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Bring to a boil then reduce heat, partially cover and simmer 10 minutes. Blend if desired - use an immersion blender in the pot or blend in batches using a blender (be careful not to overfill the blender with hot liquid) and return soup to the pot. Add cream and parmesan - stir in the heavy cream and shredded parmesan.
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Bring tomatoes, onion, sugar, salt, and pepper to a simmer in a saucepan over medium heat; cook until onion is soft, 5 to 10 minutes. Strain broth into a bowl; discard any solids. Melt butter in a saucepan over medium-low heat. Stir in flour and cook until fragrant, about 3 minutes. Slowly whisk in milk and cook until thickened, 5 to 7 minutes.
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Some people believe that milk gives the soup a creamier consistency, while others prefer the simpler taste of water. Ultimately, it is up to the individual to decide which ingredient they prefer. Baking soda, which neutralizes acid in tomatoes, can be added to tomato soup (or sauce, or chili) in this manner.
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Step 2: Reduce heat to medium and gradually whisk in the milk. Let simmer for 2-3 minutes or until slightly thickened. Stir in cream cheese and Parmesan and cook until melted. Season with salt and pepper, to taste. Step 3: Add spinach and stir until wilted, and then, add the parsley.
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Stir constantly with a whisk for 4 to 5 minutes. Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth. Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste. Cover and cook on low 30 more minutes.
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Place tomatoes in a small saucepan. Season with salt and pepper. Bring to a boil over medium heat, then reduce to a simmer. In a small bowl, whisk together the butter and flour until smooth. Add milk and whisk until combined. Stir into the tomatoes. Cook for 1 minute, or until starts to thicken, stirring constantly.
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Reduce heat to low, cover and simmer for about 30 minutes. Use a hand-held immersion blender to puree soup until very smooth. (Alternatively, let the soup cool slightly and puree in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Season to taste with salt and pepper.
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You'll also need to substitute dairy milk with the plant-based milk of your choice (almond, cashew, oat, etc.) For a gluten-free tomato soup, use a gluten-free all-purpose flour blend in place of regular all-purpose flour. Prep Time: 10 minutes. Cook Time: 20 minutes.
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Heat the olive oil and butter in a large pot over medium heat. Add the onion, carrots, garlic, and a pinch of salt and cook, stirring occasionally, for 8 minutes, or until softened. Stir in the vinegar, then add the tomatoes, water, coconut milk, thyme, red pepper flakes, salt, and several grinds of pepper.
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Add the coconut milk and mix, cook a further five minutes until thickened. Drain the cooked pasta, reserving a cup of pasta water. Add the cooked pasta and basil to the pan with the sauce and toss to mix. Add in reserved pasta water, a quarter cup at a time until the sauce is silky smooth yet still clinging to the pasta.
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Add Tomato Paste - Add the entire can of tomato paste, stir and cook until dark red. Coconut Milk - Add the coconut milk, a pinch of salt and pepper and continue to stir while cooking. Finish Sauce - Once the sauce is smooth and combined, allow to simmer for about 5 minutes. Taste, and adjust seasonings if needed.
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In a large saucepan, heat the butter and vegetable oil over medium heat. Add the onion and sauté until softened and golden, about 10 minutes. Add the tomatoes, basil, thyme, and black pepper. Bring the mixture to a simmer, and cook for 10 minutes. In a small bowl, combine the flour and broth, whisking until smooth, and add this mixture to the.
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Add flour and whisk to combine. Add basil, sugar, salt and pesto. Cook and stir 1 minute. Add milk and whisk until combined. Cook and whisk on medium heat until thickened, stirring often. Add tomatoes, tomato paste, and Parmesan if using, and stir until combined. Puree with an immersion blender if desired and serve.
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Turn heat up slightly and simmer for 2 minutes. Adjust salt to taste. Add pasta. Toss for 1 to 2 minutes or until sauce thickens and is clinging to pasta instead of swimming on the base of the skillet (video shows this well). Use reserved pasta cooking water if required to thin the sauce out if it gets too thick.
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Cook until softened and translucent (not browned), about 6 minutes. Stir in the flour and cook one minute, stirring constantly, then gradually whisk in milk. Add baking soda, tomatoes, sugar and 1 tsp more salt. Simmer 10 minutes, then blend with an immersion or regular blender (see note below).
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Add the onion, garlic, red pepper flakes, thyme, basil, oregano, and black pepper. Cook until the onion is soft, about 5 minutes. 2. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer for 10 minutes. 3. Stir in the cream, milk, and cheese. Simmer for 5 minutes, or until the sauce is heated through.