Therefore, be sure to taste the soup before adding any salt. The Better than Bouillon base is quite salty. As an alternative, however, you could substitute two chicken bouillon cubes. It adds more depth of flavor to the soup. If you’ve never used Better than Bouillon, do yourself a favor and purchase a jar of it. You could also substitute brandy or cognac for the dry sherry. I generally use either Dry Sack or Tio Pepe for the sherry. The best part of using tomato paste is that it contains less water than fresh tomatoes or tomato sauce, so it can help to thicken and intensify the flavor of a dish. However, roasting the tomatoes concentrates the tomato taste and elevates this soup to a higher level. TOMATO PUREE a good substitute for Tomato bouillon Tomato paste is a thick, concentrated form of tomatoes that can be used to add flavor and body to soups, stews, and sauces.
You may think that roasting the tomatoes is an unnecessary step. The reason is that the seeds will likely remain whole when the soup is puréed. The best way to use tomato paste is as a thickening agent or to add a hint of tomato taste to a recipe quickly. To remove the seeds, I break the tomatoes open with my hands and rinse away as many of the seeds as possible.
The other reason is that canned whole tomatoes are available throughout the year and are consistently tasty. One of the reasons is that fresh tomatoes contain a lot of liquid that dilutes the soup taste. This versatile Tomato Bouillon with Chicken is used to enhance the flavor of. However, my experience is that whole canned tomatoes produce a superior soup. Knorr Tomato Bouillon with Chicken Cubes turns up the flavor in your dishes. To use fresh tomatoes as a substitution, you’ll need to do a little work. Tomato paste is cooked down to concentrate its flavor, and even canned tomato products have the skins and seeds removed. You might think that tomato soup using fresh tomatoes would be tastier. Using fresh tomatoes as a tomato paste substitute is a bit tricky. Add the sherry and heavy cream, stirring to combine - season to taste with salt and pepper if necessary. Return the puréed soup to the Dutch oven. Working in batches, pureé the soup in a blender. Bring the soup to a boil reduce the heat to low and cook covered for 30 minutes.Īdd the roasted tomatoes cook covered for 30 additional minutes. Gradually add the chicken broth, reserved tomato juice, Better than Bouillon chicken base, and tomato paste. Add garlic cook for 30 seconds or until garlic is fragrant.Īdd the flour, basil, oregano, thyme, and pepper, and cook, constantly stirring, until thoroughly combined. Remove from the oven let the tomatoes cool slightly.Ĭook the onions and celery in a large Dutch oven until tender, about 10 minutes. Bake until all liquid has evaporated and the tomatoes begin to color, about 30 minutes. Sprinkle the tomatoes evenly with brown sugar. Pat the tomatoes dry with paper towels and spread in a single layer on the foil-lined baking sheet. Remove as many seeds from the tomatoes as possible. Set aside.ĭrain the tomatoes, reserving the juice. Line a rimmed baking sheet with non-stick aluminum foil. Homemade Creamy Roasted Tomato SoupĢ (28-ounce) cans of whole tomatoes, drained with juice reservedġ cup chopped celery (about 3 to 4 stalks)ġ Tablespoon Better than Bouillon Roast Chicken Baseįresh basil leaves for garnish (Optional) So why wait? Gather your ingredients and prepare to indulge in a bowl of the best creamy roasted tomato soup that you can imagine. Substitute tomato bouillon in soup recipes for vegetable broth. If your soup uses four cups water and one tomato bouillon cube, four cups of beef broth can be used instead.
Even if you’re a seasoned cook or just a novice in the kitchen, this recipe is easy to follow with step-by-step directions that produce excellent results every time. Replace your tomato bouillon and the water in your soup recipe with the same quantity of beef broth.
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