Method 1: Peel tomatoes.
1, take a large pot of water to cook. Fill the pot with half of water, then put it on the stove to the highest temperature and let it boil.
2. Draw an "X" on the tomato. Draw an "X" on the tomato with a sharp knife. There is no need to draw too deep, just skin. Tomatoes peel more easily when cooked.
3. blanch the tomatoes. Throw some tomatoes into boiling water. Let them roll in the water for about 30 seconds. Then take them out of the water and put them on the chopping block to cool. Repeat this action for the remaining tomatoes. Don't let the tomatoes stay in the water for too long. A little scalding with hot water will loosen the skin of tomatoes, but if they are put in water for more than 30 seconds, they will be really cooked, which will make tomatoes lose their original taste.
Be careful when taking tomatoes out of hot water. The best tool is to use pliers or a big colander.
4. Peel tomatoes. Take a cooled tomato and start peeling it with your fingers on a large area at the place marked with "X". Peel until all the skins are removed. Repeat the above steps to peel the remaining tomatoes.
Method 2: Roast vegetables.
1, preheat the oven to 350 degrees.
2. Cut the vegetables into small strips. Cut peeled tomatoes, sweet peppers and onions into small strips. Long strips don't need to be cut into small pieces, because the back will melt.
3. Pour the oil on the vegetables. Put the cut vegetables in a big bowl. Add garlic and thyme. Pour the oil on the vegetables and mix the ingredients with two tablespoons until all the vegetables are covered with a thin layer of oil.
4. Put the vegetables on the baking tray. Spread it out, spread it evenly, and try to make all the dishes touch the bottom of the baking tray, so that after the exam, each strip will have a little burnt color. Sprinkle thyme evenly on the vegetables.
5. Bake the vegetables for 30 minutes. Put the baking tray in the oven and let the vegetables start cooking. Tomatoes spill a lot of juice, so you may hear a sizzling sound in the oven. Let the vegetables continue to cook until the top of the onion turns brown.
Method 3: Mix vegetables with broth.
1. Put the roasted vegetables in a big soup pot. Put tomatoes, peppers, onions, garlic and thyme into the pot with a small shovel. Pour all the juice into the pot, too
2. add soup. Pour 1 l chicken soup or vegetable soup into vegetables. If you like tomatoes mellow, you can use half of the soup. If you want thinner soup, add half a bowl of water.
Season the soup, and then start stewing. Take a sip of soup, taste it, and add a pinch of salt and pepper. Put the pot on the stove and adjust the temperature to medium. Stew for about 30 minutes, and it's almost delicious. Try the soup again and sprinkle some seasoning if necessary.
Method 4: Complete
1, mash the soup. Put part of the soup into a blender and stir it into a thick paste. Pour the thick soup into another container and stir another batch. Stir all the soup continuously to thicken the whole pot, and then put it back in the soup pot to keep the temperature. If you like small pieces of tomatoes in the soup, keep half of the soup and make the other half into a thick paste. Mix the unmixed soup with the thick soup in the original soup pot
If you have a sharp blender, it is easier to make thick slurry than using an ordinary blender.
2. Enjoy tomato soup. Spoon the soup into the bowl. If you like, you can add sour cream, bread pieces or cheese, or you can enjoy it as it is.
Tips According to the maturity and quantity of tomatoes used, the amount of salt should also be changed.
Use natural tomatoes to get the best taste.
source
Two Jin of tomatoes
4 cloves of peeled garlic
1 red bell pepper
1 big onion
3 pinch of fresh thyme
2 tablespoons olive oil
1 l chicken soup or vegetable soup.
Salt and pepper