Basil Tomato Soup: A Formal Analysis
Basil Tomato Soup
Number of Servings: 6
You will need:
• 1 ½ Tbsp olive oil
• 4 large tomatoes, cored
• 2 small onions, chopped
• 2 small garlic cloves, minced
• ½ cup chopped fresh basil leaves
• 3 cups vegetable broth
• 1 tsp fine sea salt
• 2/3 tsp freshly ground black pepper
How to Make:
1. Set the oven to 375 degrees F. Line a baking sheet with baking paper.
2. Halve the tomatoes and place them on the prepared baking sheet. Add the onion, garlic, and basil on top, then add the olive oil.
3. Season with salt and pepper, then roast for about 20 minutes. Shake the pan and roast again for an additional 15 minutes.
4. After roasting, pour everything into a soup pot and add the vegetable broth. Place over high flame and bring to a boil.
5. Once boiling, reduce to a simmer and …show more content…
Place a fine mesh strainer over a bowl. Over it, peel the roasted bell peppers to remove the charred skins.
5. Halve the bell peppers, then remove the seeds and stalk. Chop the bell peppers, then arrange on a serving plate.
6. Stir the olive oil into any juice the bowl caught from the bell peppers. Add the balsamic vinegar and capers. Season with salt and pepper, then mix well.
7. Add the chopped herbs and gently mix well. Serve right away. Grilled Veggie Salad
Number of Servings: 2
You will need:
• 2 tsp olive oil
• 2 ripe tomatoes, halved
• 2 green bell peppers, seeded and quartered
• 1 small red onion, quartered
• 2 cups thickly sliced zucchini
• Fine sea salt
• Freshly ground black pepper
How to Make:
1. Prepare the grill. Line the grate with a sheet of aluminum foil.
2. Put the zucchini, bell pepper, tomato, and red onion in a bowl. Pour the olive oil on top and toss well to coat.
3. Season to taste with salt and pepper, then toss again.
4. Transfer the vegetables onto the lined grate in one layer and grill for 5 minutes per side, turning frequently.
5. Place the vegetables onto a wooden chopping board and chop into bite-sized chunks.
6. Transfer to a bowl, then serve right
Number of Servings: 6
You will need:
• 1 ½ Tbsp olive oil
• 4 large tomatoes, cored
• 2 small onions, chopped
• 2 small garlic cloves, minced
• ½ cup chopped fresh basil leaves
• 3 cups vegetable broth
• 1 tsp fine sea salt
• 2/3 tsp freshly ground black pepper
How to Make:
1. Set the oven to 375 degrees F. Line a baking sheet with baking paper.
2. Halve the tomatoes and place them on the prepared baking sheet. Add the onion, garlic, and basil on top, then add the olive oil.
3. Season with salt and pepper, then roast for about 20 minutes. Shake the pan and roast again for an additional 15 minutes.
4. After roasting, pour everything into a soup pot and add the vegetable broth. Place over high flame and bring to a boil.
5. Once boiling, reduce to a simmer and …show more content…
Place a fine mesh strainer over a bowl. Over it, peel the roasted bell peppers to remove the charred skins.
5. Halve the bell peppers, then remove the seeds and stalk. Chop the bell peppers, then arrange on a serving plate.
6. Stir the olive oil into any juice the bowl caught from the bell peppers. Add the balsamic vinegar and capers. Season with salt and pepper, then mix well.
7. Add the chopped herbs and gently mix well. Serve right away. Grilled Veggie Salad
Number of Servings: 2
You will need:
• 2 tsp olive oil
• 2 ripe tomatoes, halved
• 2 green bell peppers, seeded and quartered
• 1 small red onion, quartered
• 2 cups thickly sliced zucchini
• Fine sea salt
• Freshly ground black pepper
How to Make:
1. Prepare the grill. Line the grate with a sheet of aluminum foil.
2. Put the zucchini, bell pepper, tomato, and red onion in a bowl. Pour the olive oil on top and toss well to coat.
3. Season to taste with salt and pepper, then toss again.
4. Transfer the vegetables onto the lined grate in one layer and grill for 5 minutes per side, turning frequently.
5. Place the vegetables onto a wooden chopping board and chop into bite-sized chunks.
6. Transfer to a bowl, then serve right