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Soup’s on! Try this vegetarian-friendly Spicy Tomato Soup tonight. Cook tomatoes, carrots and shallots in oil on the stovetop. Then coat vegetables with a kicked-up blend of McCormick® paprika, red pepper and garlic powder. Roast and puree with Kitchen Basics® Organic Vegetable Stock until smooth. Serve with a sliced avocado garnish for a cool contrast.
Toss tomatoes, carrots and shallots with oil in large. Sprinkle with seasonings; toss to coat. Place in single layer on foil-lined large baking pan.
Roast n preheated 425°F oven 45 minutes.
Place 1/3 of the vegetables and 1/3 of the stock in blender container; cover. Blend on high speed until pureed. Repeat with remaining vegetables and stock. Serve with sliced avocado.