I’ll be sharing lots of wonderful garden recipes.
Some of these are family recipes that have been passed on...others are favorites from
Ina Garten, of the Food Network's "The Barefoot Contessa" cooking show,
and Robin Robertson, the vegetarian/vegan chef and author of "1,000 Vegan Recipes"...
...plus even more recipes from Dr. Joel Fuhrman's books "Eat to Live" and "Eat for Health".
Adopting Dr. Fuhrman's teaching that "food is medicine" has amazingly improved the health and weight loss in our family !
I really focus on recipes that are healthy and delicious. :)
Do you have lots of garden tomatoes?
Try these expert recipes...
delicious...healthy and beautiful to serve.
You'll need 2 -3 pounds of fresh tomatoes ...
depending on the recipe :)
Barefoot Contessa Roasted Tomato Basil Soup Recipe
Preheat the oven to 400 degrees F.
Toss together the tomatoes,1/4 cup olive oil, salt, and pepper.
Spread the tomatoes in single layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
Add the canned tomatoes, basil, thyme, and chicken stock.
Add the oven-roasted tomatoes, including the liquid on the baking sheet.
Bring to a boil and simmer uncovered for 40 minutes.
Pass through a food mill fitted with the coarsest blade.
Taste for seasonings. Serve hot or cold.
1999 The Barefoot Contessa Cookbook
Robin Robertson's Roasted Tomato Soup Recipe
Roasted Tomato Soup
makes 4 servings
Preheat the oven to 450 degrees.
In a large bowl, combine the tomatoes, garlic, 2 tablespoons of the oil, balsamic vinegar, and salt and pepper to taste.
Spread the tomato mixture into a 9 X 13-inch baking pan and roast until the tomatoes begin to darken, about 30 minutes. Remove from the oven and set aside.
In a large soup pot, heat the remaining 1 tablespoon of oil over medium heat.
Add the onion, cover, and cook until very soft, about 10 minutes, stirring occasionally.
Add the roasted tomatoes and broth and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
Remove from the heat, add the basil, and season with salt and pepper to taste.
Puree the soup in the pot with an immersion blender or in a blender or food processor, in batches if necessary, and return to the pot.
Reheat over medium heat, if necessary. To serve this soup chilled, refrigerate it for at least 1 hour before serving.
2009 1,000 Vegan Recipes
****Green Gourmet Gardener tip: I recommend using organic vegetable broth, either store bought or home made ***
If you are looking for recipes for more homemade soups, soup stock and soup broth… you’ll want to read great tips at
.....a fellow square foot garden grower plus caterer, restaurant owner and food and wine gourmet.
You’ll find great information on homemade dishes using fresh vegetables, tasty recipes, cooking techniques and tips, plus using and storing herbs and spices.
Very organized recipes and her photos are wonderful too! Full disclosure...this link is to my sister's beautiful website :)