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Mar 13, 2024 · Instructions. Melt the butter or oil in a 3-quart or larger saucepan over medium heat. Add the onions and carrots and cook for 5 minutes until softened. Add the garlic and cook another minute. Add all the remaining ingredients and bring to a boil over medium-high heat, then reduce heat and simmer for 15 to 20 minutes.
- (89)
- 97
- Soups
Sep 24, 2024 · Reduce heat to low, cover and simmer for about 30 minutes. Use a hand-held immersion blender to puree soup until very smooth. (Alternatively, let the soup cool slightly and puree in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Season to taste with salt and pepper.
- Recipes
- 212
- American
Sep 21, 2020 · Cover, reduce heat, and simmer for 20-30 minutes until tomatoes fall apart easily. Use a stick blender or heat-safe countertop blender to puree ingredients into a soup, removing all lumps. Taste the soup and season with more salt if needed. (optional) Pour the soup through a mesh strainer to remove the tiny tomato seeds.
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- 82
- Dinner Recipes, Soup
Sep 1, 2016 · Bring the soup to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let the soup simmer for about 15 minutes. This allows the flavors to meld and the tomatoes to fully cook. After the tomatoes have softened, remove the pot from the heat. Fish out and discard the bay leaves.
- Soups & Stews
- 58 sec
- 113
Oct 4, 2020 · In a large pot, add butter, olive oil, onion and pinch of salt. Steam until soft (do not brown). While onions are steaming, wash and core your tomatoes. Add garlic to pot of onions and cook for 2 minutes. Add tomatoes, salt, rice, bay leaf, garam masala and your fresh herbs to the pot of onions.
- (39)
- 97
- Main Course, Soup
Sep 24, 2023 · Instructions. In a large soup pot or Dutch oven over medium heat, add diced yellow onion and oil. Sauté for about 5 minutes or until the onions begin to become translucent. I like to brown the onions a bit to add even more flavor to the soup. Using a garlic press, add the garlic cloves to the onions.
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Place pan (s) in the oven and roast until the skins are black and bubbly. About 30 minutes. Remove from oven and allow them to cool until you can comfortable pinch the skins off of the tomatoes. The skins will pull off easily. Discard the skins. Drain of the water that cooked out of the vegetables while roasting.
