Easy Tomato Basil Soup
sweet clusters tomatoes
heirloom work great too, cut into wedges
large white onion
cut into rings
fresh basil leaves
fresh thyme sprigs
red wine vinegar
For the vegetable stock:
frozen or fresh
You will also need:
bamboo cutting board
bowls to serve the soup
Line a baking sheet with baking paper
Pre heat the oven at 375 F
Place basil leaves and thyme sprigs into the baking sheet
Add a layer of onion rings
Place garlic cloves between onion rings.
Add tomato wedges and sprinkle with salt and brown sugar.
Drizzle olive oil and a touch of red wine vinegar
Roast in the middle of the oven for an hour.
Meanwhile, boil the water in a saucepan, add carrots, zucchini and peas and simmer for 45 minutes.
When the tomatoes are roasted, remove the baking sheet from the oven, discard the thyme springs and move everything to a soup pot.
Place a colander over the soup pot and drain the vegetables in the stock.
Bring the soup pot to a boil, then simmer for about 2 minutes.
Remove from flame, grab a hand held blender and puree everything to your liking. Add more salt and pepper (optional, we haven't used any) to your taste.
Serve hot or cold, with basil leaves and a drizzle of olive oil (optional)
Tried this recipe?
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