Creamy Tomato And Garden Vegetable Soup Recipe by Emily Reiter
Cooking Instructions 1 In a baking dish, add your tomatoes- cut any large ones into smaller pieces, chopped red pepper and garlic. Coat with olive oil and cover. Bake at 450, for 45 min- 1 hr or until tomatoes are soft. Once it’s done, take the garlic halves out and squeeze the garlic back into the tomatoes 2 While the veg cook, melt 2 tbsp of butter and once melted, add your onions and a pinch of salt and pepper. Caramelize them which will take at least 30 min- don’t let the heat get too high 3 To a soup pot, add the roasted veg, caramelized onion, chicken stock and herbs and mix until combined 4 Using an immersion blender, regular blender or if you prefer chunky soup, skip this step and just use a wooden spoon to mash some of the veggies- blend the soup until you reach your desidesired consistency 5 Add the cream and bring to a simmer. Taste and add more salt and pepper. It’ll thicken as it cooks and the flavors will marry, but you could eat it now. 6 If I have the time, I like to let it simmer for 30 min. This gives me plenty of time to decide what toppings I want. Usually, I’ll toast up some croutons, sprinkle some parm or mozzarella or cheddar 1 In a baking dish, add your tomatoes- cut any large ones into smaller pieces, chopped red pepper and garlic. Coat with olive oil and cover. Bake at 450, for 45 min- 1 hr or until tomatoes are soft. Once it’s done, take the garlic halves out and squeeze the garlic back into the tomatoes 1 In a baking dish, add your tomatoes- cut any large ones into smaller pieces, chopped red pepper and garlic. Coat with olive oil and cover. Bake at 450, for 45 min- 1 hr or until tomatoes are soft. Once it’s done, take the garlic halves out and squeeze the garlic back into the tomatoes 2 While the veg cook, melt 2 tbsp of butter and once melted, add your onions and a pinch of salt and pepper. Caramelize them which will take at least 30 min- don’t let the heat get too high 2 While the veg cook, melt 2 tbsp of butter and once melted, add your onions and a pinch of salt and pepper. Caramelize them which will take at least 30 min- don’t let the heat get too high 3 To a soup pot, add the roasted veg, caramelized onion, chicken stock and herbs and mix until combined 3 To a soup pot, add the roasted veg, caramelized onion, chicken stock and herbs and mix until combined 4 Using an immersion blender, regular blender or if you prefer chunky soup, skip this step and just use a wooden spoon to mash some of the veggies- blend the soup until you reach your desidesired consistency 4 Using an immersion blender, regular blender or if you prefer chunky soup, skip this step and just use a wooden spoon to mash some of the veggies- blend the soup until you reach your desidesired consistency 5 Add the cream and bring to a simmer. Taste and add more salt and pepper. It’ll thicken as it cooks and the flavors will marry, but you could eat it now. 5 Add the cream and bring to a simmer. Taste and add more salt and pepper. It’ll thicken as it cooks and the flavors will marry, but you could eat it now. 6 If I have the time, I like to let it simmer for 30 min. This gives me plenty of time to decide what toppings I want. Usually, I’ll toast up some croutons, sprinkle some parm or mozzarella or cheddar 6 If I have the time, I like to let it simmer for 30 min. This gives me plenty of time to decide what toppings I want. Usually, I’ll toast up some croutons, sprinkle some parm or mozzarella or cheddar More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Air Fried Chicken Alfredo calzones Ratatouille: A Classic French Vegetable Stew Apple Chutney Kousa (Syrian Stuffed Squash) Adobong Sitaw Air Fried Chicken Alfredo calzones Ratatouille: A Classic French Vegetable Stew Apple Chutney Kousa (Syrian Stuffed Squash) Adobong Sitaw Paruppu billai ‘Ebimeshi’ Prawn Fried Rice Oven Baked Spring Rolls Ratatouille: A Classic French Vegetable Stew Berries and walnut cookies Kesar Rice pudding Atta Panjiri Papaya Plastic Chutney with Dry Fruits Satpadi /Verki /Layer poori Sattu healthy drink Paruppu billai ‘Ebimeshi’ Prawn Fried Rice Oven Baked Spring Rolls Ratatouille: A Classic French Vegetable Stew Berries and walnut cookies Kesar Rice pudding Atta Panjiri Papaya Plastic Chutney with Dry Fruits Satpadi /Verki /Layer poori Sattu healthy drink