Creamy Roasted Tomato Soup
3 lbs of fresh tomatoes, halved (I used Romas, but use whatever looks the best)
6 cloves of garlic (or more), peeled (6 tsps. of crushed garlic in the jar will work too)
2 shallots, peeled and halved
2 yellow onions, sliced
1/3 cup olive oil (or any neutral oil of your choice)
1 box of chicken stock (or veggie)
1 tbsp. fresh thyme leaves (or 1 tsp. dried thyme)
1tsp. pepper red pepper flakes
Salt and freshly ground pepper
1/2 cup heavy cream (optional)
1/2 cup chopped fresh basil
grated parmesan for garnish
Preheat your oven to 400 degrees. Toss the tomatoes with the olive oil, garlic, red pepper flakes, onion, shallots, salt, and pepper. Pour out onto two cookie sheets (cover them with parchment or foil, trust me). Roast in the oven for 30 minutes. Once you remove them from the oven, sprinkle the fresh thyme over the tomatoes. Let the tomatoes sit until they are cool enough to handle. Blend in batches with the chicken stock. Pour into a large stock pot and heat through. Add the cream and fresh basil, turn off the heat. Serve with grated parmesan and fresh basil.
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| Yes, I used more than 6 cloves, but I am a garlic junkie! |
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| Add the thyme onto the hot tomatoes to bloom the herb flavor, but not over cook the thyme. |
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| Carmelized goodness |
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| Hello gorgeous, despite bad lighting :) |
Italian Paninis with Parmesan Crust
These sammies will make you happy! Switch up what you put in them, the options are endless.
8 large pieces of sourdough bread
3oz pepperoni
3 oz hard salami
8 pieces pepperjack cheese
sliced pepperoncinis
12 fresh basil leaves
1/2 cup mayo or butter
1 cup finely grated parmesan cheese (for this volume, go with the green can, it's okay... I promise)
Preheat your panini grill. Lay out your 4 slices of bread. Layer with cheese (break each slice in half to cover the piece), layer the pepperoni and salami on top, then the basil, followed by the second piece of cheese and the top piece of bread. Spread the mayo (or butter) on top, pat on the parmesan, and place on the press the cheese side down. Spread the other side with mayo (or butter) and cheese and close the press. Grill for 5 minutes, until melty, browned goodness.
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| Tops |
