I live in a dark and dreary state…. well, at least during
much of winter months. I guess I wouldn’t mind it so much if there was snow,
but lately, we don’t even get much of that….just those dark, heavy clouds hanging low in the sky that threaten to
produce the dreaded white stuff. I know the sun is shining up above the clouds
and that just seems so unfair! What about my vitamin D requirement?!
This comes straight from Liv Life Blog with just a few modifications.
I recommend it to you on a dark and dreary day.... the soup, not the other blog... although the blog isn't bad either!
Here’s what
you need:
1 lb roma
tomatoes (or more)
2 T olive
oil
Salt and
pepper
1 large
onion
4 cloves of
garlic
Pinch of
crushed red pepper
¼ t dried
thyme (a mini-secret ingredient)
1 28 ounce
can of tomato puree (or diced tomatoes)
1 ½ C
chopped fresh basil (don’t skimp here….sticker shock…but summer is right around
the corner and the garden will be overflowing with basil)
3 C veggie
broth (or chicken broth or some water or a combo of all….we do all veggie and
it’s perfect)
Here’s what
you do:
Slice the
romas in half and massage them in the oil. Sprinkle with salt and peppr. Roast them at 400 degrees for about 30
minutes, turning them over at the half way point.
Meantime,
chop and sautee the onions and garlic till soft but not brown. Use low heat.
Add the red pepper, thyme, canned puree,
basil and broth. Simmer. When the romas are done, remove their skins and
seeds and add them to the pot. Simmer more, adding more broth if desired. Use
an immersion blender or other blender to puree the soup.
This looks so good! We have had far too many grey wet days here all through Christmas... really hoping for a good Summer this year! Happy New Year Tracy:)
ReplyDelete~Anne
I absolutely love homemade tomato soup, especially with lots of basil! It's so good.
ReplyDeleteThis looks so good I can almost taste it. I've been craving tomato soup for weeks. Time to make some.
ReplyDeleteI love tomato soup, and this looks amazing! I always cheat and used canned tomatoes, but I'm sure this is way better :)
ReplyDelete