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Roasted Lima Bean and Tomato Soup Recipe

Ingredients

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried basil

1 teaspoon dried parsley

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon ground black pepper

1 clove garlic, peeled and minced

2 tablespoons butter

1 cup tomato paste

2 tablespoons tomato puree

Directions

Heat oil in a large pot over medium heat. Saute the dried basil, basil, dried basil, parsley, nutmeg and pepper; cook, stirring occasionally, for 3 to 5 minutes. Stir in the garlic, butter and tomato paste; cook, stirring occasionally, for 2 to 3 minutes. Stir in the tomato puree, tomato paste and tomato puree. Return mixture to heat and stir until well blended. Reduce heat to medium-low and simmer, covered, for 35 to 40 minutes.

Comments

mughunys69 writes:

⭐ ⭐ ⭐ ⭐ ⭐

Looks and tastes great! I followed the recipe exactly to the letter so all that predicted success went bust. It was super easy to make and quick to prepare. I didn't measure out the hot sauce until I added it in at the end but I will easily make it again. Rather wait for the sriracha, sriracha is so nice but only when fresh and it was frozen solid at the end. But it was still pretty thin so I'll be making this again.