Roasted Tomato & Basil Soup

Hello beautiful friends!! I am sharing with you today an amazing soup recipe that includes many of my garden vegetables. Our tomatoes are growing like crazy and I wanted to make a Fall-like soup.

Roasted Tomato & Basil Soup Recipe

This soup is vegetarian & gluten free friendly. 

Ingredients:

  • 2 pounds of tomatoes
  • 3 garlic cloves
  • 2 leeks diced
  • 1/2 red bell pepper
  • 4 tablespoons of Extra virgin olive oil
  • 1/2 teaspoon of red pepper flakes
  • 1 cup of fresh basil
  • 1/2 cup of coconut milk in cream
  • 2 cups of vegetable broth
  • Cracked pepper and salt
  • Add a pinch of Kouzounas Kitchen Herbs De Provence for extra flavor

Method:

  1. Prepare the tomatoes, basil, and garlic. Cut the tomatoes in half and place onto a baking sheet. Place the basil and garlic over the tomatoes and drizzle olive oil over the top.
  2. Bake in the oven at 375 degrees and cook for about 35 minutes or until roasted.
  3. In a pot over medium heat saute the leeks, bell pepper, and red pepper flakes. Cook until the leeks are translucent.
  4. Add the tomatoes, garlic, and basil to the pot. Slowly add the coconut milk and whisk together over medium heat. Simmer for 15 minutes.
  5. Slowly add this mixture to a blender and blend in batches. Pulse until ingredients are blended.
  6. Serve with basil leaves and seasoning.

Kali Orexi!

Advertisements

Share Your Kouzounas Kitchen Comments & Feedback

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.