Cả nhà ơi, vào những hôm trời tiết mát mát như hiện nay những món súp nóng là gợi ý tuyệt vời cho bữa ăn gia đình mình đấy. Xin chia sẻ cách làm súp cà chua rất ngon và tốt cho sức khoẻ nhé!
1. Nguyên liệu
- Phần súp cà chua:
- 5 quả cà chua cỡ vừa xắt đôi
- 1 hộp cà chua bi, cắt đôi
- 1/2 củ hành tây trắng, thái lát mỏng
- 4 - 5 tép tỏi, để nguyên tép
- 4 - 5 lá húng tây ( basil ) tươi, thêm vài lá khác để trang trí
- 1 cành oregano
- 1.5cup (360ml) nước dùng gà
- 1 muỗng canh đường xay (gia giảm tùy khẩu vị)
- Muối, tiêu đen: vừa đủ
- Kem tươi (heavy cream)
- Phần bánh mì nướng phô mai:
- 8 miếng bánh mì sandwich, cắt bỏ rìa bánh
- 1cup phô mai cheddar bào sợi
- 1/4cup mayonnaise
- 1/4 thìa cafe bột tỏi
- Lá parsley khô
( 1cup = 240ml )
2. Cách làm
2.1. Nấu súp cà chua
- Bật lò nướng nóng sẵn ở mức 190 độ C.
- Khay nướng bọc giấy bạc và quét dầu oliu lên trên.
- Cà chua bi cắt đôi và xếp cà chua lên khay. Thêm hành tây và tỏi (để nguyên tép) xếp vào khay nướng sao cho tất cả được dàn mỏng 1 lớp.
- Nướng 35 - 45 phút. Lấy ra khỏi lò và để nguội.
- Bật lò nướng nóng sẵn ở mức 190 độ C.
- Khay nướng bọc giấy bạc và quét dầu oliu lên trên.
- Nướng 35 - 45 phút. Lấy ra khỏi lò và để nguội.
- Làm nóng bếp nướng với nhiệt độ trung bình.
- Trộn mayonnaise với bột tỏi và lá parsley (vừa đủ).
- Trộn mayonnaise với bột tỏi và lá parsley (vừa đủ).
3. Video hướng dẫn
Chúc các bạn thành công!
- Brush a foil-line baking sheet with olive oil and set aside.
- Cut tomatoes in half and place cut side down on the prepared baking sheet. Place onions and whole garlic cloves on the baking sheet. Arrange everything in a single layer.
- Roast for 35-45 minutes. Remove from oven and let cool.
- Remove the skins from the tomatoes (they should slip right off. You can leave the skin on the cherry tomatoes if you plan on blending it really well). Peel cooled garlic and place into the blender, followed by the tomatoes, onions, basil and oregano. Blend until smooth (or lightly chunky if you prefer.)
- Transfer mixture to a large deep skillet or pot. Stir in enough chicken broth just until your desired consistency is reached. Bring to a simmer and simmer gently until hot. You now have a GREAT base. Time to bring it to life!
- Add in smoked salt and black pepper a little at a time until well seasoned being sure to taste after each addition. Salt & pepper really brings out the flavor!
- Use white sugar to bring down the acidity and to lightly sweeten if needed.
- Feel free to add in garlic powder, onion powder or dried oregano and parsley for more flavor.
- Ladle soup into bowls & garnish with fresh basil and a splash of heavy cream.
- To prepare the grilled cheese, heat griddle on medium heat.
- Mix together mayonnaise, garlic and enough parsley for a pop of color.
- Brush 4 slices of bread with the mayo mixture and place mayo side down on the griddle.
Spinkle on cheese.
- Brush the top slices of bread with the mayo mixture and place on top of the cheese (mayo side up)
- When the underside of the sandwiches are golden, flip over and allow the other side to turn golden.
(Press the sandwiches a little with a spatula to flatten.)
- When both sides are golden, remove from griddle and cut into 3 sticks.
- Serve alongside the tomato soup.
- Enjoy!
(Nguồn Divas Can Cook)
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1. Ingredients
- TOMATO SOUP:- 5 medium-sized vine-ripe tomatoes
- 1 pint cherry tomatoes
- ½ white onion, sliced
- 4-5 cloves garlic
- 4-5 fresh basil leaves, plus more for garnishing
- oregano, sprig
- 1½ cups chicken broth
- 1 tablespoon granulated sugar (can use more or less)
- smoked sea salt, to taste
- black pepper, to taste
- heavy cream
- 8 slices sandwich bread ( I use potato bread)
- 1 cup shredded cheddar cheese (I like to use a mixture of different cheeses)
- ¼ cup mayonnaise
- ¼ teaspoon garlic powder (can add more if desired)
- parsley
2. Instructions
- Preheat oven to 375 F.- Brush a foil-line baking sheet with olive oil and set aside.
- Cut tomatoes in half and place cut side down on the prepared baking sheet. Place onions and whole garlic cloves on the baking sheet. Arrange everything in a single layer.
- Roast for 35-45 minutes. Remove from oven and let cool.
- Remove the skins from the tomatoes (they should slip right off. You can leave the skin on the cherry tomatoes if you plan on blending it really well). Peel cooled garlic and place into the blender, followed by the tomatoes, onions, basil and oregano. Blend until smooth (or lightly chunky if you prefer.)
- Transfer mixture to a large deep skillet or pot. Stir in enough chicken broth just until your desired consistency is reached. Bring to a simmer and simmer gently until hot. You now have a GREAT base. Time to bring it to life!
- Add in smoked salt and black pepper a little at a time until well seasoned being sure to taste after each addition. Salt & pepper really brings out the flavor!
- Use white sugar to bring down the acidity and to lightly sweeten if needed.
- Feel free to add in garlic powder, onion powder or dried oregano and parsley for more flavor.
- Ladle soup into bowls & garnish with fresh basil and a splash of heavy cream.
- To prepare the grilled cheese, heat griddle on medium heat.
- Mix together mayonnaise, garlic and enough parsley for a pop of color.
- Brush 4 slices of bread with the mayo mixture and place mayo side down on the griddle.
Spinkle on cheese.
- Brush the top slices of bread with the mayo mixture and place on top of the cheese (mayo side up)
- When the underside of the sandwiches are golden, flip over and allow the other side to turn golden.
(Press the sandwiches a little with a spatula to flatten.)
- When both sides are golden, remove from griddle and cut into 3 sticks.
- Serve alongside the tomato soup.
- Enjoy!
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