Wednesday, March 12, 2014

Roasted Tomato Basil Soup

I am so excited to be able to make roasted tomato soup at home,and to know what is in it. I have tried different variations of this recipe. The soup has gone over well with my family and it is a nice healthy dinner. Serve it with a little bread and a nice green salad and you have a great meal. It has been fun to learn how to roast tomatoes too. It is very easy. Its like cooking spaghetti sauce--you can add your own touch to it. :)

Ingredients Serves about 8.
3 lbs Roma tomatoes (Little less or little more works too)
1/4 C olive oil = 4 T olive oil
2 tsp salt
3/4 tsp pepper
1 white onions chopped (I just chopped in the blender)
5 garlic cloves pressed
1 T butter or vegan butter
1/8 tsp crushed red pepper flakes
1 (28 oz ) cans of roasted tomatoes whole or crushed (I used fire roasted Yum!)
5 or 6 fresh basil leaves (if you have them)
1 T dried thyme
3 to 5 T dried basil leaves
4 C water (add more if it is too thick)

1. Heat oven to 400. Toss tomatoes that have been sliced in 1/4 pieces, into a bowl with olive oil 1 T basil and a little salt and pepper. Spread on cookie sheet. Roast 45 min. Don't let them burn.

2. In a large pot heat on medium heat onions, garlic with and oil, butter and red pepper flakes until golden brown. Add the canned tomatoes and spices, and water. Then add the oven roasted tomatoes too. Bring to boil and then simmer about 35 minutes or until thickened. The flavor gets better as it cooks. I put the large chunks of tomatoes and some liquid, into a blender and pulse for a few seconds.

3. You can add more spice if you prefer. It is wonderful to have extra! I love this soup and it freezes well for lunches! =)

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