Back to the soup. I made "Roasted Tomato Soup" from The Italian Dish.
Everyone really liked it. (Even 1 kidult who hates tomato soup tried it since she has a bad cold/sinus infection and can not taste or smell ; )
This was really an easy soup. (I would love to have so many tomatoes that I could roast them and freeze for a winter of this soup.) This soup was so good that I forgot until just now to use fresh grated Parmesan cheese on top.
You can find the recipe here at The Italian Dish.
The ONLY changes that I made were to use my basil olive oil on the tomatoes (for roasting-instead of regular olive oil).
AND, I added about 2 table. of OUR BEST BITES Garlic Bread Seasoning as I started the 20 min.simmering step. (That recipe is on page 53 in their cookbook and on their blog. Gotta say we LOVE the Garlic Bread Seasoning. I use it for oven roasted Parmesan potatoes, on pastas...)
(I am sorely lacking in my photo skills (and my simple camera just quit it's ZOOM feature, so be sure and check out The Italian Dish post.)
I served my homemade croutons with the soup, and they were great. I will post that recipe next week.
BASIL OLIVE OIL
I filled a canning jar with fresh basil leaves from my husband's garden I filled the jar with EVOO and put it in the fridge, flipping it over every few days. The basil will not last in the oil, so after about a week I started using on pizza, in soups, ...