Saturday, October 26, 2013

Roasted Tomato Basil Soup

It was another great year for tomatoes. The only problem was that they didn't all ripen at the same time, only in small groups. It meant that I didn't get to bottle tomatoes like I usually do, but it did give us the opportunity to try other things with our tomatoes, like this really great soup.

For soup:
5-6 medium tomatoes, chopped in large chunks
3 medium tomatoes, diced
5 cloves of garlic, pealed
2 medium onions, chopped in large chunks
Dried basil
1/4 C milk or cream
1-1/2 tsp salt
Italian seasoning
Extra virgin olive oil
Grated Parmesan cheese
Sour cream

For cheesy biscuits:
1 pkg refrigerator biscuits (10 count)
Grated cheddar cheese

Coat your vegetable grill pan with olive oil. We have this amazing Misto sprayer that works beautifully for this.

Place the chopped tomatoes, onions, and garlic cloves on the pan. Season with olive oil, seasoning salt, and Italian seasoning.

Roast on your grill until the tomatoes are tender and the onion layers begin to separate.

Place in your blender and blend until finely chopped. (Yes, we had a minor incident with the blender.)

Transfer to medium sauce pan over medium heat. Add diced tomatoes, milk, salt, and at least one Tbl dried basil.

Heat until all ingredients are warm. Top with dried basil, Parmesan cheese, and sour cream. Serve with cheesy biscuits.

For the cheesy biscuits, preheat oven as directed on the package. Separate the biscuits and place on greased cookie sheet. Sprinkle liberally with grated cheddar cheese.

Bake per packaging instructions.

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