HOMEMADE ROASTED TOMATO BASIL SOUP #TOMATO #EASYRECIPES
Natively constructed simmered tomato basil soup with crisp tomatoes, garlic, olive oil and caramelized onions. Delectable, delightful 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 disdained tomato soup. The flavors never appeared to call for me, nor did I ever ache for barbecued cheddar. My most loved was Mom's stout hamburger stew that stewed and rose on the stovetop for a considerable length of time in our little yellow duplex kitchen back in Minneapolis. It wasn't until secondary school that I started to desire the solace of velvety tomato soup after Mom began purchasing Progresso's generous tomato.
Truth be told, I recall us making mushy pepper jack quesadillas and canned tomato soup consistently. Mother worked a great deal to help our family and during my high school years, both of us didn't have much time to appreciate dinners together. Snappy and simple was actually what we required.
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
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
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.
For more detail : http://bit.ly/2N1SHIj
