Roasted tomato soup is the perfect comfort for for fall and winter season. This simple soup gives me just enough cozy vibes. love this Roasted Tomato Soup because it’s incredibly simple, such robust flavor but yet totally elegant. You’ll need few ingredients to make this roasted tomato soup: fresh tomatoes, roast garlic garlic, onions and optional add-ins for extra creaminess. This tomato basil soup recipe is full of flavor .You’ll never want to go back to the canned stuff after you try this. Garlic bread grilled cheese! Fresh herb garlic butter, sourdough bread and melty cheese , drizzled with DivineKuizine remoulade sauce comes together to make the ultimate crunchy, crispy grilled cheese sandwich. Tomato soup and grilled the best classic ever.
PREP TIME15minutes MINUTES
COOK TIME1hour HOUR 10minutes MINUTES
TOTAL TIME1hour HOUR 25minutes MINUTES
SERVES 4
Roasted Tomato Soup
INGREDIENTS
4 Roma tomatoes sliced lengthwise
4 Campari tomatoes
3-4 mini red peppers
3 tbsp extra virgin olive oil
2 tbsp butter
1-2 tablespoon fig baslmic dressing
1 tsp salt
1 tsp seasoned pepper
1/2 cup basil fresh
1/2 cup fresh oregano
2 cups vegetable stock
2/3 cup heavy cream
salt and pepper to taste
1 whole garlic bulb
olive oil, for drizzling
Instructions
Trim the top ¼ inch off the top of the garlic bulb.
Place the garlic cut-side up on a piece of foil, drizzle with olive oil.
Wrap the garlic in the foil and roast until the cloves are deeply golden brown and tender.
Roasted Tomato Soup
Instructions
Preheat oven to 425°F.
Spread tomato halves, onions, red peppers on a baking sheet. Drizzle with olive oil, fig, balsamic dressing then sprinkle with salt and pepper.
Roast tomatoes for 30-40 minutes. Remove from oven and set aside.
Add the stock, roasted tomatoes, peppers and onions, roasted garlic, basil, organon into the blender . Blend the soup
Return the soup to the pot. Let soup simmer for 20 minutes on medium low heat.
Stir in the heavy cream and butter. salt and pepper. Serve at once.
Garlic Bread Grilled Cheese
INGREDIENTS
3 fresh garlic cloves , minced
olive oil for drizzling
stick butter, softened
1/3 cup chopped fresh parsley
pinch salt and pepper
pinch red pepper flakes
4 tablespoon DivineKuizine remoulade sauce
4 slices sourdough bread
Mixture cheddar and mozzarella cheese, slices
INSTRUCTIONS
Make Garlic butter- In a small glass bowl add butter, garlic , olive oil, parsley, salt , pepper and red pepper flakes . Combine well .
Spread the outsides of the bread with the garlic butter. In the inside of the bread spread DivineKuizine remoulade. Heat a large skillet or griddle over medium-low heat. Add a drizzle off olive and 1 teaspoon of butter optional. Place 2 slices of the bread butter-side down in the skillet, then top with the cheese. Top with the remaining slices of bread, butter-side up.
Cook over low to medium-low heat, doing so slowly until the cheese melts. Once the bottom is golden and toasty, flip and cook until the other side is golden too.
Remove Slice and serve! Dip in the Roasted velvety tomato soup.
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