04/23/2026
Tomato soup
Ingredients:
4 tomatoes
½ red bell pepper
½ yellow bell pepper
1 small yellow onion
4 cloves garlic
1 small shallot
2 cups chicken/vegetable stock
½ cup coconut milk
Salt and black pepper
Italian seasoning
Cut tomato into quarters, red and yellow bell peppers
Dice garlic, shallots and onion
Preheat a 400F oven to caramelize tomatoes and bell peppers, don’t over caramelize it, otherwise the soup will turn dark.
Put tomatoes and bell pepper on the tray evenly. Season with olive oil, salt and pepper generously.
Put into the oven for 30 mins until a little burn on top.
Sauté onion and shallots into a le creuset cast iron bowl until soft, then put garlic into a bowl until you smell garlic.
While tomatoes and bell peppers are done, put it back into a cast iron bowl.
Now, put 2 cups of stock and simmer for 40 minutes. Sprinkle ½ teaspoons Italian seasoning, a little salt and pepper.
Put it all into a blender and blend it.
When it is done, put ½ cup of coconut milk until it heats up. Serve and enjoy!
番茄湯
食材
4 個番茄
半個紅甜椒
半個黃甜椒
1 個小黃洋蔥
4 瓣大蒜
1 個小紅蔥頭
2 杯雞湯/蔬菜湯
半杯椰奶
鹽和黑胡椒
義大利香料
將番茄切四份、紅甜椒和黃甜椒切細塊
將大蒜、紅蔥頭和洋蔥切丁
將烤箱預熱至 200 攝氏度(400 華氏度),用於焦糖化番茄和甜椒,注意不要過度焦糖化,否則湯會變黑。
將番茄和甜椒均勻地舖在烤盤上。淋上橄欖油,並撒上適量的鹽和胡椒。
放入烤箱烤 30 分鐘,直到表面略微焦黃。
將洋蔥和紅蔥頭放入鑄鐵鍋中炒軟,然後將大蒜放入煸炒至散發出蒜香。
番茄和甜椒煮熟後,將它們放回鑄鐵鍋中。
然後,加入2杯高湯,小火慢燉40分鐘。撒入½茶匙義大利香料、少許鹽和胡椒。
將所有食材放入攪拌機中攪拌均勻。
攪拌完成後,加入½杯椰奶加熱。即可享用!