Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, cream of tomato soup with meatballs. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Cream of Tomato soup with Meatballs is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Cream of Tomato soup with Meatballs is something which I have loved my whole life.
For the meatballs, peel and very finely chop the onion. Mix onion, ground beef, egg, salt, pepper, mustard, oregano and breadcrumbs. Season with salt, pepper and sugar.
To get started with this recipe, we have to prepare a few ingredients. You can have cream of tomato soup with meatballs using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Cream of Tomato soup with Meatballs:
- Make ready 600 ml store-bought soup of your choice(I used cream of tomato)
- Take 12 Beef and pork meatballs
- Prepare 1/2 cup broccoli, chopped
- Make ready 1/2 cup cauliflower, chopped
- Prepare 1/2 Punnet portobello mushrooms
- Get 2 garlic cloves, chopped finely
- Prepare 4 fresh sage leaves
- Prepare 2 tablespoons extra virgin olive oil
- Get 1 pinch paprika
- Prepare to taste Salt and pepper
- Make ready 1 leek, washed and chopped finely
- Make ready 1 tin cannellini beans, drained from brine
- Prepare 1 cup liquid chicken stock
Salmorejo Cordobes: Cold Tomato Soup from CordobaRecetas del Señor Señor. Swedish Meatballs With Cream Of Mushroom Soup Recipes. Pépé Charles' Tomato Soup With Vermicelli and Homemade MeatballsMy Emerald Kitchen. This Cream of Tomato Soup Recipe is the perfect tomato soup recipe using fresh tomatoes.
Instructions to make Cream of Tomato soup with Meatballs:
- Starting with the meatballs, preheat the oven to 200 degrees C. Add the meatballs to a roasting dish, with 1 tablespoon of extra virgin olive oil, paprika and salt and pepper. Roast in the oven for 25 minutes until golden brown.
- In a pot on a medium heat, heat up the olive oil, and add the chopped leek and garlic, then add the sage and mushrooms. Add the beans and stir to combine. Add the veggies and stir.
- Add the packet of store bought soup to the pot and bring to the boil. Gradually a little bit of the chicken stock as it cooks and heats up. Add the meatballs to the pot along with any pan juices from the roasting dish, to give it extra flavour. Season with a little salt and pepper.
- Serve with a slice of toast with melted cheese on the side.
This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger group—and makes for great leftovers. I make this in the summer with fresh tomatoes instead of canned and it's a great celebration of tomato season. Be sure to concasse the tomatoes to remove the skin and seeds. When they are cooked, put them into an ovenproof dish with the tomato sauce and top with the grated mozzarella. This tomato soup recipe is ultra creamy, but not full of cream—watch this short recipe video to see how.
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