Tomato Basil Soup with Toast Strips

Have you ever looked at the ingredients of canned tomato soup? Don’t do it, it will scare you. This tomato soup is completely fresh. It is packed full of nutrients from the tomatoes and the carrots give it even more veggie boost. Add some basil for flavor to top off this wonderful little dish. I also like adding some type of bread to have some extra texture. Of course, grilled cheese also complements this soup nicely! Makes about 4 servings.

Soup

4 cups of roasted tomatoes (see tip below) or two cans of tomatoes
1 cup carrots, steamed
½ cup vegetable broth
1 Tbsp fresh basil, chopped
1 tsp garlic, minced
Shredded cheese, optional
Fresh basil, for topping, optional
Toast Strips
3 slices of GF bread
Butter
Garlic salt
Parsley

• In a large stockpot, combine tomatoes, carrots, broth, basil and garlic. Bring to a boil and cook for about 10 minutes.
• Using an immersion blender, blend soup until smooth.
• Ladle into bowls and top with shredded cheese and basil if desired.
• While soup is cooking, spread a thin layer of butter on both sides of GF bread slices.
• Cut each bread slice into 4 strips. Sprinkle with garlic salt and parsley.
• In a skillet or on a griddle, cook both sides of toast strips until lightly browned. Serve toast strips with soup. 

• To roast tomatoes: cut tomatoes (I prefer Roma tomatoes) unto halves or quarters. Place tomatoes cut side down on a baking sheet lined with foil. Sprinkle with sea salt and black pepper. Broil tomatoes at 500°F for about 15 minutes. If necessary, cover with foil to prevent splattering in the oven.

Brie Peach Stackers

These little treats are awesome. They are a perfect blend of salty and sweet. It makes a perfect side dish to a grilled meat and a small salad. The basil really compliments the balsamic dressing and tomato. The salty brie really brings out the tartness and flavor of the sweet peach. Throwing it all on the grill gives it a little extra flavor as well. They can get a little messy and hard to eat but so worth it!

1 peach, sliced into about ¼ inch slices (peeled and pit removed)

1 tomato, sliced into about ¼ inch slices
6 basil leaves
6 thin slices of brie cheese
Balsamic vinaigrette dressing

• On a grill (or inside on a skillet), cook one side of peach slices for about 2 minutes – just enough to get it a little soft but it will still hold it’s shape.
• Flip peach slices over and top with brie, basil and tomato.
• Close grill lid or cover skillet and cook for abouter 3-5 minutes or until brie is starting to melt.
• Put peach stacks onto a serving plate and drizzle over about ½-1 tsp of balsamic dressing. Serve immediately.