HOMEMADE ROASTED TOMATO BASIL SOUP #VEGAN #TOMATO
Custom made roasted tomato basil soup with new tomatoes, garlic, olive oil and caramelized onions. Scrumptious, tasty and the most ideal approach to go through nursery tomatoes! You'll never need to return to the canned stuff after you attempt this.
When I was more youthful, I detested tomato soup. The flavors never appeared to call for me, nor did I ever hunger for flame broiled cheddar. My most loved was Mom's thick meat stew that stewed and rose on the stovetop for quite a long time in our little yellow duplex kitchen back in Minneapolis. It wasn't until secondary school that I started to long for the solace of rich tomato soup after Mom began purchasing Progresso's generous tomato.
Actually, I recollect us making mushy pepper jack quesadillas and canned tomato soup on a successive premise. Mother worked a ton to help our family and during my high school years, both of us didn't have much time to appreciate suppers together. Brisk and simple was actually what we required.
Today Tony despite everything I purchase canned or boxed soup. We have evenings where we're exhausted of vitality and need something snappy and simple to sustain ourselves. Despite the fact that I have a nourishment blog, it doesn't mean I'm making supper each and every night. Now and again my days are engaged around preparing, bites or breakfast, and before the day's over the exact opposite thing I'm contemplating is the thing that to have for supper.
Be that as it may, when I do have room schedule-wise to make a decent tomato soup, I get somewhat jazzed inside.
What's more, since it's at long last tomato season, I really wanted to show this lovely bowl of hand crafted cooked tomato basil soup to you.
When I was more youthful, I detested tomato soup. The flavors never appeared to call for me, nor did I ever hunger for flame broiled cheddar. My most loved was Mom's thick meat stew that stewed and rose on the stovetop for quite a long time in our little yellow duplex kitchen back in Minneapolis. It wasn't until secondary school that I started to long for the solace of rich tomato soup after Mom began purchasing Progresso's generous tomato.
Actually, I recollect us making mushy pepper jack quesadillas and canned tomato soup on a successive premise. Mother worked a ton to help our family and during my high school years, both of us didn't have much time to appreciate suppers together. Brisk and simple was actually what we required.
Today Tony despite everything I purchase canned or boxed soup. We have evenings where we're exhausted of vitality and need something snappy and simple to sustain ourselves. Despite the fact that I have a nourishment blog, it doesn't mean I'm making supper each and every night. Now and again my days are engaged around preparing, bites or breakfast, and before the day's over the exact opposite thing I'm contemplating is the thing that to have for supper.
Be that as it may, when I do have room schedule-wise to make a decent tomato soup, I get somewhat jazzed inside.
What's more, since it's at long last tomato season, I really wanted to show this lovely bowl of hand crafted cooked tomato basil soup to you.
INGREDIENTS
For the roasted tomatoes:
3 pounds roma or plum tomatoes, cut in half
8 cloves garlic, peeled
3 tablespoons olive oil
Freshly ground salt and pepper
For the caramelized onions:
½ tablespoon olive oil
2 yellow onions, thinly sliced
Additions to the soup:
½ cup packed basil leaves
½ teaspoon dried oregano
1-2 cups water or vegetarian broth, depending on how thick you want the soup
Freshly ground salt and pepper, to taste
½ tablespoon olive oil
2 yellow onions, thinly sliced
Additions to the soup:
½ cup packed basil leaves
½ teaspoon dried oregano
1-2 cups water or vegetarian broth, depending on how thick you want the soup
Freshly ground salt and pepper, to taste
Optional add ins:
Light/Regular coconut milk for a creamy vegan soup
Whole dairy milk/heavy cream for a creamy texture
Parmesan cheese, for a tangy, flavor enhancing flavor
A tablespoon or two of butter, for richer flavor
Light/Regular coconut milk for a creamy vegan soup
Whole dairy milk/heavy cream for a creamy texture
Parmesan cheese, for a tangy, flavor enhancing flavor
A tablespoon or two of butter, for richer flavor
INSTRUCTIONS
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
- While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This ususally takes 20 minutes.
- Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It's really just about what you have available to you.
- After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.
NOTES
I do not ususally strain the seeds, but you can with a fine mesh strainer if that's what you prefer.
For more detail: https://bit.ly/2yzJMYT
I do not ususally strain the seeds, but you can with a fine mesh strainer if that's what you prefer.
For more detail: https://bit.ly/2yzJMYT
