29 Sep Roasted Tomato Soup
Autumn boasts of amber, gold, and crisp red silhouettes throughout the horizon. And of course, my delicious red roasted tomato soup fits perfectly into this season! Warm and comforting, the tantalizing smell wafting through your kitchen is enough to beckon your family without the use of your voice. Perfect with a side of chicken salad for lunch.
This tomato basil soup is rich in vitamins and minerals. Vitamin A, K, B1, B3, B5, B6, B7, and vitamin C. Include, folate, iron, potassium, magnesium, chromium, choline, zinc, and phosphorus! Garlic is widely known for its health and medicinal properties. Both garlic and onion are sulfur compounds which are potent nutrient dense foods. Basil is a powerful antioxidant.
Directions:
Preheat oven to 425 degrees F
1. Roast the tomatoes and garlic. Line two large baking sheets with parchment paper. Slice each tomato in half lengthwise and spread them out across the prepared baking sheets in a single layer. Add the whole cloves of garlic to each baking sheet. Drizzle with 2 tablespoons of olive oil and season liberally with salt and pepper. Roast for approximately 45 minutes.
2. Cook the onions. Heat the remaining tablespoon of olive oil and 1 tablespoon of butter in a large pot over medium-high heat. Add the onion and cook for approximately 10 minutes or slightly caramelized.
3. Add the canned tomatoes, fresh basil, broth, and red chili flakes to the pot. Bring to a low simmer, reduce heat to low, and cook until the tomatoes in the oven have finished roasting. Add the oven-roasted tomatoes to the pot with their juices, and return to a simmer.
4.Simmer the soup uncovered and over low heat for approximately 20 minutes.
5. Using your hand blender, puree.
6. Season with additional salt and pepper (to taste). Garnish with fresh basil.
Note: I use all organic ingredients whenever possible.
Ingredients
Directions
Autumn boasts of amber, gold, and crisp red silhouettes throughout the horizon. And of course, my delicious red roasted tomato soup fits perfectly into this season! Warm and comforting, the tantalizing smell wafting through your kitchen is enough to beckon your family without the use of your voice. Perfect with a side of chicken salad for lunch.
This tomato basil soup is rich in vitamins and minerals. Vitamin A, K, B1, B3, B5, B6, B7, and vitamin C. Include, folate, iron, potassium, magnesium, chromium, choline, zinc, and phosphorus! Garlic is widely known for its health and medicinal properties. Both garlic and onion are sulfur compounds which are potent nutrient dense foods. Basil is a powerful antioxidant.
Directions:
Preheat oven to 425 degrees F
1. Roast the tomatoes and garlic. Line two large baking sheets with parchment paper. Slice each tomato in half lengthwise and spread them out across the prepared baking sheets in a single layer. Add the whole cloves of garlic to each baking sheet. Drizzle with 2 tablespoons of olive oil and season liberally with salt and pepper. Roast for approximately 45 minutes.
2. Cook the onions. Heat the remaining tablespoon of olive oil and 1 tablespoon of butter in a large pot over medium-high heat. Add the onion and cook for approximately 10 minutes or slightly caramelized.
3. Add the canned tomatoes, fresh basil, broth, and red chili flakes to the pot. Bring to a low simmer, reduce heat to low, and cook until the tomatoes in the oven have finished roasting. Add the oven-roasted tomatoes to the pot with their juices, and return to a simmer.
4.Simmer the soup uncovered and over low heat for approximately 20 minutes.
5. Using your hand blender, puree.
6. Season with additional salt and pepper (to taste). Garnish with fresh basil.
Note: I use all organic ingredients whenever possible.
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