The Best Tomato Soup Ever 2

This is my version of Ree Drummond's recipe...written out for you, so it isn't so confusing.

The Best Tomato Soup Ever

1 medium onion, sliced.

 2 stalks of celery, sliced

1/2 green pepper, sliced  

2 lbs. fresh roma tomatoes, cut in half.

6 Tbsp. olive oil

1 Tbsp. sea salt

1- 46 oz. can/bottle of V-8 juice.

3 to 6 Tbsp. sugar

1 or 2 Tbsp. vegetable base or 3 Tbsp. vegetable bouillon cubes 

Fresh ground black pepper to taste

1 1/2 c. Half & Half

1/4 c. chopped fresh basil, optional

1/4 c. chopped fresh parsley, optional

Roast the onion, celery, green pepper and tomatoes in olive oil and sea salt on a jelly roll pan at 425 degrees for 40 minutes until just beginning to caramelize.  Blend the roasted vegetables and V-8 juice until smooth. (Put it in a blender or use a hand blender to smooth.)  Pour the tomato mixture into a large sauce pan, soup pot or dutch oven. Add the sugar (this combats the acidity in the tomatoes. Use more sugar when the tomatoes have a more acidic bite to them). Add bouillon and black pepper. Heat to almost a boil. Turn off heat. Stir in cream. Add the basil and parsley. Serve warm.

(I serve the soup warm with melted cheese toast (a slice of your favorite cheese on a piece of toast and melted under the broiler), cut into small squares, to use as croutons. It is excellent!

Fresh Tomato-Basil Relish

Serve this with the Garlic Crusted Salmon. Or, be creative! This recipe is from The Cozy Apron.

Fresh Tomato-Basil Relish

1/2 cup cherry tomatoes, quartered

2 garlic cloves, pressed

1 tsp. lemon zest

1 tsp. lemon juice

1/4 tsp. sea salt

Pinch of fresh pepper

1/4 cup fresh basil, chopped

2 Tbsp. olive oil

In a small bowl, mix together all ingredients, cover and refrigerate until ready to serve.

Recipe shared by Robin.

Savory Tomato Pie

Recipe by Paula Deen

Ingredients

• 1 cup grated mozzarella
• 1 9-inch deep dish pie shell
• 1/2 cup chopped green onion
• 10 fresh basil leaves, chopped
• 4 tomatoes, peeled and sliced
• 1 cup grated Cheddar
• 1 cup mayonnaise

Preparation

Preheat oven to 350 degrees.

First, blanch the tomatoes and slice. Place the tomatoes in the collinder to drain.

Using a medium sized bowl, mix mayonnaise, cheddar cheese, mozzarella cheese, salt and pepper.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Spread the mayonnaise and cheese mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.