all things food
This flavor-packed veggie shawarma puts a twist on the traditional Middle Eastern dish by replacing the meat with colorful vegetables for a 100% plant-based meal. Seasoned cauliflower, green beans, and chickpeas are the heart of this dish, with a delic…
This flavor-packed veggie shawarma puts a twist on the traditional Middle Eastern dish by replacing the meat with colorful vegetables for a 100% plant-based meal. Seasoned cauliflower, green beans, and chickpeas are the heart of this dish, with a delicious homemade garlic aioli sauce to top it off. I shared plenty of mouthwatering cauliflower recipes that will...
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This tomato bisque recipe is tangy and creamy! This classic soup makes a tasty lunch paired with bread or grilled…
This tomato bisque recipe is tangy and creamy! This classic soup makes a tasty lunch paired with bread or grilled cheese.
Here’s a cozy, creamy soup that works in nearly any season: try Tomato Bisque! This vibrant puree melds bright tomatoes, garlic and aromatic vegetables with a touch of creamy for a rich, silky body. It’s pure and simple, perfect with a hunk of crusty artisan bread or a grilled cheese sandwich. Here’s how to make a simple tomato bisque!
A bisque is a creamy pureed soup that’s French in origin. A traditional bisque uses ground seafood shells as a thickener, like ground lobster or shrimp shells, and heavy cream to add richness. There are also vegetable-based bisques that are blended and thickened with cream, like butternut squash, red pepper or tomato.
While it sounds fancy, a tomato bisque is simple to make: it’s essentially a French-style creamy tomato soup. Here are the ingredients you’ll need:
The key to this tomato bisque recipe? The quality of the tomatoes. Low quality canned tomatoes have a bitter, flat flavor that can’t be compensated with extra seasoning. If you can find fire roasted tomatoes, they have a pure, developed flavor with less simmering time. Here are a few notes on finding best quality tomatoes:
This tomato bisque recipe is simple to make: you’ll sauté the vegetables, add tomatoes and broth and simmer, then puree the soup and add cream. Here are a few pointers:
Pureed soups like tomato bisque are delicious: but they’re not a meal in themselves! You’ll need to add some protein to make a filling meal. Here are a few ideas:
Love cozy soups? Here are a few more great soup recipes to try?
Vegetarian and gluten-free.
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Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes 
Yield: 4 This tomato bisque recipe is tangy and creamy! This classic soup makes a tasty lunch paired with bread or grilled cheese.
*If you can’t find fire roasted tomatoes, use the best quality tomatoes you can find (San Marzanos are also a flavorful variety). Simmer for an additional 10 minutes, then taste and add a teaspoon or so of sugar if the flavor tastes bitter.
**If you have it on hand, substitute ¼ cup white wine and cook until all of the wine evaporates.
Category: Soup
Method: Stoveop
Cuisine: FrenchKeywords: Tomato bisque, tomato bisque recipe
This eggplant lasagna recipe layers eggplant, homemade marinara, and a flavorful three-cheese filling! It’s a hearty dinner that pleases everyone.…
This eggplant lasagna recipe layers eggplant, homemade marinara, and a flavorful three-cheese filling! It’s a hearty dinner that pleases everyone.
Got eggplant and want to turn it into a meal? Try this Eggplant Lasagna, a tasty dinner recipe that swaps out the traditional noodles for roasted eggplant! This gooey pan holds layers of eggplant, homemade marinara, and a flavorful three-cheese filling. Lemon zest and nutmeg takes it to restaurant-style flavor. It’s a hearty gluten-free and meatless dinner idea that everyone will love! This one’s now in our regular rotation to stay.
Eggplant lasagna is a gluten-free version of lasagna that swaps the noodles for roasted lasagna. It’s similar to a classic Eggplant Parmesan, but skips the breading breading on the eggplant. You’ll slice the eggplant into planks, then use that for layering with the marinara and three-cheese filling. Here are the ingredients you’ll need:
The biggest issue with lasagna recipes without noodles like eggplant lasagna is that eggplant is 90% water. Raw eggplant would make the dish into a watery mess! So there are a few tricks to making eggplant lasagna with the perfect consistency:
This eggplant lasagna tastes restaurant-quality with just a few special items to make the ingredients sing! We recommend making the recipe with each of these ingredients:
This eggplant lasagna recipe takes about 45 minutes to prepare, 30 minutes to bake, and 15 minutes to rest. So, it’s not a recipe for a quick weeknight meal! However, there are a few thing you can do to prep this recipe in advance.
This eggplant lasagna is one of our favorite new ways to use eggplant! Here are a few other eggplant recipes to try:
Vegetarian and gluten-free.
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Prep Time: 45 minutes Rest time: 15 minutes Cook Time: 30 minutes Total Time: 1 hour 30 minutes Yield: 9 pieces This eggplant lasagna recipe layers eggplant, homemade marinara, and a flavorful three-cheese filling! It’s a hearty dinner that pleases everyone.
Category: Main dishMethod: BakedCuisine: Italian inspiredKeywords: Eggplant lasagna, Eggplant lasagna recipe, recipe for eggplant lasagna
Our aim was to create the ultimate vegan breakfast burrito. And we succeeded, as this recipe is packed with so much flavor. It boasts a juicy tofu scramble, hearty vegan sausage crumbles, crispy roasted potatoes, and a burst of freshness from the avoca…
Our aim was to create the ultimate vegan breakfast burrito. And we succeeded, as this recipe is packed with so much flavor. It boasts a juicy tofu scramble, hearty vegan sausage crumbles, crispy roasted potatoes, and a burst of freshness from the avocado tomato salsa. Looking for other easy, savory vegan breakfast options? Check out...
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There are heaps of inarguably perfect ways to eat a ripe tomato—on plain-jane sandwich bread with a cushy swipe of mayo, blistered hot and fast in a skillet till the skins peel back and the oil swirls with juice, cherry babies squished behind your seal…
There are heaps of inarguably perfect ways to eat a ripe tomato—on plain-jane sandwich bread with a cushy swipe of mayo, blistered hot and fast in a skillet till the skins peel back and the oil swirls with juice, cherry babies squished behind your sealed lips.
But the one way to make a tomato taste its most tomatoey, to become a fully actualized, out-loud version of itself, is to very verrrry slowly remove that which isn’t tomato. And the part that isn’t pulling its weight as tomato is the 94% of it that’s water.
Roasted tomato soup is made with fresh tomatoes, onions, and garlic that are slowly roasted until the flavors are deep, sweet, and cozy!
The post Roasted Tomato Soup appeared first on Budget Bytes.
Roasted tomato soup is the perfect transition recipe to usher us from summer into the fall season. This simple soup gives me just enough cozy vibes to get me excited for fall without being too heavy for these last few warm days of summer. Plus, it’s the perfect way to use up those last few juicy tomatoes of summer, whether you score them from your local farmer’s market or your backyard. Don’t let any of those gorgeous ‘maters go to waste!
I love this Roasted Tomato Soup because it’s incredibly simple, yet totally elegant. It’s the type of recipe that really makes you feel pampered even though it doesn’t take a lot of work. You’ll need these ingredients to make tomato soup:
Tomatoes are the main ingredient in this easy soup, so picking the best tomatoes is key to making the soup really great. Here are some tips for choosing the best tomato for the job:
The recipe below is elegantly simple, but you can jazz it up if you have some of the following ingredients on hand:
Grilled cheese, of course! If you want something truly epic, try making an air fryer grilled cheese, spinach and feta grilled cheese, or pesto grilled cheese. Or, if you’re looking for something on the lighter side, try pairing this tomato soup with a veggie sandwich or a classic cucumber sandwich. Or just serve it with some garlic bread on the side.
See how we calculate recipe costs here.
Preheat the oven to 400ºF. Cut 3 lbs. of fresh, ripe tomatoes into quarters (or, if using a small variety, cut in half). Slice one yellow onion into 1-inch wide wedges and peel four cloves of garlic. Add the tomatoes, onions, and garlic to a large sheet pan. Add ¼ tsp salt, ⅛ tsp pepper, and 2 Tbsp olive oil, then toss to coat.
Roast the tomatoes, onions, and garlic in the preheated 400ºF oven for 40-45 minutes, or until there is some browning on the edges of the tomatoes and onions.
Transfer the vegetables and all their juices to a soup pot and use an immersion blender to purée. Or, transfer them to a blender and the broth to cool them down, then purée.
Add ½ tsp dried basil and 2 cups of vegetable broth to the pot with the puréed vegetables. Place the pot over medium heat and allow it to come up to a simmer. Simmer the soup, stirring occasionally, for about 10 minutes.
After simmering for about 10 minutes, give the soup a taste and add salt to help the flavors pop. The amount of salt needed will depend greatly on the salt content of the broth used, so start with ¼ tsp and add more until the soup tastes vibrant.
Don’t forget to make an epic grilled cheese to go along with your fresh homemade tomato soup!
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Introducing our delicious lentil bolognese – a meatless take on the beloved Italian favorite! It blends brown lentils, savory tomato sauce, veggies, and aromatic herbs to create a hearty and flavorful dish that’s a must-try. Get ready for a…
Introducing our delicious lentil bolognese – a meatless take on the beloved Italian favorite! It blends brown lentils, savory tomato sauce, veggies, and aromatic herbs to create a hearty and flavorful dish that’s a must-try. Get ready for a tasty plant-based bolognese treat that’ll leave you craving more. For more plant-based versions of the traditional...
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