water and stir into soup. Simmer over low heat 5 to 10 minutes. Add dash oregano before serving. This recipe yields 4 to 6 servings. Each of 6 servings: 276 calories; 1,402 mg sodium; 31 mg cholesterol; 13 grams fat; 36 grams carbohydrates; 8 grams protein; 3.87 gram fiber.

GYPSY SOUP

Steps:

• Heat oil in large pot, and saute onion, garlic, celery and potato for about 5 minutes.
• Add broth, bay leaf, and spices, bring to a boil, reduce heat and simmer (covered) 15 minutes.
• Add tomatoes, peppers and chick peas, simmer at least 10 minutes more.
• Stir in soy sauce and serve.