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Creamy Roasted Tomato Basil Soup (Dairy Free)

Here’s a great way to use those garden tomatoes that are starting to grow like crazy! (And some herbs too!)

Creamy Roasted Tomato Basil Soup (*dairy free)

The humble potato is what thickens this soup, makes it ‘creamy’ and compliments the tomato flavor nicely. (You can use thickened cream if you wish! About 1/2 – 3/4 cup for the whole pot.)

What You Need
• 2 1/2 lbs Roma tomatoes, halved
• 1 1/4 lbs Grape (or Cherry) tomatoes, halved
• 8 whole cloves garlic
• 3 tablespoons olive oil
• Salt and black pepper
• 1 large yellow onion, chopped
• roasted red pepper, deseeded (~1/4 C)
• 2 Lg red potatoes, diced
• 3 tablespoons tomato paste
• 4 cups vegetable broth
• 2 cups lightly packed fresh basil leaves chiffonade

What You Do

• Slice the tomatoes in half, and roast the tomatoes and garlic with salt and pepper for about 30-45 minutes at 450 degrees (until they start to break downing the skin starts to come away).

• (While those tomatoes are roasting) Sauté the potato with diced onion until the onion is transparent and the potatoes are beginning to crisp up- this adds even more flavor to the soup (while your tomatoes are roasting).

• Pour in your broth/stock and simmer the potatoes until they’re soft.

• Add the tomatoes (once they’re done); then add the basil, roasted peppers 0 and tomato paste and blitz with an immersion blender, add desired spices and viola! AMAZING SOUP!

Want fresh/fresh-frozen herbs all year long?
Here’s a great tip for freezing them so they’re fresh and ready-to-use all year ‘round:

What You Need
-Large or Jumbo silicone ice-cube trays
-water and/or broth of your choice
-fresh herbs

What You Do

Method 1For bulk frozen herbs
Once the herbs are picked, rinse them gently- try not to crush them (a salad spinner is great for this). Roll them in paper towel or lay them out a bit to dry.

Lay them out on a cookie sheet and freeze.
Once frozen, put them in a zip-sealed freezer bag and label and date them.

Method 2For herb cubes
Rinse herbs (see above), and

A. Lay leaves flat in a stack and roll them up into a tube, slicing them once rolled. Add ribbons to water/broth-
B. Puree the leaves in a blender/food processor, adding water/broth as needed, until a thick paste is formed-

Then add (either) mixture to silicone ice cube trays. Freeze.
Once frozen, put the cubes in a labeled, dated zip-seal freezer bag.
Toss into your favorite smoothie or sauce and enjoy!

Pesto Recipe

1. 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
2. 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
3. 1/2 cup extra virgin olive oil.
4. 1/3 cup pine nuts (can sub chopped walnuts)
5. 3 garlic cloves, minced (about 3 teaspoons)

Pulse pine nuts until ‘powdered’. Add the rest, puree and enjoy!

  • Sara Snelling, from All on the Table

    Nutrition Consultant & Culinary Educator

    Sara is a nutrition consultant and culinary educator with a Bachelor of Science in Dietetics. She has had a lifelong passion for culinary art, nutrition and the holistic sensory experience of food. Her expertise in the field of dietetics and nutrition includes extensive education, training and experience in culinary, agricultural, clinical and community applications. This broad and deep acumen provides the foundation for her practice. Her professional mission is to enable sustainable change in dietary lifestyle habits as a means to affect and improve physical and emotional well-being. She finds joy in exploring the wholly sensory experience of food.

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