This tomato soup is full of flavor and pairs beautifully with a Grilled Cheese Croissant. Recipe will be below the soup.
2 pounds Roma (plum) tomatoes, about 16 tomatoes
2 small onions, peeled and quartered
5-6 garlic cloves
1/3 cup olive oil
salt and freshly ground black pepper, to taste
2 tablespoons dried basil
pinch of crushed red pepper flakes
1/4 cup tomato paste
3/4 cup heavy whipping cream
1 quart water or vegetable broth
fresh basil for garnish
Preheat the oven to 450 degrees Fahrenheit, 230 degrees Celsius.
Wash and dry the tomatoes. Cut them into 4 pieces each and place in a tray.
Add the quartered onions to the pan.
Drizzle olive oil over the vegetables.
Season with salt, pepper, and dried basil. Toss to coat.
Roast for 45 minutes to an hour or until the vegetables at the edges of the pan are caramelized.
Puree the roasted vegetables with the water and tomato paste in 2-3 batches until smooth.
Place the puree in a pot and bring to a boil.
Add some more liquid to thin to your desired consistency.
Season with more salt and pepper if needed.
Pour the heave whipping cream in and stir.
Garnish with fresh basil or with more dried basil.
For the Grilled Cheese Croissant:
1/2 cup shredded mozzarella cheese or gouda
2 tablespoons crumbled feta cheese
1 teaspoon dried basil or oregano
Preheat the oven to 350 degrees Fahrenheit, 175 degrees Celsius.
Slice the croissant in half to separate the top and bottom.
Place the cheeses and dried basil on the bottom part of croissant slice. Place the croissant top over the cheese.
Bake the croissant on a tray lined with parchment paper for 5-6 minutes or until the croissant is toasted and cheese is melted.
Makes about 16 cups:
3 potatoes, washed and scrubbed well
3 carrots, washed and scrubbed well
4 celery stalks
1 bunch parsley
1 onion, peeled
4 garlic cloves, peeled
4 quarts of water
¼ teaspoon turmeric powder
Salt and freshly ground pepper, to taste
Place all of the veggies, salt, pepper, and turmeric in a stock pot. Bring to a boil.
Simmer with the lid on the pot for 30-40 minutes, until the vegetables are tender.
Strain the vegetables and adjust seasoning if needed.
14 cups homemade chicken stock
About 4 cups (or less) shredded cooked chicken
8 egg yolks
½ - ¾ cup fresh lemon juice
3 tablespoons corn starch
3 tablespoons olive oil
¾ cup uncooked orzo pasta
1 teaspoon salt, or to taste
½ teaspoon dried dill
Bring chicken stock and shredded chicken to a boil.
Add the orzo and 1 teaspoon of salt and boil for about 6 minutes. The orzo will be par cooked.
Prepare the egg lemon mixture by combining the egg yolks, corn starch, lemon juice, and olive oil in a boil. Whisk them together until smooth and the cornstarch dissolves.
Once the stock boils, add one cup of the hot liquid into the egg-lemon mixture to temper it. This will prevent the eggs from scrambling. Add 1-2 more cups of hot stock while whisking to incorporate.
Add the tempered egg lemon mixture back into the pot and cook over medium heat about 4 minutes until the soup thickens. Continue to mix it.
Add the dried dill and stir.
Nothing comes close to the comforting flavor of homemade chicken stock. Yes, the boxed variety is readily available and is great to keep in your pantry, but homemade is definitely the best!
It is a labor of love so, take out the biggest stock pot you have, or 2 and make enough for the freezer.
Here's what you will need:
1 whole chicken (about 3 pounds), washed
about 16 cups cold water
1 onion, halved
2 celery ribs
6 cloves garlic
2 or more teaspoons salt
1 teaspoon dry oregano
1/4 teaspoon turmeric powder
Place everything in the stock pot and bring to a boil.
Reduce to a low simmer and cover. Simmer for 2 hours.
Remove chicken from pot and. Take all of the meat off of the bones and set aside.
Place the bones back in the pot. Remove the veggies from pot add 3-4 cups more water. Simmer the bones between 3-6 hours. The longer the better. This will release the marrow and make it more flavorful.
Remove from heat and pass through strainer.
Once cooled, skim fat from top and package in freezer safe containers or make your favorite chicken soup.
1 pound dry lentils
2 carrots, peeled and diced
1 onion, diced
6 garlic cloves, chopped
¼ cup olive oil
15 ounces canned, pureed tomatoes
Salt and freshly ground pepper to taste
¼ teaspoon crushed red pepper flakes
1 teaspoon dried oregano
Fresh chopped parsley for garnish
Optional: feta cheese and toasted bread
Place the onions, garlic, carrots, and olive oil in a large pot. Cook for 15 minutes over medium heat until vegetables are tender.
Rinse the lentils with cool water until the water runs clear.
Add the rinsed lentils to the pot along with the salt, pepper, tomato puree, oregano, and 12 cups water.
Bring to a boil then reduce the heat to medium and cook for 35 minutes or until the lentils are tender.
Adjust seasoning to your preferred taste.
Add more water if needed.
Garnish with chopped parsley and serve with some feta cheese and warm hearty bread slices.
Once completely cool, this soup can be stored in the freezer for a month.
1 butternut squash, peeled and cubed (about 2 pounds)
1 large onion, roughly chopped
2 carrots, roughly chopped
3 celery stalks, roughly chopped
6 garlic cloves, peeled
¼ cup olive oil
Salt and freshly ground pepper
Pinch of crushed red pepper flakes
8 cups (or more) water
1-2 roasted red peppers
Optional: crumbled feta cheese and toasted bread
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius)
Place all of the vegetables except the roasted red peppers in a baking pan.
Drizzle with olive oil and season with salt, pepper, and crushed red pepper flakes. Toss to combine.
Roast for about 50 minutes or until the vegetables are cooked and slightly caramelized.
Place all the roasted vegetables in a pot along with the roasted red peppers and 8 cups of water.
Bring to a boil, then reduce to a simmer.
Simmer for 30 minutes.
Puree until smooth in a blender. Do this in 3-4 batches.
Place back into the pot and add more water to make it the consistency that you like.
Taste for seasoning and add more salt and pepper if needed.
Serve with some toasted bread and crumbled feta cheese on top.
2 pounds frozen broccoli florets
2 potatoes, cut into medium sized pieces
1 medium onion, quartered
3 celery sticks, chopped
5-6 garlic cloves, peeled
2 carrots, peeled
3/4 - 1 pound boneless chicken thighs
4 cups water
salt and freshly ground pepper
2 cups whole milk
4 tablespoons olive oil
4 tablespoons all purpose flour
pinch of crushed red pepper flakes
splash of heavy whipping cream (optional)
Grilled cheese croutons
Place the broccoli, onion, potatoes, chicken, carrot, celery, garlic and water in a pot and bring to a boil.
Simmer, covered for about 30 minutes or until the chicken is cooked and the vegetables are tender.
Remove the chicken, about a cup of broccoli and carrots from the pot and set aside.
Puree the soup in a few batches in a blender until completely smooth.
Heat the flour and olive oil over medium heat and cook until the flour gets a toasted aroma. Add milk and the soup.
Shred the chicken and add back to the pot with the reserved broccoli.
Chop the carrots and add to the pot.
Season with salt and pepper.
Bring to a boil. It will thicken beautifully.
Sprinkle some crushed red pepper flakes and add a dash of heavy cream.
Serve with my delicious grilled cheese croutons.
For the meatballs:
1 pound ground beef
1/3 cup basmati rice, uncooked
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
freshly ground pepper
1 large egg
2 tablespoons olive oil
For the soup:
6 cups water or chicken stock plus 1 teaspoon salt
4 egg yolks
1/2 cup lemon juice, juice of 2 lemons (approx.)
1 tablespoon cornstarch
1/4 teaspoon dried dill
3 tablespoons olive oil
Combine all of the meatball ingredients in a large bowl and mix well. Cover with plastic wrap and refrigerate for about 15 minutes.
Roll the meatballs out into golf ball sized balls and place in a large dish.
Bring the water with 1 teaspoon of salt to a boil and then carefully drop the meatballs into the pot one by one.
Cover the pot and let them simmer for 30 minutes.
Remove the meatballs from the pot and place in a clean dish.
Add one more cup of water to the stock in the pot.
Whisk the egg yolks, lemon juice, cornstarch, dill and olive oil until combined and frothy.
Ladle one cup of the hot stock into the egg-lemon mixture and whisk. Add another ladle of hot liquid and whisk well. This will prevent the egg from scrambling and will create a creamy sauce for the soup.
Add egg-lemon mixture back to the soup and allow to simmer a few minutes. The soup will thicken.
Taste it for seasoning and add more salt if needed.
Place the meatballs back in the soup and simmer a few minutes.
Serve with some crusty bread.
2 pounds Russet or Yukon Gold potatoes, peeled and cut into chunks
1 medium onion, chopped the same size as potatoes
6-8 garlic cloves, peeled
1/4 cup olive oil
sea salt and black pepper
1 cup heavy cream
6-7 cups water or chicken stock
1/4 teaspoon cumin powder
1/2 teaspoon dried oregano
crushed red pepper flakes, to taste
freshly grated parmesan or kefalotiri cheese for garnish
Preheat oven to 425 degrees.
Combine the potatoes, onion and garlic on a sheet pan.
Add olive oil and season lightly with salt and black pepper.
Toss the vegetables to distribute the seasoning evenly.
Roast 30-40 minutes. Halfway through roasting, flip the vegetables over to allow for even cooking. They will be ready once they are very tender and golden.
Add the roasted vegetables to a blender in a few batches and puree with water or chicken stock until smooth. I like to keep half of the mixture smooth and the other half chunky for some texture.
Add the puree to a heavy bottomed pot and season with more salt, pepper, crushed red pepper flakes, cumin powder and oregano.
Bring to a boil while stirring so that it does not burn and add the cream.
If the soup is too thick add some more water or stock.
Serve with some parmesan cheese as garnish and some crusty bread.
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!