Cozy fall vlog| Thrifting winter coats, fall cooking at home, Guest room makeover plan #autumnvlog
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Tomato soup
3 Tbsp of Extra Virgin Olive Oil
1 Small Onion, chopped
2 Cloves of Garlic, minced
2 lbs of Ripe Tomatoes
1 32 oz Can of Canned Whole Tomatoes
1 1/4 cups of vegetable Stock (or more depending on how think or runny you like it)
½ cup of Heavy Cream
1 Tbsp of Balsamic Vinegar
1/2 cup of Fresh Basil Leaves
Salt and Pepper, to taste
1) Preheat the oven to 425 degrees.
2) Toss the tomatoes, balsamic vinegar, 2 Tbsp of oil and salt and pepper on a baking sheet. Make sure the mixture is in one even layer and roast for about 25 minutes or until they develop a gorgeous roasted color.
3) Meanwhile, in a large pot, add the remaining oil with the chopped onion and cook over medium-high heat for about 5 to 8 minutes or until the onion really develops a golden brown color, add the garlic and cook for 1 more minute.
4) Add the canned tomatoes, vegetable stock and turn the heat up to medium-high. Allow the mixture to come to a boil, reduce the heat back to medium and allow it to simmer for about 20 minutes (the roasted tomatoes should be done at this point).
5) Add the basil (not chopped) and roasted tomatoes to the simmering soup and let it cook for about 5 minutes.
6) Remove the basil and discard. Season the whole thing with salt and pepper to taste and turn the heat off.
7) Using either an emersion blender or a regular blender, puree the soup until smooth, then pass it through a sieve into another pot.
8) Turn the heat onto medium and let the soup simmer for about 2 minutes, add the cream and give it one last stir. Remove from the heat.
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Thank you for all love and support.
xoxo
Shikha
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