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Tomato Soup
Tomato Soup

Before you jump to Tomato Soup recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with Food.

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Believe it or not, beans are so awesome for your heart health. Sure, the after-effects of consuming beans may not be the best for your nose, but they are so healthy for you. It doesn’t mean, though, that merely consuming beans will undo the bad effects of eating unhealthy foods or make your heart better by magic. What this means is that substituting in edamame or kidney beans for the chicken on your salad or eating a veggie burger in place of the hamburger is what you must do. Thankfully, beans are very good tasting and you never know, you may prefer them to your beefburgers and chicken.

There are many foods that you can include in your diet that will be good for your body. To be sure, the foods cited in this article can help your body in all sorts of ways. These foods are essentially great for the heart, however. Start eating these health food daily. Your heart will greatly benefit from it!

We hope you got benefit from reading it, now let’s go back to tomato soup recipe. To make tomato soup you need 9 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Tomato Soup:
  1. Get 1 medium Fennel bulb
  2. Prepare 1 medium Yellow onion
  3. Prepare 3 tbsp Olive oil
  4. Take 3 clove Garlic
  5. You need 2 medium Tomatoes
  6. Use 28 oz Canned tomatoes
  7. Get 1/2 cup Red Wine
  8. Prepare 1 Pepper
  9. Get 1 Salt
Instructions to make Tomato Soup:
  1. Gather your main ingredients.
  2. Slice up the fennel and onion. Fine slices work best because they will cook down easier, but it's all going in the blender in the end, so don't stress yourself out.
  3. Add your olive oil to a sauce pot over low heat. Slide in the sliced onion and fennel. Let the vegetables wilt gently, stirring occasionally. Your kitchen is about to smell really good.
  4. When the fennel and onion are tender, almost melting into the olive oil, crush your garlic roughly with the back of your knife and toss it in.
  5. Dice up the fresh tomatoes. When you can smell the garlic in the pan, toss in the fresh tomato. Fresh tomato isn't crucial to this recipe by any means. I think it adds something, but it's probably imperceptible in the final product.
  6. Let the fresh tomatoes cook down a moment, and add in your red wine. Let the wine simmer down, just to cook off most of the alcohol.
  7. Add the canned tomatoes. Simmer gently for about 30 minutes, stirring occasionally.
  8. Carefully transfer your soup to a blender. If you've never blended a hot liquid before, you're in for a treat (i.e. you may want to toss it in the fridge for a bit to not risk disaster). Make sure the lid is on nice and tight. You probably wanna throw a dish towel over the top for good measure. Make sure your blender is on it's lowest setting. Pulse a couple of times to test the waters. When you think she can take it, start giving her more power. If you can get up to 30 seconds on high power, your soup is probably pretty smooth. Pour it back into the pot.
  9. Adjust the seasoning and send it out. I served this batch with some greek yogurt and rendered bacon for garnishing.

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