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
What You Do
Method 1– For 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 2– For 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!
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!