Soup for the Soul: Roasted Tomato & White Bean Delight ????
Indulge in the comforting flavors of homemade Roasted Tomato and White Bean Soup! This hearty soup is not only a treat for your taste buds but also a boost for your brain health. Packed with wholesome ingredients and grounded in the latest science of brain health, this recipe is a culinary delight. Join us on a journey to savor the goodness while staying true to evidence-based nutrition. Don't forget to follow @thebraindocs for more brain-healthy recipes and visit Neuroacademy.com to explore further brain-boosting insights.
Ingredients:
1 large onion, chopped
2 medium carrots, chopped
2-3 celery stalks, chopped
4 cloves of garlic
EVOO spray
2 15-ounce cans of roasted tomatoes
6 cups low sodium vegetable broth
2 bay leaves
2-3 sprigs of thyme
1/4 cup soaked cashews
1 15-ounce can or 1 1/2 cup cooked white beans
Juice of 1 lemons
Lots and lots of freshly ground black pepper
Cashew cream and micro greens as garnish, optional
If you’d like to learn how to cook healthy meals and create meal plans based on the latest science of brain health from neurologists following evidence-based medicine (no pseudoscience, promise), join us at NEURO Academy.
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#healthyrecipes #brainhealth #healthyfood #healthymeals #healthylifestyle #tomatobisque #soup
Tomato Basil Soup
Homemade tomato basil soup is comforting, rich, and smooth. This cozy soup is packed with vibrant tomatoes and fresh basil which adds amazing flavor that rivals what you can order at a restaurant. Plus, it’s loaded with nutrients making it so much better than the canned store-bought version -- healthier, easy to make, and freezer-friendly.
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Roasted Tomato Soup - Made with Fresh Tomatoes and Pesto - Food Crazed
This delicious roasted tomato soup is made with fresh tomatoes and tastes fabulous! Use a variety of different kinds of tomatoes for a flavorful combination.
The roasted tomato soup base may be made ahead of time and refrigerated for up to 3 days or freeze in quart size freezer bags for 2-3 months. Then continue with the instructions for making the roasted tomato soup. Enjoy!
Roasted Tomato Soup (makes about 8 servings)
Ingredients Tomato Soup Base:
-10-12 cups tomatoes, halved or quartered (2000g)
-1 large onion, chopped
-6-8 cloves of garlic, peeled
-1 cup baby carrots (or 2 whole carrots, chopped)
-2 ribs of celery, large chopped
-3-4 tablespoons extra virgin olive oil (40g)
-dash of salt and pepper
-1/4 cup fresh basil (10 leaves)**
-2 tablespoons fresh oregano (30 leaves)**
**(For dried herbs in place of fresh use 1 tablespoon dried basil and 1 teaspoon dried oregano)
Additional Ingredients Tomato Soup:
-1 (32oz) box chicken broth (907g)
-1 (6oz) can tomato paste (170g)
-1/2 teaspoon onion powder (1.2g)
-1/2 teaspoon garlic powder (1.6g)
-1/2 teaspoon salt (2.8g)
-1/4 teaspoon ground pepper (0.6g)
-2 tablespoons prepared pesto (28g)
-1 cup whipping cream (8oz)(240g)
Hope you enjoy this delicious recipe!
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Spicy Tomato Soup and Garlic Bread Grilled Cheese Sandwiches
The classic tomato soup and grilled cheese combo is all grown up! With the addition of spicy red pepper flakes in the soup, and garlicky butter on the bread, this duo will be your new go-to!
For more follow the hashtag #RachaelRayShow
ROASTED TOMATO SOUP With Crostini #tomatosoup #easyrecipe #vegan
Hearty and creamy roasted tomato soup recipe is perfect for the autumn season. Learn how to make this delicious and spicy Roasted Tomato Soup with roasted tomatoes, red pepper, and home made croutons. It's perfect weeknight or weekend recipe enjoyed with grilled cheese or a autumn salad. Quick and Easy to make, letting the oven do most of the work. Try this recipe, and comment below.
Ingredients:
6-8 Tomatoes
1 Large Red Pepper
1 Medium White Onion
1 can (14 oz / 400ml) Coconut Milk, unsweetened
4 cups vegetable stock
1 bulb Garlic
1/2 cup fresh Basil
2 tablespoons Olive Oil
2 tablespoons Lemon Juice
1 teaspoon Paprika
1/2 teaspoon Red Chili Flakes
2 teaspoons Garam Masala Spice
1 teaspoon Turmeric Powder
1 teaspoon Sea Salt
1 teaspoon Black Pepper
Instructions:
1) Pre-heat oven to 400F.
2) Chop the Tomatoes, Red Pepper and Onion into quarters roughly.
3) In a large bowl, combine the Tomatoes, Onion, fresh Basil, Olive oil, Lemon juice and 1/2 tsp Salt and Black Pepper. Toss until evenly all vegetables are coated with oil mixture.
4) Slice off the top of the Garlic bulb to remove the stem and cut off the tips of the garlic cloves stems just slightly, leaving the cloves bunched together.
5) On a baking sheet lined with parchment paper, spread out the vegetable mix to one side and add your chopped Pepper and bulb of Garlic facing upwards. Drizzle the garlic with olive oil to prevent it from drying.
6) Once oven is at 400 Degrees F, roast in the oven for 1 hour. Remove the Garlic bulb after 20-25 minutes and set aside.
7) Once the vegetables are roasted, remove them from the oven and allow to cool slightly. Peel the skin off of the Peppers.
8) On medium-high heat in a large pot, add all of the vegetable stock.
9) Add in all your roasted veggies, spices, and garlic and lower to medium heat. The Garlic cloves should slide out of the buld if gently pressed from the sides.
10) Blend using an emersion blender or in the pot or transfer to a large blender and blend until smooth (and replace into pot).
11) Add in your Coconut Milk and stir.
12) Enjoy with some freshly ground Black Pepper and a sprig of fresh Basil.
If you don't have ready made Garam Masala, here is a simple recipe
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Lodge Enameled Cast Iron Dutch Oven, 6 Quart, Red:
Imarku Santoku Knife:
0:00 Introduction
0:21 8 Vine Tomatoes
0:24 Large Red Pepper
0:28 Medium Onion
0:31 Juice of half a Lemon
0:36 1 Bulb of Garlic
0:45 1 Tsp Paprika
1:03 Tbsp Olive Oil
1:10 Cups Vegetable Stock
2:51 Slice the Onion into quarters, and peel
4:27 Lay out the Red Pepper
5:13 Cut the slices into long fingers
6:08 20-25 Minute mark, remove the garlic bulb
7:07 Add the Vegetable Stock
7:15 Gently add the roasted vegetables
7:31 Add all of the Spices
7:40 Stir to combine all of the Spices
7:54 Add the roasted Garlic cloves
8:17 Boil for 20 minutes before blending
8:25 20 Minutes later, blend to a fine consistency
8:46 Add the Coconut milk, leave a little to garnish
#tomato #roastedvegetables #grilledcheese #souprecipe
No Cream Healthy Tomato Soup For Weight Loss | Quick & Healthy Tomato Soup | How To Make Tomato Soup
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Ingredients -
Olive Oil - 1 tsp
Bay Leaf - 1
Garlic Pods - 3 (Roughly Chopped)
Onion - 1/2 (Small)
Tomato - 500 Gms
Salt - 1/2 tsp (or to taste)
Black Pepper - 1/4 tsp
Water - 1 Cup
Arrowroot + Water - 1 tsp + 3 tsp