roasted tomato basil soup.

is your summer garden exploding?  ours sure is.  & every summer, this is my go-to recipe to use the overabundance of tomatoes and basil we have on hand.
 this year in addition to our tomatoes and basil, we had garden-grow onions to add to the mix!  yippee!
adjustments: to be honest, not all the tomatoes i used were from out garden.  the day before, i made a fantastic caprese salad so i supplemented with farmers market varieties.  i choose to add a bit more garlic, basil (about 1/2 cup more) and an additional 1/4 tsp of red pepper flakes.  for obvious reasons i substitute vegetable stock as well.
review: as i said above, we make this soup every year- so it's safe to say, we love it.  the additional garlic and red pepper flakes give the soup a bit more kick than the original recipe and the extra basil adds more flavor.  when pureeing, i prefer to use a blender; the texture is much more consistant.  i recommend serving this soup hot and with fresh bread.  eat often and enjoy.

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