Roasted Tomato Basil Soup
Let Others Know What You Think!
Ready to Enjoy!on a Cool Fall Day!
Pursuing Healthier Avenue
I have always tried to remain on a fairly healthy "diet" with occasional "treats" to reward myself. Unfortunately, sometimes what we believe to be healthy, may not really be healthy for us. I personally suffer from insulin-resistance and also gluten allergies, just to name two of the numerous things I have to consider when working on a meal. Sadly, with the number of allergies I have to foods, sometimes it boils down to which will make me feel worse, and in truth, my gluten, yeast, and wheat allergies are the ones I am more concerned with. A lot of people point out the dangers of being insulin-resistant; however, I remind them with the gluten focus, many times I do not have issues with the insulin problems.
This being said, I elected, after a few months dealing with surgeries and sickness to begin delving back into my recipe archives and bringing forward a new focus on my gluten free recipes for those who struggle with the same issue. I know I mentioned toasted cheese accompanying this recipe, and for me it does, it just happens to be bread my husband and I make from scratch that doesn't absolutely shut us down because of food allergies.
Having said this, I will further point out this recipe is going to be written for those who are gluten free, but you are more than welcome to alter it to suit your own needs. I also want to remind, as always, that changes can be made to create a flavor that works for you. I also have discovered, despite what many believe that the "gluten free" does not mean tasteless. This recipe is an amazing example of how a healthy lifestyle can still have amazing and wonderful flavor!
I also use fresh ingredients from the garden, but since I recognize there are many who do not grow gardens, I am altering the recipe to list ingredients from most grocery stores, so no worries. I encourage anyone who tries this recipe and finds some way to improve it to share their ideas with others! Who knows, you may come up with something to make it even better!
Cooking is meant to be fun and full of flavor, so don't allow yourself to be hindered by the recipe. This is just the one I have found works best for me and that I enjoy the most. Another key point is the brown sugar, I use organic, unprocessed sugar and one that does not impact my concerns of the insulin resistance, but I have also altered this recipe to present itself in a manner to use what you can use. Some of my changes are not being reflected since I realize many people do not have to be as cautious as I am, but still allows you to make a soup similar to what we serve in our home. I have also had others test the recipe with the changes, and they all agree it is still an amazing tomato soup!
Just What You Need After A Long Day
- 56 oz whole tomatoes, drained, 3 c. liquid reserved
- 2 1/2 tbsp. packed dark brown sugar
- 1 med. yellow onion, finely chopped
- 3 c.s vegetable broth, gluten free
- 3 tbsp. tomato paste
- 1/4 tsp. ground allspice
- 5 oz. evaporated milk
- 1/4 c. shredded fresh basil, approximately 10 large leaves
- Salt & black to taste
How do I make this?
- Preheat the oven to 450 degrees. Line baking sheet with foil; spray with nonstick cooking spray. Arrange tomatoes on foil in a single layer. Spring with brown sugar; top with onion. Bake 25 minutes or until tomatoes look dry and light brown. Let tomatoes cool slightly; finely chop.
- Place tomato mixture, reserved liquid from tomatoes, broth, tomato paste and allspice in slow cooker; mix well. Cover; cook on low 8 hours.
- Add evaporated milk and basil, then season with salt and pepper to taste. Cover; cook on high 30 additional minutes.
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