Hey friends, Mel here! I wanted to share with you one of my most favorite things to make. It’s super easy and TASTES SO GOOD!! It’s the perfect blend of a comfort food from my childhood but that’s made fresh.
2 1/2 lbs of tomatoes
1 large Onion
4-6 cloves of garlic (depending on how much you like it you can add more or less. I put in 8 LOL)
about a 1/4-1/2 of olive oil. (however much is needed to coat the veggies)
4 cups of chicken stock
about 4 leaves of fresh basil
Pre heat oven to 450
Cut tomatoes in half, removing all the seeds, slice onion into disks (or rings) and peel garlic cloves. Place all three on a cookie sheet, drizzle with olive oil until coated and roast for 20-3o min.
While that’s cooking heat up stock and reduce by half. Once the veggies are done you can add them, and the fresh basil straight to reduced stock and blend with an immersion blender or put them in a stand blender and add about half the stock (to help blend easier) and blend. Then you’ll need to combined it with the remaining stock. After blending let mixture simmer for 10 min to combine flavors. If soup is too acidic for your liking just add a dollop of plain Greek yogurt to help.
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