Jennifer Henry
Ingredients
18
Count
Ready In
150
Mins
Difficulty
Easy
Tomato Basil Soup
Step 1
Preheat oven to 400 degree. In a large bowl, toss the tomatoes, 1/4 cup of olive oil, salt and pepper. Spread the tomatoes in a single layer on the baking sheet; roast for 45 minutes.
Step 2
While the tomatoes are roasting, in a large stockpot, heat the olive oil on medium heat. Add onion and garlic and cook until the onion starts to brown; add the remainder of the soup base ingredients. Simmer uncovered.
Step 3
Add the roasted tomatoes from the oven, including the juices from the pan; simmer (uncovered) on low for 40 minutes.
Step 4
Once the soup has finished, use a small hand blender to puree the soup. Be careful! It is possible for the hot soup to splatter. Add the pureed soup back to the pot and add the remaining ingredients, adjusting the sea salt if necessary to your taste.
Chef Women of Grace
Ingredients
- › ROAST YOUR TOMATOES
- › 3 Lb Roma Tomatoes, halved
- › 1/4 Cup Olive Oil
- › Sea Salt & Cracked Black Pepper
- › SOUP BASE:
- › 2 Tablespoon Olive Oil
- › 2 Cup Onion, chopped
- › 6 Cloves of Garlic, Chopped
- › 1/4 Teaspoon Red Pepper Flakes
- › 1 Can Diced Tomatoes, Large
- › 2 Cup Fresh Basil, chopped
- › 1 Teaspoon Dried Thyme
- › 4 Cup Low Sodium Chicken Stock
- › 2 Teaspoon Sea Salt
- › 1/4 Teaspoon Cracked Black Pepper
- › AT THE END:
- › 1 Tablespoon Hot Sauce
- › 1/2 Cup 0% Plain Greek Yoghurt
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Jennifer Henry IMPORTANT TIPS FOR THE PERFECT SHELL: The right pie plate: Glass is the best pie plate since it heats slowly and more evenly. Ceramic is also a good option. And while all crusts will shrink a little when you bake them, metal pans shrink the crust unevenly, and you lose the nice fluted edging. Avoid a shrinking shell: don't overwork the dough. This will activate the gluten and make the pie shell shrink. It's best to chill the dough in the fridge BEFORE rolling it into the pie shape, and BEFORE putting it into the oven for about 10 minutes each time. Add a little weight: if you are using a cooked pie, you can add your filling and bake the pie as per normal - the filling will act as its own weight. If you are making a chilled pie, poke fork marks in the bottom and sides of your pie shell, place a piece of parchment paper on top of the crust and fill with beans. This weight will help the shell to maintain its shape. After baking, cool with the beans and remove only after the shell has cooled (about an hour or so). Don't rush the cook: bake @ 350°F until browned nicely (each oven will be different) - this can be 20-40 minutes for an unfilled shell, or twice as long for a filled one. Every pie will be different so allow yourself lots of time. Allow it to cool: Allow pies to completely chill on the counter, nice and slow, before putting it into the fridge. Fruit pies will have lots of juices that will soak up and slightly solidify over a couple of hours. Custard pies should be left to sit on the counter about 4 hours before putting into the fridge.
15 min
Easy
