Tomato Soup Recipes Biography
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Ingredients
4 lbs. tomatoes, chopped into quarters (do not seed them)
1-2 red or yellow peppers, seeded and chopped into quarters
1 bulb of garlic
1 1/2 cups of vegetable broth
olive oil
Herbes de Provence olive oil (optional)
Herbes de Provence olive oil (optional)
salt & pepper to taste
a handful of fresh basil
1. Preheat oven to 400F.
2. In a bowl combine tomatoes (including any juices you gathered while
chopping) and peppers, then add enough olive oil to coat them, and salt
& pepper to taste. Toss and spread on a baking sheet.
3. Take the garlic bulb and cut in half. Drizzle with olive oil and
wrap in foil. Put the foil packet in the same baking sheet as the
tomatoes. And roast for the same amount of time.
3. Roast for 30-35 minutes. Once everything is roasted, let it cool a
bit. Transfer the tomatoes and peppers to a blender. Add 4-5 leaves of
basil and squeeze the soften garlic out of the garlic casing and into
the blender. Give it a quick pulse to combine together. Add the
vegetable broth (add water if you want the soup thinner) and blend away
until the soup is smooth and silky. Taste to make sure the flavors and
seasoning are good, and adjust as necessary.
There is nothing that brings me more pleasure than going to the farmer's
market, getting some beautiful produce and turning them into something
totally delicious... and totally simple. Something about homemade makes
everything taste better. You taste what is put into it + the
dedication of the person making it. But most importantly: it is good
for you. Yes, there are times when we must grab a can of tomatoes or
beans but whenever possible I like to go for the fresh stuff. Here is what I like about fresh food: what you get is what you see. A
radish is a radish and an apple is an apple. It is honest and humble.
You eat it when ripped and it nourishes the body. I was all about
eating fast foods and whatever I could find and then I remember reading
this quote:
It stopped me on my tracks because it was simple but boy-- did it
bring the point home. Especially when you start reading about "pink
stuff" in meats or food that does not melt even when put to the fire.
And so I made a conscious decision to eat more foods in the natural
state and the farmer's market became my new favorite place to shop for
food.
Ever since I came back from Minnesota with the tomatoes my future MIL
grew in her garden, I wished I had more to make some tomato soup. It is
my favorite soup in the world and really had a taste for it this
weekend. Thankfully the market fixed that. The best past about this
soup? It is only veggies and veggie broth. It is creamy without the
heavy cream which mean is does not pack the heavy calories and fat
content canned or others have. Plus there is the whole freshness.
The flavor was pretty amazing and it gets better the next day. It is
creamy without being too rich with a slightly subtle sweet taste thanks
to the roasting process which brought out the natural sugars and
caramelized them beautifully. I am also a huge fan of eating raw tomatoes which is why I made a
tomatoes + green beans salad dressed up with nothing but olive oil,
Maldon salt and pepper. The trick was simply cut the tomatoes in half
and let them marinate in olive oil an hour before I served them. Then I
added to them some blanched green beans and it was a delicious and
healthy feast.
Again, the whole point of these two recipes was to enjoy the freshness
of the produce and let their own summer flavors shine. And that they
did. It was a perfect way to nourish my body throughout the weekend
especially in this heat when heavy foods just do not sit well in my
stomach. Both dishes were light and summer perfect. I hope you have
gotten to enjoy the bountiful of fresh produce that summer had to
offer. Have a wonderful day!
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