Wednesday, November 16, 2016

Oven Roasted Tomato Soup + Thanksgiving Side Dish Ideas


I have had several requests to share this Tomato Soup recipe I made over the weekend so here you go!  Truth be told I ate a lot of canned tomato soup growing up but making your own is so easy and it tastes so much better.  Typically I use canned tomatoes when I make tomato soup but I came across this recipe for oven roasted tomato soup and knew I needed to try it.  Roasting the tomatoes, onion and garlic really intensifies the flavor.  It was delicious and pretty easy to whip together.  Added bonus both kids ate it and liked it.    The cheesy herb croutons are so good dipped in the soup.  
Enjoy!  

|| O V E N  R O A S T E D  T O M A T O  S O U P ||
adapted via The Happy Cook

- 5 large tomatoes cored and cut into quarters
- 1 medium yellow onion, peeled, halved, and quartered
- 3 garlic cloves unpeeled
- 1 tablespoon finely chopped thyme leaves
- 2 teaspoons kosher salt
- freshly cracked pepper
- 3 tablespoons olive oil
- 3 cups vegetable stock
- 1/4 cup chopped fresh basil
- 1/2 cup heavy cream

|| C H E E S Y  H E R B  C R O U T O N S ||

- 1/2 cup grated Gruyere (or cheddar)
- leaves from a few sprigs of thyme
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- freshly cracked pepper
- 8 thin slices of fresh bread (I used a wheat baguette)
- 2 tablespoons olive oil

Preheat oven to 400 degrees.  

To make croutons, line a baking sheet with parchment paper.  In a small bowl combine cheese, oregano, red pepper flakes, salt and pepper to taste.  Mix well.  Arrange bread slices on baking sheet and sprinkle with herbed cheese.  Drizzle with olive oil.  Toast until cheese is melted and golden brown about 10 minutes.

Place the tomatoes, onion, garlic and thyme on a large baking sheet.  Drizzle with oil and use your hands to toss together to combine.  Roast until the tomatoes are soft and juicy about 30 minutes.  

Let the tomatoes and onion cool slightly.  Peel the garlic cloves.  Transfer to a blender and puree until smooth.  Pour into a medium sauce pan with the broth.  

Taste and adjust seasoning.  Add more broth if needed.  Add in heavy cream.  Serve with croutons a drizzle of olive oil and fresh basil.  



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I will be honest I don't love many typical Thanksgiving foods.    The turkey doesn't get me excited and I don't love traditional sides like green bean casserole and sweet potato casserole.  I could happily do without never eating them.  I do like to try and find new side dishes so there is some sort of food I get excited about! 
These are a few of my favorite side items that would be perfect for any Thanksgiving meal. 




 























Would love to hear if you have any go to favorite sides for Thanksgiving!



5 comments:

Marychris said...

Love the Williams Sonoma bacon and biscuit stuffing. I hate traditional stuffing with the gizzards!!

Virginia said...

Love your recipe posts. That soup looks amazing! I made your no mayo broccoli salad for a shower at work today as a trial run for Thanksgiving (basically to ensure that I have something that I like on the table!) It was delicious! Thank you for sharing!

Lauren Brooks said...

I'm with you on not needing to ever eat green bean casserole, etc. We do the traditional turkey with dressing, mashed potatoes, gravy, rolls, but add in goodies like roasted brussel sprouts with shallots, pancetta, and a balsamic maple glaze, so good!

Traci Hutton said...

While we do tend to lean toward the traditional, we have always included scalloped oysters and creamed onions on our menu. I love it all...leftovers for days!

Just Jess said...

That soup and smashed potato recipe look amazing! Jess at Just Jess