- This is what I make when I need like
a warm your belly kind of soup and it's amazing.
(host laughing)
What's up guys?
I'm Suzy with TheMediterraneanDish.com.
I'm all about easy, wholesome recipes
with big Mediterranean flavors.
Today, I'm sharing one of my absolute favorite,
warm your belly soups.
It is a roasted tomato basil soup.
Now this is a vegan, gluten-free soup
and you won't miss the heavy cream.
It is so tasty, let's just get to it
and you'll see why I love it so much.
By the way, if you're new to this channel,
please make sure you hit the red subscribe button
so that you can follow along.
I have new videos coming out every week
and I don't want you to miss out.
We are gonna start with the star of the show, Roma tomatoes.
That's right.
You can use any tomato that you want in this soup,
I just happen to have Roma tomatoes and I like them.
So let's go for it.
We are going to cut them up.
Since they are the perfect size,
I don't need to do anything more.
Just half them.
The thing about roasting tomatoes, you guys,
that I absolutely love, sometimes when it's winter
and your tomatoes are not tasting so great,
the way around that is to roast them.
If you have one that's a little bit beat up, no big deal.
It's gonna be roasted until it's so sweet,
like this one here.
I'm gonna use it.
I am not going to waste any tomatoes.
I'm gonna grab this and put it here so you guys can see.
I have carrots, which is my secret ingredient
in this vegan, roasted tomato soup.
When you roast the carrots and tomatoes together,
you get this concentrated,
super sweet, super amazing flavor.
And all you've done is just roast your veggies.
Evo, extra virgin olive.
Private Reserve Greek Extra Virgin Olive Oil.
You can find it in my website, TheMediterraneanDish.com
just hit the shop button when you get there.
Kosher salt,
a nice pinch.
Oh yeah!
Pepper.
Toss, make sure all these babies
are well coated with the salt, pepper and your amazing evo.
Grab some sort of a heavy-duty sheet pan and
dump this party in here.
And I like to roast my tomatoes, sunny side up.
(laughs) Sunny side up.
Flesh side up (laughs).
So turn the tomato on its belly.
This would be the belly.
Spread them out.
Don't crowd your pan because you want them to roast well
and you want everything to ooze out
all the goodness that it needs to.
The crowd goes wild. (laughs)
So I have my oven heated up to like 400 degrees.
You want our nice hot oven because these are
going to quick roast in like 25 to 30 minutes or so.
(pleasant music)
Oh yes!
Check out this char.
This is what I want.
They've collapsed well enough.
Yes!
This is good.
Alright these have cooled just enough.
I'm gonna just grab 'em and put 'em in my food processor.
A teeny tiny bit of water, don't need much.
Let's do this.
(food processor buzzing)
Stop.
Yeah that looks good.
I still want some texture to my soup.
I like a bit of texture so I don't mind
if there's any bits that aren't fully, fully, super smooth
but this looks right.
This right here looks good.
Let's get going on this baby.
A drizzle of some good extra virgin olive oil.
Couple tablespoons.
Onions, we're gonna sweat the onions just a little bit
before we add the garlic.
(food sizzling)
Mm!
Let's put our gorgeous roasted tomato mixture
that we just did.
Oh yes!
And then I have some crushed tomatoes from a can
and I'm just trying to build extra flavor,
like super rich tomato flavor.
That comes from the combination of your roasted tomatoes
plus the canned tomato, two different super deep
flavors going on here.
Let's add our water.
You can use vegetable broth
but water is just fine here, you guys.
Let's add some flavor makers, okay?
Are you ready for it?
Basil.
Roasted tomato basil soup, so there's gotta be basil, right?
Lots of it.
Stir that baby in.
Let's do some fresh thyme.
Three, four springs, five springs, whatever you want.
Okay oregano.
Mm!
And then just for a little bit of touch
of deep, rich flavors, I have chosen
two of my favorite spices for this.
Ready for it?
Ground cumin and sweet paprika.
We're only doing a half a teaspoon of each
just to add a little bit more earthiness and rich flavor
to our tomato basil soup.
We're building on all these flavors, you guys.
Are you with me?
Nod your head I can see you (laughs).
Here you go.
Give that a nice, nice, nice stir.
So all we need to do is get this going
and simmering for about 20 minutes or so
and it's gonna be delicious.
Oh yes, it's heavy (laughs).
Oh my gosh it smells so great here.
I'm gonna check on this soup, oh!
Yes, let's give it a stir.
Mm.
This is money.
I'm telling you.
A couple of final touches you guys.
Maybe just a small pinch.
And then, a splash of lime juice wakes everything up.
You guys, this is a secret.
Citrus wakes everything up
and pulls all the flavor together.
You have no idea how tasty.
Fresh basil leaves.
Oh my gosh, it smells so good in here.
Another finishing drizzle of good extra virgin olive oil.
You can do this right in the pot
or in the serving bowls, whatever you wanna do.
Alright my bowl is ready.
I'm gonna go ahead.
Ooh, I'm so looking forward to this.
Ah yes.
(pleasant music)
And a little bit more
extra virgin olive oil.
Money!
This is amazing, you guys.
Grab the recipe for my best vegan roasted tomato basil soup
on the TheMediterraneanDish.com.
Subscribe and follow this channel for more tasty videos.
Give me a thumbs up.
Of course, if you want any of our olive oils or spices,
those are also available on the TheMediterraneanDish.com,
just hit the shop tab when you get there.
Ciao.
(pleasant music)