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Before you jump to Roasted Tomato Basil Soup recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Beneficial For Your Health.
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You have always been told to be sure that you are eating your fruits and vegetables so you get your vitamins, but apples have always been at the top of the list. You will find that the vitamins and minerals that you will get in apples can be quite beneficial for your health.. A number of the major minerals that you’ll come across in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, along with other trace minerals. Needless to say vitamins are also extremely important for your health and you will find vitamin B1, niacin, vitamin B6 and many more that promote health.
In conclusion, I guess an apple a day actually can keep the doctor away and now you understand why. In this post we just discussed some of the benefits of eating an apple a day. You will be able to find many more benefits regarding your health when it comes to apples. So do yourself a favor and grab some apples the very next time you go to supermarkets. You will find that your overall health could significantly be benefited by consuming apples.
We hope you got benefit from reading it, now let’s go back to roasted tomato basil soup recipe. You can have roasted tomato basil soup using 14 ingredients and 8 steps. Here is how you do it.
The ingredients needed to make Roasted Tomato Basil Soup:
- You need 6 large hothouse tomatoes, seeded and sliced into 4
- Get 1 large onion, chopped
- Use 1 can sliced tomatoes (28oz.), with their juices
- Use 1 tbsp kosher salt
- Prepare 1 1/2 tsp black pepper
- Take 6 clove garlic, minced
- Provide 2 tbsp unsalted butter
- Get 1/4 tsp red pepper flakes
- Prepare 1 bunch basil leaves
- Prepare 1 tsp fresh thyme leaves
- You need 8 cup chicken stock
- Use 1/4 cup olive oil
- Take 2 tbsp olive oil, to sauté
- Take 3/4 cup heavy whipping cream
Steps to make Roasted Tomato Basil Soup:
- Preheat oven to 400°F. In a bowl, toss the seeded sliced tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes,in one layer on a baking sheet and roast for 45 minutes.
- Meanwhile, in a large pot over medium heat, using the 2 tablespoon olive oil and 2 tablespoon butter, saute the onions, garlic, and red pepper flakes for 10 minutes until the onions start to brown.
- Add the canned tomatoes, basil, thyme, and chicken stock. Turn down the heat to low.
- Remove the roasted tomatoes out of the oven when done. Carefully peel off the skin on all of the tomatoes. Add the tomatoes, including the liquid from the baking sheet to the pot mixture.
- Turn the heat back up to medium and bring the pot to a boil.
- Add the heavy cream into the pot and simmer uncovered for 40 minutes.
- Use a blender to chop the tomatoes into smaller pieces and pulse it for 1 second on and 1 second off. Do this three times.
- Season with more salt and pepper if needed. Add chopped fresh basil to garnish. Serve hot.
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