What’s For Dinner?

Pork Cutlets

Ingredients

4 boneless pork loin chops (about 5 to 6 ounces each)
1 1/2 cups all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs or panko
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 sprig thyme minced
Lemon wedges

Directions

Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are 1/4-inch thick.
Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg, and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
Heat oil and butter in a large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Place on paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and thyme before serving.

Crispy Brussels Sprouts

If you do not like the sprouts caramelized and crispy, cook for 10 minutes less.

Ingredients

2 tablespoons olive oil
2 pounds Brussel sprouts, washed and trim bottoms, cut in half
Salt and pepper to season
5 cloves garlic finely chopped
1/4 cup fresh shredded or grated parmesan cheese

Directions

Combine all the ingredients in a mixing bowl.
Spread evenly in a single layer on a large baking sheet (I cover mine with foil for easy clean-up).
Roast in the oven at 400 degrees for 30 minutes until browned and caramelized. Finish with a grinding of course sea salt.

Baked Tomatoes

ingredients

2 large Roma tomatoes, cut in half
1/2 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
1 garlic clove, minced
3 tablespoons fresh basil, roughly chopped
1 tablespoon olive oil
Sea salt and fresh ground pepper, to taste

Directions

Preheat the oven to 400 degrees F. In a small bowl combine the oil and garlic. Season with salt and pepper. Place the omato in a small pan, brush with the oil mixture, and sprinkle an even amount of cheese on each tomato slice. Bake for 8-10 minutes or until cheese is melted. Top with chopped basil and serve warm.

Originally posted at Jovina Cooks Italian

Classic Baked Ziti

Warm and comforting this is an easy-to-make classic Baked Ziti recipe filled with Italian Sausage, tomato sauce, and cheese to the max! This recipe is especially indulgent with a side of Homemade Garlic Bread.

baked ziti in baking pan

Baked Ziti | A Classic Dinner

Love Lasagna but hate the time it takes to make it? Baked Ziti offers all of the same flavors and comforts that lasagna does but with way less effort. Meaty tomato sauce, filling pasta, and all of that melted gooey cheese! Today’s classic Baked Ziti recipe makes a large 9×13 pan which is perfect for large families or to use as leftovers! While I have my Instant Pot Baked Ziti on the blog (that is super popular), I thought I should post a more classic recipe that everyone can make. No special equipment needed!

Main Ingredients Needed

With a couple of pantry staples you can have this Baked Ziti recipe ready for dinner tonight! Here’s what you’ll need:

  • Ziti Pasta – this is just a specific pasta shape, penne would work perfectly well in its place.
  • Sweet Italian Sausage – I used sweet Italian Sausage here but feel free to use mild or hot!
  • Olive Oil, Onion + Garlic – these three are used with the sausage to add some subtle flavors.
  • Marinara Sauce, Tomatoes + Water – these three make up the sauce. I used storebought marinara sauce (Rao’s). It’s a little expensive but so worth it.
  • Oregano, Basil, Bay Leaves, Salt + Pepper – these herbs and seasonings help flavor the sauce.
  • Mozzarella + Part-Skim Mozzarella – I used a blend of full fat and a lower fat mozzarella in this recipe. Don’t worry, it still tastes great.
  • Parmesan – I also used parmesan for a little bit more cheesy oomph!
melting cheese into ziti

Baked Ziti Variations

Everyone has their secret tips and tricks in making Baked Ziti their own and in this house, I encourage it! Feel free to use my recipe as a base then customize to your liking. Here are a couple of options to get you started:

  • Vegetarian Baked Ziti: feel free to make this a vegetarian meal by leaving out any meat products and then supplementing with more veggies!
  • Adding Vegetables: you can absolutely use/hide vegetables in this dish. Consider wilting spinach, adding shredded zucchini, or shredded carrots to this dish! Or serve your vegetables on the side!
  • Using Different Meat: although I use a pork Italian sausage for this baked ziti recipe, you can absolutely replace it with ground beef or ground turkey.
baked ziti in baking dish before baking

How to Make Baked Ziti

For full details on how to make baked ziti can be found in the recipe card down below 🙂

Step 1: Boil the Pasta

Bring a large pot of salted water to boil. Cook ziti according to package directions. Drain and set aside.

Step 2: Brown the Meat

In another pot or deep skillet with high sides, heat the pan over medium heat. Brown sausage, breaking apart as it cooks. Drain if desired. Replace back in the pan. To the cooked sausage, add olive oil, onion, and garlic and saute until mostly tender.

Step 3: Make the Sauce

Stir in diced tomatoes, marinara sauce, water, basil, oregano, bay leaves, salt, pepper. Stir well. Cover and simmer. Taste sauce and adjust seasonings. Remove bay leaves.

Add cooked ziti to the sauce and stir to coat. Add in fresh mozzarella and parmesan cheese. Stir to melt slightly.

Step 4: Bake

Pour into lightly greased 9×13 pan. Sprinkle with shredded mozzarella cheese, cover with lightly greased foil and bake. Top with chopped parsley (optional) and serve hot.

baked ziti topped with cheese in baking dish before baking

Storing Baked Ziti

Baked Ziti will last in the fridge, in an airtight container, for 4-5 days! Which means it’s great for leftovers and meal prep. Alternatively you can make a double batch and freeze one portion for later!

Freezing Instructions

One of the best parts about Baked Ziti is that it can be frozen to last even longer and make a super easy dinner for the future, I love when that happens!

Simply double the recipe, bake one portion, and with the other store in a freezable container before baking (those aluminum casserole dishes found at the grocery store would work great for this). Be sure to cover tightly with aluminium foil and then plastic wrap before freezing. Freeze for up to 3 months.

When ready to bake, thaw in the fridge overnight then bake as accordingly!

spooning baked ziti onto white plate

Try this Baked Ziti soon, I just know you’ll love it!

The recipe card is down below, enjoy 🙂

baked ziti in baking pan

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Classic Baked Ziti

Warm and comforting this is an easy-to-make classic Baked Ziti recipe filled with Italian Sausage, tomato sauce and cheese to the max!
Course Dinner
Cuisine Italian
Keyword baked ziti
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 665kcal

Ingredients

  • 1 lb ziti pasta
  • 1.25 lbs Sweet Italian Sausage
  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 25 oz marinara sauce I used Rao’s
  • 14.5 oz petite diced tomatoes
  • 1 cup water
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • salt & pepper to taste
  • 8 oz fresh mozzarella drained and cut into cubes
  • 1/4 cup parmesan cheese
  • 1 cup part skim mozzarella shredded

Instructions

  • Bring large pot of salted water to boil. Cook ziti according to package directions. Drain and set aside.
  • In another pot or deep skillet with high sides, heat pan over medium heat. Brown sausage, breaking apart as it cooks. Drain if desired. Replace back in the pan. To the cooked sausage, add olive oil, onion, and garlic and saute until mostly tender, about 3 minutes.
  • Stir in diced tomatoes, marinara sauce, water, basil, oregano, bay leaves, salt, pepper. Stir well. Cover and simmer 30 minutes. Taste sauce and adjust seasonings. Remove bay leaves.
  • Add cooked ziti to sauce and stir to coat. Add in fresh mozzarella and parmesan cheese. Stir to melt slightly. Pour into lightly greased 9×13 pan. Sprinkle with 1 cup shredded mozzarella cheese, cover with lightly greased foil and bake at 350 degrees for 20-30 minutes. Top with chopped parsley (optional) and serve hot.

Nutrition

Calories: 665kcal | Carbohydrates: 54g | Protein: 31g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 87mg | Sodium: 1370mg | Potassium: 817mg | Fiber: 5g | Sugar: 9g | Vitamin A: 785IU | Vitamin C: 14mg | Calcium: 356mg | Iron: 4mg

The post Classic Baked Ziti appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Bruschetta Chicken

This delicious Bruschetta Chicken Recipe is a simple, fast and healthy dinner! Made with chicken cutlets and topped with a tomato basil topping inspired by my bruschetta. I love this recipe and know you will, too!

tomato bruschetta topping on chicken

Bruschetta Chicken | A Favorite Dinner

This Bruschetta Chicken made its way around the web when I first posted it last week for dinner. Lots of people were sharing the picture because they were THAT excited about this ever-popular recipe. Now, all you lovely readers can actually share the prettier pictures with accompanying recipe to boot!

Main Ingredients Needed

This recipe is a relatively healthy one that only requires minimal (but flavorful!) ingredients.

  • Roma Tomatoes – fresh and slightly tangy, Roma tomatoes are the perfect type for bruschetta chicken.
  • Garlic + Fresh Basil – garlic and basil to complement the tomatoes.
  • Chicken – simple cooked chicken for a bright and fresh meal.
  • Balsamic Glaze – I love to top this meal with a balsamic glaze, it perfectly rounds out the flavors in this Italian-inspired dish.

Variations

This Bruschetta Chicken recipe is a simple one, but don’t let that deter you from customizing it for a little more flavor. Here are some ideas to get you started:

  • Parmesan Cheese: feel free to top this dish with parmesan cheese.
  • Red Onions: these can be added to the bruschetta to add some punch.
  • Italian Seasoning: try adding this to the chicken while it cooks. More herbs equals more flavor.
bruschetta chicken on white plate

How to make Bruschetta Chicken

For full details, including increments, see the recipe card down below!

Step 1: Make the Bruschetta Topping

Dice the tomatoes and add them to a large bowl. Add in the minced garlic, fresh basil, salt and pepper. Stir to coat and then set aside.

Step 2: Brown the Chicken

Blot chicken with paper towels and sprinkle with salt & pepper. Spray large nonstick skillet with cooking spray and preheat over medium heat. Cook 4-5 minutes per side until its well browned and registers at 165 degrees F.

Step 3: Drizzle with Balsamic Glaze

Once the chicken is fully cooked, top with your bruschetta topping, drizzle with balsamic glaze and enjoy!

tomato bruschetta topping on chicken

How to Serve Bruschetta Chicken

Here are some traditional items to serve with this meal:

Low Carb Options

Or if you are sticking to a low carb diet, here are some tasty alternatives:

  • zucchini noodles
  • cauliflower rice
  • asparagus

More Recipe to Try!

And that’s it! Bruschetta Chicken, a simple 30 minute meal perfect for those busy weeknights.

The printable recipe card is down below, save/print/bookmark this page 🙂

tomato bruschetta topping on chicken

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Bruschetta Chicken

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This delicious Bruschetta Chicken Recipe is a simple, fast and healthy dinner! Made with chicken cutlets and topped with a tomato basil topping
Course Dinner
Cuisine American
Keyword bruschetta chicken
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 serving
Author Lauren

Ingredients

for the bruschetta topping-

  • 4 roma tomatoes diced
  • 1 small clove garlic grated
  • 10 basil leaves chopped
  • salt & pepper to taste
  • 4 chicken cutlets

Instructions

  • Dice the tomatoes and add them to a large bowl. Add in the minced garlic, fresh basil, salt and pepper. Stir to coat and then set aside.
    diced tomatoes, garlic and basil in glass bowl
  • Blot chicken with paper towels and sprinkle with salt & pepper. Spray large nonstick skillet with cooking spray and preheat over medium heat. Cook 4-5 minutes per side until its well browned and registers at 165 degrees F.
  • Once the chicken is fully cooked, top with your bruschetta topping, drizzle with balsamic glaze and enjoy!
    bruschetta chicken on white plate

The post Bruschetta Chicken appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Margherita Pizza

A perfectly crispy and chewy crust that is topped with a homemade tomato sauce, melty mozzarella cheese, fresh basil, a sprinkling of sea salt, and a drizzle of olive oil. This is the ultimate Margherita Pizza recipe! Crack out that Pizza Dough and try this delicious classic!

baked margherita pizza on cutting board

Ever since we moved out of NYC, Gordon and I have been dying to eat some amazing pizza. Since Margherita Pizza was our favorite, its the one we’ve been trying to perfect first and I’m so excited to be sharing this recipe with you today. New York knows they make pizza well and there are SO many pizzerias that have great pies. Our favorite pizzeria in the city was steps away from our last apartment and mama, was it good. So, we’ve been using our memories and tastebuds as a guide and gotten as close to the original as one can at home. I hope you come to love this recipe and become master pizza makers in the process.

But First, What is Margherita Pizza?

Margherita Pizza is not to be confused with a margarita…as in the drink. Two totally different things! The name Margherita actually comes from Italian royalty, technically Margherita of Savoy, the Queen of Italy. Word on the street is she was tired of the French food she was being served on a trip to Naples, so the most famous pizza maker of the time in Naples, was then asked to make her a pizza. And thus the Margherita Pizza was born.

There is more to the story, but that’s basically all you need to know.

hand holding can of san marzano tomatoes

Main Ingredients Needed

Here’s everything you’ll need to make Margherita Pizza. Because this is a such a simple recipe with very few ingredients, the quality of those ingredients is what is most important.

For the Sauce

While I tried making this recipe with just the San Marzano Tomatoes, I found adding a few simple ingredients to help bring out that tomato flavor was best.

  • San Marzano Tomatoes – I chose to use San Marzano Tomatoes for their authentic quality and taste (you can read all about it here). This is the brand I used and have loved them!
  • Olive Oil – to make the sauce a little saucier and to add some silkiness.
  • Garlic – for flavor.
  • Sugar – to cut the acidity from the tomatoes.
  • Salt + Pepper – season to taste!

Toppings

A Margherita Pizza always will have fresh basil and fresh mozzarella.

  • Fresh Basil Leaves – these are placed right on top of everything else (whole or sliced)! They add a fresh quality to the dish.
  • Fresh Mozzarella Cheese – Cut into thin slices or broken into pieces to place on the pizza. BelGioioso is the brand I used and is widely available.
  • Sea Salt + Olive Oil – these are optional finishing toppings for the baked pizza. While they are optional, I’d highly recommend them!

Variations

Margherita Pizza is so so so good all on it’s own, but if you are looking to spice this recipe up, feel free to use some of these ideas:

  • Smoked Mozzarella: this is seriously some yummy stuff that elevates the whole dish.
  • Herby Pizza Dough: consider adding Italian Seasoning (a mix of herbs) to your pizza dough, that way, even the crust is packed with flavor.
  • Grill Your Pizza: have you ever tried grilling pizza before? Let me tell you it’s life-changing. Luckily for you, I have a whole how-to on grilled pizza.
diced fresh mozzarella cheese on paper towels

How to Make Margherita Pizza

For full details on how to make Margherita Pizza, see the recipe card down below 🙂

Step 1: Preheat Oven and Pizza Stone

Move the oven rack to the very bottom of the oven. Remove any extra racks from the oven. Add pizza stone to the bottom rack and preheat the oven to as hot as it will go: usually 500-525 degrees F. Once the oven is preheated, keep the stone in there for an extra 30 minutes to ensure it is hot.

Step 2: Make the Sauce

Empty a can of tomatoes into the bowl of a food processor. Add olive oil, garlic, sugar, and salt. Pulse until mostly smooth, but still has a texture with a few small chunks.

A Note About This Fresh Pizza Sauce

The recipe for the fresh sauce makes plenty of sauce…more than you’ll need for this recipe. Store extras in the refrigerator for up to 2 weeks or in the freezer for up to two months.

spreading margherita pizza sauce onto pizza dough

Step 3: Prep Mozzarella and Basil

Cut mozzarella into small cubes. Press between paper towels to remove any extra moisture. Set aside. Pick fresh basil leaves off stems and set aside or chop into smaller pieces.

Step 5: Form Your Pizzas

Stretch and roll pizza dough out to be 4 individual pizzas, or 2-12 inch pizzas. You want the crust to be about 1/4 inch straight across, with an optional thicker edge. It may take a few tries to get your crust perfect. Too thin and you’ll have a hard time getting the bottom crispy, especially if there is too much sauce.

Transferring that Pizza onto the Hot Stone

Use extra flour and cornmeal to keep the dough from sticking to pizza peel/cutting board/plate/whatever you’re using to transfer the pizza directly onto the hot stone. Before you start adding the pizza toppings, shake the pizza peel gently to ensure the dough moves easily back and forth. If it’s stuck, add more flour and/or cornmeal underneath so it slides easily. Here is a great pizza peel that works perfectly.

unbaked margherita pizza on plate

Step 6: Bake

Add a thin layer of pizza sauce to the dough (less is more). Again, you’ll have to test this out to see what you like best and how it bakes up for you with your oven and pizza stone.

Top with fresh mozzarella and transfer to the hot pizza stone. Bake until bottom crust is browned and crispy and cheese is hot and bubbly. For us, that was 7 minutes exactly.

Step 7: Cool, Garnish and Serve!

Remove hot pizza off the stone and onto a cutting board. Top with fresh basil, a small little drizzle of olive oil, and a light sprinkling of sea salt. I used Maldon Sea Salt Flakes and they really did such a nice job! Do not use table salt..it won’t give you the same taste or effect. Cut and serve immediately.

cut margherita pizza on cutting board

While I still miss the classic Margherita Pizza slices I used to get weekly from the corner pizzeria shop in NYC, this is a close second. Use my directions to make some of the best homemade pizza ever.

Helpful Tools for Homemade Pizza

Pizza Stone. Take your pizza to the next level with a pizza stone! If you want that delicious crispy bottom you find at pizzerias, a pizza stone is the way to do it. This is the one I recommend. If you don’t have a pizza stone or don’t want to invest in one, consider getting large tiles from the hardware store. They work just the same. Upside down cookie sheets will also work in a pinch, but not in the same way because they don’t hold their heat quite as well as a thicker stone would.

Pizza Peel. This will make transferring pizza to the hot stone so much easier! Yes, you can absolutely get by without it, but one you have it you’ll wonder why you didn’t get one sooner. This is the one I recommend. Alternately, use a large, flat plate dusted with cornmeal for easy transferring. Once the pizza is baked, use a large spatula to remove to a cutting board.

Pizza Cutter. This obviously makes cutting pizza so much easier. Again, you don’t HAVE to get one to have success. It’s just nice to have. This is the one I recommend. Alternately, use a knife or kitchen shears.

More Italian Dishes to Try!

Be sure to check out these other Italian dishes too!

The printable recipe card is down below! Save it because it’s a good one 🙂

baked margherita pizza on cutting board

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Margherita Pizza

Homemade pizza crust topped with tomato sauce, mozzarella, fresh basil, sea salt and olive oil. This is the ultimate Margherita Pizza recipe!
Course Dinner
Cuisine Italian
Keyword margherita pizza, margherita pizza recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 servings
Calories 547kcal

Ingredients

For the Sauce*

  • 28 oz can San Marzano Tomatoes
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/2 teaspoon sugar
  • salt & pepper to taste

For the Pizza

  • 12 fresh basil leaves whole or chopped
  • 8 oz fresh mozzarella cut into cubes
  • coarse sea salt + olive oil

Instructions

  • Move oven rack to the bottom of the oven. Remove any extra racks from the oven. Add pizza stone to the bottom rack and preheat oven to 525 degrees or as high as it will go. Once oven is preheated, keep stone in there an extra 30 minutes to ensure it is hot.

Make the Sauce

  • To make the sauce, empty can of tomatoes into the bowl of a food processor. Add olive oil, garlic, sugar and salt. Pulse until mostly smooth, but still has texture with a few small chunks.
    pouring margherita pizza sauce into bowl
  • Cut mozzarella into small cubes. Press between paper towels to remove any extra moisture. Set aside. Pick fresh basil leaves off stems and set aside or chop into smaller pieces.
    diced fresh mozzarella cheese on paper towels

Form the Pizzas

  • Stretch pizza dough out to be 4 individual pizzas, or 2-12 inch pizzas. You want the crust to be about 1/4 inch straight across, with an optional thicker edge. It may take a few tries to get your crust perfect. Too thin and you’ll have a hard time getting the bottom crispy, especially if there is too much sauce. Use extra flour and cornmeal to keep dough from sticking to pizza peel/cutting board/plate/whatever you’re using to transfer the pizza directly onto the hot stone.

    Before you start adding the pizza toppings, shake the pizza peel gently to ensure the dough moves easily back and forth. If it’s stuck, add more flour and/or cornmeal underneath so it slides easily.

    risen pizza dough in bowl
  • Add a thin layer of pizza sauce to the dough (less is more).
    spreading margherita pizza sauce onto pizza dough

Bake

  • Top with fresh mozzarella and transfer to the hot pizza stone. Bake 7 minutes or until bottom crust is browned and crispy and cheese is hot and bubbly.
    unbaked margherita pizza on plate
  • Remove hot pizza off the stone and onto a cutting board. Top with fresh basil, a small little drizzle of olive oil and a light sprinkling of salt. Cut and serve.
    baked margherita pizza on cutting board

Notes

*The recipe for the fresh sauce makes plenty of sauce…more than you’ll need for this recipe. Store extras in the refrigerator for up to 2 weeks or in the freezer for up to two months.

*If your oven only goes to 500 degrees, you’ll want to bake your pizza for a few extra minutes to make sure the bottom gets plenty crusty. Of course check the progress as you go since every oven is different.

*If your crust it too thin, it won’t get very crispy because of the sauce and moisture in the cheese. It’s better to err on the side of thicker than thinner.

Nutrition

Calories: 547kcal | Carbohydrates: 71g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 1438mg | Potassium: 631mg | Fiber: 6g | Sugar: 17g | Vitamin A: 873IU | Vitamin C: 19mg | Calcium: 357mg | Iron: 6mg

The post Margherita Pizza appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Homemade Roasted Tomato Soup

Homemade roasted tomato soup that’s so quick and easy to make!  Curb that tomato soup craving with this silky smooth soup with intense roasted tomato flavor that could never come from a can. 

Bowl of tomato soup with a piece of toasted sourdough bread on a cutting board

Tomato soup is one of those classic soups that a person starts craving as soon as the leaves start changing and the days get colder. Debbie and I usually have a bunch of tomatoes left from in our gardens around this time so the clear answer for using them is to make tomato soup.

Even if you don’t have garden fresh tomatoes, this homemade version is WAY better than anything you will get in a can and so easy to make. If you love tomato soup then go grab your self some tomatoes and lets do this!

Why We Love Homemade Tomato Soup

  • its so damn easy to make
  • it tastes to much better when its homemade (with love)
  • its a great way to use up any tomatoes in your garden (it freezes great)
  • it tastes so good with a grilled cheese for dipping
  • its a warm and cozy fall dinner
  • its healthy too!

If you have never made tomato soup at home before, you are in for a treat.

Tomatoes cut in half on a baking sheet with thyme, garlic,salt and pepper

Ingredients

You only need a few ingredients for this soup and most of them you will already have on hand.

  • olive oil
  • tomatoes
  • garlic
  • onions
  • carrots
  • herbs: basil and thyme
  • chicken broth (or vegetable broth)
  • heavy cream or coconut cream

TIP: Debbie and I both always have organic better than bullion on hand for those times that you don’t have the broth you need in a box. It’s the next best thing to liquid broth and it comes in:

  • chicken better than bullion
  • vegetable better than bullion
  • beef better than bullion
  • ham better than bullion
  • lobster better than bullion

(This is not sponsored, we just like and use them ALL the time)

Things You Will Need

  • a large soup pot – this Lodge 6qt enameled pot is our fav and is a work horse in our kitchens and very reasonably priced!
  • a roasting pan – this Nordic half sheet is perfect for this
  • an immersion blender or a good blender like a blendtec or vitamix
Pictures showing how to make the tomato soup

How to Make this Homemade Tomato Soup Recipe

How to Roast Tomatoes

Roasting the tomatoes is as simple as slicing them and placing them, the garlic, and thyme on your baking tray. Or you can roast them right in your enameled cast iron pot if that’s what you are using.

Toss the veggies with olive oil, sprinkle with salt and pepper and then roast them at 350 degrees for about 45 mins.

The tomatoes will get nice and jammy and your house will smell amazing!

Make the Rest of the Soup

The rest is even easier!

While your tomatoes are roasting, sauté your onions, carrots, and celery till they are nice and soft. Then just add the roasted tomatoes to your sautéed veg, add the chicken broth and simmer them together for about 10 mins covered.

Use your immersion blender and blend the soup till it is smooth and creamy. You can also use a stand up blender for this if you choose.

Finally, add the cream (this is optional) and fresh chopped basil. Season with salt and pepper.

A bowl of tomato soup with a spoon and a toasted sourdough bread

Common Questions:

What tomatoes are best to use for soup?

The freshest and fully ripe tomatoes are the best. Roma tomatoes are great, after that, look for heirlooms which are usually nice and sweet when they are ripe. Beefsteaks will work nicely too. Don’t choose cherry tomatoes, they have a lot of seeds.

If fresh tomatoes are not available, you can use whole canned tomatoes, but go for the San Marzano ones for the best flavor.

Do you have to roast the tomatoes?

No you don’t, you can just simmer them for an hour, but you will get the best and sweetest flavor if you roast them.

What if my tomatoes are tart?

If your tomatoes are overly tart, you can also add a touch of sugar to your soup. The carrots in this tomato soup recipe are meant to add a touch of sweetness as well so wait until the very end to add any sugar.

If you end up adding sugar, only add a teaspoon at a time!

Can you freeze tomato soup?

Yup, you absolutely can. Just put it into an airtight container or bag and freeze for up to 3 months.

These silicone bags are great for freezing!

dipping a piece of sourdough bread into tomato soup

What to Serve With this Tomato Soup

Here are a couple ideas:

Other Soup Recipes you Might Like

This is Debbie’s recipe and since I have recently sampled several different kinds of tomato soup, I can tell you that this one is where it’s at! Silky and smooth with that intense roasted tomato flavor that could never come from a can.  Slightly sweet and a little earthy = absolutely delicious.

We hope you love it as much as we do!

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Roasted Tomato Soup

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Homemade roasted tomato soup that’s so quick and easy to make!  Curb that tomato soup craving with this silky smooth soup with intense roasted tomato flavor that could never come from a can. 
Course Soup
Cuisine Canadian
Keyword homemade tomato soup, roasted tomato soup, tomato soup
Prep Time 15 hours
Cook Time 1 hour 10 minutes
Servings 4
Calories 338kcal
Author Cooks with Cocktails

Equipment

  • Lodge enameled cast iron pot
  • handheld blender
  • Nordic half sheet

Ingredients

  • 3 lbs roma tomatoes or whatever tomatoes you have
  • 1 head garlic
  • 4 sprigs fresh thyme
  • 1 large onion , diced
  • 2 carrots , shredded
  • 2 stalks celery , diced
  • salt and pepper to taste
  • 1 cup basil , chopped
  • 1 cup cream or coconut cream
  • 3 cups chicken broth

Instructions

  • Pre-heat your oven to 350 degrees.
  • Slice the tomatoes in half and place them on a parchment lined baking sheet.  Add the peeled garlic and thyme to the baking sheet. Sprinkle with salt and pepper. Bake for 45 minutes.
  • While your tomatoes are roasting, sauté your onions, carrots, and celery till they are nice and soft. Then just add the roasted tomatoes to your sautéed veg, add the chicken broth and simmer them together for about 10 mins covered.
  • Use your immersion blender and blend the soup till it is smooth and creamy. You can also use a stand up blender for this if you choose.
  • Finally, add the cream (this is optional) and fresh chopped basil. Season with salt and pepper.
  • Garnish with feta. parmesan or cheddar cheese and drizzle with balsamic vinegar if you like.  Serve!

Nutrition

Serving: 1g | Calories: 338kcal | Carbohydrates: 27g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Sodium: 133mg | Fiber: 6g | Sugar: 13g

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Originally posted at Cooks with Cocktails