Don’t you just love all of the fresh veggies summer has to offer! The recipe possibilities are endless! One of our favorite go-to summer suppers is roasted tomato basil soup, always paired with one of life’s simplest pleasures, a buttery grilled cheese sandwich! mmmm-MMMMM!

This light supper is packed with fresh summer flavors, takes just a few quick minutes, and is sure to please all ages around the table!

I like to make a large batch of soup as it freezes beautifully and is always a crowd pleaser when served as the perfect prelude to any dinner party!

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Let me know of some of your favorite fresh summer suppers! EnJOY!


*Savvy Hint: Roasting tomatoes enhances the flavor and is super simple to do! Just arrange whole tomatoes on baking sheet lined with parchment paper, and roast in oven under the broiler for 20 minutes, turning tomatoes as skin begins to blacken. Peel off the blackened skin, and voilà, you have roasted tomatoes! Great in tomato basil soup, on bruschetta, roasted tomato pasta sauce and more!_JTR8227_JTR8240


you will need…

one dozen ripe tomatoes, *roasted(see above)

2 small yellow onions, roughly chopped

¾ cup fresh basil, +a few leaves for garnish

2 chicken bouillon cubes

½ cup heavy cream (I like to substitute almond milk!)

3 tablespoons salted butter

Mascarpone Cheese

 

Sauté onions in butter in large saucepan over medium-low heat until onions become translucent—about 15 minutes. Add roasted tomatoes, bouillon cubes, and fresh basil. Cover saucepan, and simmer over low heat for another 15 minutes. Puree tomatoes using a Vitamix or Immersion Blender._JTR8263

Strain out seeds only as much as possible(keep the solids or you will end up with tomato juice). Return to saucepan, and add heavy cream or almond milk. To serve, top with a dollop of mascarpone cheese and freshly julienned basil. Accompany with a buttery grilled cheese sandwich!_JTR8352

 

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