It’s important to us that we serve our guests healthy, nutritious, and delicious food. This recipe is one that checks all those boxes. This Tomato Basil Soup recipe is adapted from one by the Little Spice Jar. It frequently makes its way on the menu, especially when there is an abundance of fresh, organic tomatoes available from our local farmers.
I make our own fresh basil pesto with basil from our garden here on site and high quality, aged Parmesan. Aged cheeses are easier to digest for those with allergies to milk, as the aging process breaks down the casein protein that triggers dairy allergies. Even still, we offer our guests the option to leave off the pesto and the cheese, which I also like to sprinkle on top. I serve it with toasted crostinis, or as a nice pairing with either our fresh salad or brie, apple, and bacon sandwiches. Its easy to make and freezes nicely. Try it yourself. I’m sure you’ll love it as much as we do!
Allergy Friendly Tomato Basil Soup
- 3 lbs tomatoes, cut in half
- 1 medium onion, diced
- 6-10 cloves garlic
- 3 large carrots, peeled and cut in half
- 1/3 cup olive oil
- 4 cups vegetable stock (or chicken stock)
- 2 tbsp balsamic vinegar
- 1/4 - 1/2 tsp red pepper flakes
- 2-4 tbsp basil pesto
- salt and pepper
- Preheat the oven to 375° Fahrenheit. On a large baking sheet, place the tomatoes, onions, garlic, and carrots and drizzle with olive oil. Season with salt and pepper to your liking. Place in the oven and baker for one hour, checking half way through to toss the ingredients.
- Blend the ingredients in a blender until smooth. You may need to use some of the reserved stock to achieve a good consistency.
- Combine the vegetable puree and your vegetable or chicken stock in a large Dutch oven. Cook over medium heat until warmed all the way through (usually 5-7 minutes). Once warm add the balsamic vinegar and red pepper flakes.
- Spoon into small bowls or ramekins. Serve with 2-4 tsps of basil and a crostini. You can top with a sprinkle of Parmesan as well.