The ultimate homemade tomato basil soup made with fresh roasted tomatoes, garlic, and caramelized onions. Serve with Italian stuffed breads for a hearty winter meal! We recommend pairing with Connecticut's own Venice Bakery Stuffed Breads, which you can buy right here at the Apple Barrel Farm Market.

 

 

Ingredients: 

3 pounds roma or plum tomatoes, cut in half

8 cloves garlic, peeled

3-1/2 tbspn olive oil, divided

Freshly ground salt and pepper

2 yellow onions, thinly sliced

½ cup packed basil leaves

½ tspn dried oregano

1-2 cups water or vegetarian broth, depending on how thick you want the soup

Parmesan cheese for topping

 Directions: 

1. Preheat oven to 400 degrees.  Line a large baking sheet with parchment paper.  Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil.  Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
2. While the tomatoes are roasting, make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat.  Add the onion slices and stir to coat the onions with olive oil.  Cook, stirring occasionally.  Check the onions every 5-10 minutes until they have completely caramelized and turned golden in color. This usually takes 20 minutes.
3. Once the tomatoes and garlic are done roasting, allow them to cool for 10 minues, then add them to a food processor or high powered blender and blend until smooth.  Next add basil and caramelized onion and blend again. Alternatively you can add the tomatoes to a large pot and use an immersion blender.
4. After blending, transfer back to pot, turn to medium low heat and add in oregano, water or vegetarian broth and salt and pepper to taste.  Allow tomato soup to simmer 10 minutes before serving.  To serve, garnish with parmesan cheese and serve with stuffed breads, if desired.  Serves 4.

Butternut and acorn squash are combined with carrots, onions, broth and a dollop of Lyman's Own Applesauce. Hearty and chock full of vitamins and nutrients, it's the perfect soup for curling up by the fire this winter.

 

 

 

Ingredients: 

2 acorn squash

1 large butternut squash

6 tbspns unsalted butter

6 tbspns brown sugar

3 carrots, peeled and halved

48 oz. chicken broth, divided

1 tspn cinnamon

pinch of cayenne pepper

1 cup Lyman's Own applesauce (available only at the Apple Barrel Farm Market)

1/2 cup sour cream

pinch of nutmeg

2 sprigs fresh thyme

fresh ground pepper

 Directions: 

1. Preheat oven to 350.  Cut squash in half and scrape out seeds and pulp and discard.  Place squash with cavity side facing up in a very large roasting pan.  Fill each cavity with a tablespoon of butter and brown sugar.  Arrange carrots and onion around squash.  Fill pan with 2 cups of the chicken broth and tightly cover pan with aluminum foil (make sure it's sealed tightly or broth will evaporate and it may burn.)  Bake for 2 hours.
2. Remove pan from oven.  Remove aluminum foil carefully.  Let vegetables cool for about 10 minutes. Scoop squash out of it's skin and place in a large stock pot.  Discard skins. Add carrots, onion, and any left over broth to the stockpot.  Add cinnamon, cayenne pepper, and remaining broth.  Mix well and bring to a boil. Reduce heat and simmer for 10 minutes.
3. Puree the soup in a blender or food processor in batches.  Return to a clean pot.
4. Top each bowl with a dollop of applesauce, sour cream, fresh thyme, nutmeg, and fresh ground pepper before serving.