Yield 8 servings Number Of Ingredients 12 Steps:
Preheat the oven to 425ºF (220ºC). Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper. Roast for 30 minutes, until the vegetables are browned on the edges and fragrant. Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock. Cover and cook on high for 2 hours. Using an immersion blender or a standing blender, puree the soup until creamy. Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate. Ladle the warm soup into bowls and garnish with more basil. Enjoy!
Yield 8 servings Number Of Ingredients 12 Steps:
Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent. Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil. Lower heat and cover, simmering for 15 minutes. Uncover and remove thyme. Use an immersion or countertop blender to blend the soup until smooth. Allow to cool 2 minutes and serve topped with basil. Enjoy!
Time 1h50m Yield 6 to 8 servings Number Of Ingredients 12 Steps:
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
Yield 8 servings Number Of Ingredients 13 Steps:
In a large pot over medium heat, combine the olive oil, onion, celery, and garlic. Sauté for 3 minutes, until the onion is translucent. Season with salt and pepper. Add the crushed tomatoes, tomato paste, baking soda, vegetable broth, thyme, and basil. Bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Uncover the soup and remove the thyme sprigs. Use an immersion or countertop blender to blend the soup until smooth. Let the soup cool for 2 minutes, then ladle into the bread bowls and serve. Enjoy!
Time 45m Yield 6 servings (1-1/2 quarts). Number Of Ingredients 9 Steps:
Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast until tender, 25-30 minutes, stirring once. Cool slightly., Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.
Time 45m Yield 2 servings. Number Of Ingredients 9 Steps:
Place the tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly., In a blender, process tomato mixture and basil leaves until blended. Transfer to a large saucepan and heat through. Garnish each serving with croutons and additional basil if desired.
Time 1h5m Yield 6 servings. Number Of Ingredients 9 Steps:
Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins., Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly., In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.
Time 1h30m Yield 6 servings (2-1/4 quarts). Number Of Ingredients 10 Steps:
In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly., In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the tomato puree, basil sugar, salt, pepper and remaining broth. , Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil).
Yield 5 servings Number Of Ingredients 5 Steps:
Over medium heat, fill a small pot with 4 cups (960 ml) of water. Add canned tomato soup to the pot and season with ~10 shakes of pepper. Stir the soup and season with basil, thyme, and sage Continue stirring for five minutes. Then cover and let simmer for 10 minutes. Stir for 2 more minutes and add more salt, pepper, and herbs, to taste. Allow the soup to cool slightly before serving. Enjoy!
Time 3h Yield 8 Number Of Ingredients 16 Steps:
Preheat oven to 325 degrees F (165 degrees C). Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper. Bake in preheated oven until very tender and browned, about 2 hours. Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes. Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.
Yield 8 servings Number Of Ingredients 17 Steps:
Roasted Tomato Soup Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper. In a large bowl, toss together the olive oil, tomatoes, onion, garlic, Savory spice blend, salt, and pepper. Place the tomatoes cut-side down on the prepared baking sheet and spread the onions and garlic around the pan in a single layer. Roast for 40 minutes, until the tomatoes have wrinkled. Leave the oven on for making the grilled cheeses. In a large pot over medium-high heat, combine the roasted vegetables, vegetable stock, and rice. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the rice is tender. Add the diced tomatoes and balsamic vinegar and stir to combine. Remove the pot from the heat. Blend the soup with an immersion blender until completely smooth and creamy. Ladle into bowls and top with basil. Enjoy! Grilled Cheese If not already on, preheat the oven to 300˚F (150˚C). Spread 1 tablespoon of softened butter on one side of each slice of bread. Sprinkle each unbuttered side with the Savory Spice Blend. With the buttered side facing out, layer on the sliced cheddar and Havarti and top each sandwich with a second piece of buttered bread. In a large pan over medium heat, toast each sandwich, buttered side down, until golden brown, about 2 minutes. Flip and repeat on the other side, then transfer to a baking sheet. Bake the grilled cheeses for 5-10 minutes, until the cheese is gooey and fully melted. Cut in half on the diagonal and serve warm with roasted tomato soup. Enjoy!
Time 1h45m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
1.Preheat oven to 400 degrees F. 2.Toss together the tomatoes, ¼ cup olive oil, salt and pepper. 3.Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. 4.In a 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbs olive oil, and red pepper flakes for 10 minutes or until the onions start to brown. 5.Add the canned tomatoes, basil, thyme, and stock. 6.Add the oven-roasted tomatoes, including the liquid on the baking sheet. 7.Bring to a boil and simmer uncovered for 40 minutes. 8.Taste for seasonings.
Time 1h30m Yield 8-10 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees. Core tomatoes; slice in half lengthwise and place cut side up on large baking sheet that has sides. Place unpeeled garlic cloves in centre area of pan. Drizzle with 1 tbsp of olive oil and roast uncovered, for 45 minutes or til lightly brown and very soft. Meanwhile, heat remaining olive oil in large saucepan on medium heat. Add onion, celery and carrot. Cook stirring often for about 5 minutes or til softened. Pour stock in and the rice. Bring to a boil, stirring often, cover and reduce heat so mixture simmers for 25 minutes or til rice is very soft. Add tomatoes and garlic squeezed from peels into stock; simmer 10-15 minutes. Puree in batches in food processor or blender. Sieve soup, discarding solids. Stir in sugar, salt and pepper. Stir in basil, taste and more seasonings as needed. Reheat. Serve with a swirl whipping cream or sour cream and a grinding of pepper.
Yield 2-4 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees. Line a baking sheet with foil. Place tomatoes and onions on the baking sheet, then sprinkle with garlic powder and salt and pepper to taste. Toss with olive oil, then bake for 20-25 minutes, until tender. In a high-powered blender, place roasted tomatoes and onions, then add the fresh basil leaves. Blend until smooth. Transfer tomato mixture to a stock pot. Add in heavy cream and butter, and heat over medium heat until warmed through (make sure it doesn’t boil). Serve warm. We like to serve ours with freshly grated Parmesan cheese, chopped fresh basil, and a side of grilled cheese.
