Creamy Tomato Soup

I know it's Summer, and the last thing you feel like doing is eating soup for dinner. I made this on a rainy day, and it was delicious. Especially since I haven't had much soup lately.
This recipe comes from Against All Grain's website, and you can find it HERE. I did not make the Pesto to go on top, but it was still so delicious! If you want the pesto recipe, please go to her site, as I didn't include it here.

Creamy Tomato Soup

Ingredients: 

  • 3 pounds mixed tomatoes (Cherry, Heirloom, and Roma), halved
  • 5 Tbsp olive or avocado oil, divided
  • pinch of sea salt & pepper
  • 4 garlic cloves, chopped
  • 1 shallot, roughly chopped (I used 2)
  • 1/4 cup tomato paste
  • 3 cups unsalted chicken stock (or chicken broth)
  • 1/2 cup packed fresh basil leaves
  • 1 tsp fresh thyme, chopped
  • 1 tsp sea salt
  • 1/4 tsp pepper

Directions:
      Step 1: Preheat your oven to 400 degrees. Place the halved tomatoes on a rimmed baking sheet and drizzle with 3 Tablespoons of olive or avocado oil and the pinch of salt and pepper. Roast in the oven for 30 minutes.
     
      Step 2: As your tomatoes are roasting, place the remaining 2 Tablespoons of olive or avocado oil in a saucepan and saute the garlic cloves, and shallots over medium-high heat for 5 minutes or until translucent and fragrant.
 
      Step 3: Add the tomato paste and chicken stock to the sauce pan and turn off the heat.
 
      Step 4: Once the tomatoes are done roasting and have cooled for 10 minutes, place them in a high speed blender along with the chicken stock mixture from the saucepan. Add the basil, thyme, and salt and pepper. Blend until very smooth. Serve hot and ENJOY!






**I made Mel's Crispy Chicken Wrapsto go with the soup. Such a good combination and it makes the meal a little more filling. I do alter Mels' recipe to make it healthier .. maybe I'll share my own version sometime! My boys love this meal.

Comments

Post a Comment

Popular posts from this blog

Egg Roll in a Bowl

         This is one of my go-to, easy, quick dinners- " Egg Roll in a Bowl ." Even my kiddos like it! (sorry, no picture again :) I typically double this, as the cabbage cooks down and it ends up not being very much! Ingredients: Stir Fry Sauce: 3 Tbsp coconut aminos 1 Tbsp rice wine vinegar (or apple cider vinegar) 1 Tbsp toasted sesame oil 1-2 tsp hot sauce Egg Roll Stir Fry: 1 Tbsp avocado oil 1 lb ground pork or beef 1 tsp minced garlic 1/2 tsp salt 1/2 tsp pepper 1 tsp dried ginger or 1 Tbsp fresh 1/2 head green cabbage (sliced into thin 1-2" strips) 1 cup shredded carrots (about 2 large carrots) 3 green onions (sliced thin, for garnish) sesame seeds, for garnish Spicy Mayo Sauce: 1/4 cup Mayo 1-2 tsp hot sauce Instructions:     1. Combine the stir fry sauce ingredients in a small bowl by whisking with a fork, and set aside.     2. Heat the avocado oil in a large skillet over medium heat until warm. Add the ground meat, garlic, sal...
Read more

Gluten Free Cinnamon Maple Scones

  This  scone recipe  is one of my most recent   favorite   finds! They are so easy & quick to make. And oh so good with a cup of coffee! You can see for yourself, that these are not Paleo, but everything about them is except for the flour blend! (Oh, and there is powdered sugar in the frosting...) Ingredients: Scones: 2.5 cups Gluten Free All Purpose Flour, Bob's Red Mill 1 to 1 (I have only used this flour- I haven't tried any others. I'll get back to this if I do try another!) 1/2 cup coconut sugar 2 tsp baking powder 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp sea salt 6 Tablespoons Cold butter or chilled coconut oil or ghee 1 egg 3/4 cup canned coconut milk, full fat + 2 Tbsps for brusing 1 tsp vanilla extract Maple Icing: 1/4 cup maple syrup 1 Tbsp butter or coconut oil 1 cup confectioners sugar 1/4 tsp cinnamon Directions: 1)  Preheat oven to 400 degrees 2)  Put the flour, coconut sugar, baking powder, salt, cinnamon and nutmeg into a large bowl a...
Read more

Italian[ish] Salad Dressing

 This is my current favorite salad dressing! Thanks to Ashley at potluck for the recipe:                                                             INGREDIENTS    3/4 cup Olive Oil  1/2 cup Red Wine Vinegar  3 tsp Dijon Mustard 1 medium clove of fresh Garlic, minced 1.5 tsp Oregano 1.5 tsp Salt 1/2 tsp Pepper 3-5 Tbsp Sugar (or sweetener of your preference)               DIRECTIONS:  No blending necessary, just mix or shake all ingredients in a bottle or jar! My favorite combination of toppings for this dressing are the following:                                                  -Romaine & Spring Mix mixed togethe...
Read more