The Best Tomato Pie

Alabama Tomato Pie slice on white plate with pie dish behind it.

Filled with creamy mayonnaise and cheddar cheese mixture layered in between thick sliced of summer tomatoes makes this The Best Tomato Pie. There’s no better way to close out summer than making this delicious southern recipe.

Tomato season is underway and creating a dinner that is fresh with tomatoes is at the top of the list. Try this sausage tomato gnocchi, creamy tomato basil chicken or creamy tomato Italian parmesan chicken for more tomato recipes.

Alabama Tomato Pie slice on white plate with pie dish behind it.

The Best Tomato Pie

Growing up in Alabama, Tomato Pie was a summer staple and one we enjoyed often. It’s Aimee here from the site Aimee Mars and southern recipes are my specialty. The basic ingredients in this simple and delicious recipe are mainly the same for all, but there are several different ways to prepare it. One this is for certain though, every end of summer should include this delicious recipe.

Ingredients in Tomato Pie

This savory pie is made of just a few basic ingredients, most of which you probably have on hand. The key is choosing super firm tomatoes, whether they come from your own garden, farmers market, or your local grocery store. Use your fingertips to gently squeeze the tomatoes to test their firmness.

  • 9-inch pie shell: you can use a store-bought pie shell if you’re looking to make this recipe quickly or you can make a delicious one of your own like this buttermilk pie crust.
  • 6 Tomatoes, large and very ripe: the firmer the tomatoes the better. If the tomatoes are too soft they’ll have way too much moisture, which will make your pie soggy.
  • Salt: this is just a basic salt for coating the tomatoes before adding them to the recipe, it helps to drain any additional water.
  • Fresh Basil: basil and tomato were meant to go together and putting this fresh ingredient in tomato pie are no different. I highly recommend using fresh basil if you can find it.
  • Freshly Shredded Cheddar Cheese: you can use already shredded cheddar cheese for this recipe, but shredded your own makes it slightly softer and so it melts perfectly together into the pie.
  • Mayonnaise: this key ingredient slightly holds this pie together and adds some delicious flavor.
  • Seasoning: salt, pepper, and garlic powder and the main spices for this recipe, however, you can easily add in some more such as paprika and chili powder if you like a spicier version.

Tomato pie in a white pie dish with fresh basil on top

How to Make Tomato Pie

  1. Prepare the Tomatoes: slice the tomatoes about 1/4-inch in thickness and lay them flat in a single layer on a paper towel-lined baking sheet. Cover the tomatoes in salt and then a top layer of paper towels and let sit for 10 minutes.
  2. Mix the Base: In a large bowl combine the shredded cheese, mayonnaise, fresh basil, and seasoning until fully combined.
  3. Arrange: place your desired pie shell into a pie dish and begin to arrange the pie by layering a single layer of tomatoes on the bottom. Then spread half of the cheese mixture on top of the tomatoes. Place another layer of tomatoes, overlapping some, on top, and repeat with the remaining cheese mixture. Finish layering the pie with some tomatoes on top. Firmly press the tomatoes in so the mixture comes together. Sprinkle some additional basil on top if desired.
  4. Bake: Place the pie in a pre-heated oven at 350º F and bake for 35 to 45 minutes, until the cheese becomes bubbly.

Which Tomatoes are Best for Tomato Pie?

The standard beefsteak or plum tomatoes work best for tomato pie because they’re not as juicy as tomatoes such as heirloom. Make sure to choose tomatoes that are firm to touch and not soft. If you really want to use heirloom tomatoes then you absolutely can, just also make sure they’re super firm. If you choose tomatoes that are too soft it will be hard to remove the water content and your pie will turn out soggy.

Can I use a Store-Bought Pie Crust?

Yes! If you’re short on time or just don’t want to hassle with making a crust then a store-bought crust will work just as well. There is one trick I always like to use though, and that’s to double up the crust. Purchase a dough that comes with two shells and layer one right on top of the other in your pie dish. This makes for an extra thick crust.

Slice of tomato pie on a white dish

What to Serve with Tomato Pie:

This pie is surprisingly filling, and since it’s a summer recipe it pairs perfectly with the most traditional side dishes. Some of my favorites are listed below.

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The Best Tomato Pie

Filled with creamy mayonnaise and cheddar cheese mixture layered in between thick sliced of summer tomatoes makes this The Best Tomato Pie. There's no better way to close out summer than making this delicious southern recipe.
Course Dinner
Cuisine American, Southern
Keyword tomato pie
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 Servings
Calories 279kcal
Author Aimee Mars

Ingredients

  • 1 9-inch Pie Shell
  • 6 large Tomatoes very ripe
  • 1 tablespoon Salt
  • 8 ounces Shredded Cheddar Cheese
  • 1/2 cup Mayonnaise
  • 1/4 cup Fresh Basil chopped
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Ground Black Pepper

Instructions

  • Preheat the oven to 350ºF and if making prepare the pie dough.

Prepare the Tomatoes:

  • Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.

Make the Filling:

  • In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.

Arrange the Pie:

  • Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
  • Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.

Bake:

  • Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.

Nutrition

Serving: 1slice | Calories: 279kcal | Carbohydrates: 14g | Protein: 8g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 1055mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1176IU | Vitamin C: 15mg | Calcium: 179mg | Iron: 1mg

Refrigerator Pickles

Refrigerator Pickles are easy to make and are perfectly crunchy and flavorful.  Crispy pickles have been a family favorite for years and are now so simple to make from scratch at home!

For a creative way to use your refrigerator pickles and their juice, try using them to make Copycat Chic-fil-a Nuggets or a Chic-fil-a Chicken Sandwich.  Add a pickle on the sandwich too for the perfect crunch!

Refrigerator pickles in a jar

Refrigerator Canned Pickles

Vibrant and crisp pickles make such a refreshing snack or addition to any sandwich.  Store bought jars can lack the pungent flavor and crunchy bite that makes a pickle so delicious.  That’s why pickling cucumbers at home is so amazing.  You are guaranteed they will be light and fresh and you can create the exact taste you want in your pickle by making variations in your brine.

These refrigerator pickles are loaded with the bright and fresh taste of vinegar and a hint of sweetness from the sugar and garlic.  It is so easy to become obsessed with these incredible pickles.  They will be a huge hit at any barbecue or picnic and everyone will be so impressed they are homemade!

Pickle Jar Ingredients:

Refrigerator pickles are naturally low carb, low calories, and fat free.  They are a great healthy snack.  The ingredients in the brine are pantry staples that give the pickles their signature flavor.

  • Pickling Cucumbers: These are different than the smooth cucumbers you may be picturing. Instead, look for short, bumpy skinned cucumbers.
  • Fresh Dill: Adds the dill flavor you expect in a pickle.
  • Water: The base of the brine that the cucumbers soak in.
  • Vinegar: Helps break down the cucumber and soak in the flavors.
  • Pickling Spices: Add even more great taste to these pickles.
  • Sugar: Balances the other salty flavors.
  • Salt: If you are on a low sodium diet, reduce the amount of salt you add in.
  • Garlic: Place a garlic clove on top of the brine for a rich smooth flavor.

Let’s Make Pickles!

Pickles are surprisingly easy to make at home.  Simply cut cucumber and allow it to soak in the vinegar and pickling spice mixture.  This is a no fail recipe that requires little effort and time, but delivers huge flavor that your whole family will enjoy!

  1. Cut cucumbers: Slice cucumbers as desired, lengthwise or horizontal. Place in 2 (16 ounce) mason jars.
  2. Fill jars: Place the dill into the jars.
  3. Mix brine: In a bowl combine water, vinegar, pickling spices, salt and sugar. Pour into the jar until the liquid is covering the cucumbers.  Place a garlic clove on top and seal.
  4. Refrigerate: Let the pickles soak for at least 24 hours.

The process of canning pickles.

Tips and Variations for Homemade Pickles:

To make canned pickles even better, tweak the brine to suit your taste preferences.  You can load the pickles up with your favorite spices and have total control over the ingredients.  Every bite will be bursting with personalized flavor!

  • Serve with: Zesty pickles are great stacked up on burgers and sandwiches like this Big Mac burger or an ultimate Cuban sandwich. They also make a great snack alongside Chicken Caesar Salad wraps on a picnic.
  • Spicy Pickles: If you love spicy pickles add a bit of red pepper flakes to your liquid.
  • Boil the brine: For even more amazing flavor, try boiling your brine. Just make sure to let it cool completely before adding in your pickles or they will become soft.  If you decide to boil your brine, do not use pans with metal in them like copper or cast iron, or you will get a metallic taste.  Instead, stick to stainless steel or ceramic.
  • Presentation: Slice the cucumbers differently depending on their use. For example, cut them into spears for snacking.  However, when making them to use in sandwiches you will want to slice them into round slices or long thin slices.

How Long Do Canned Pickles Last?

Your homemade pickles will be fresh in your refrigerator for up to 2 months.  However, once you try them you will see they will not last that long!  They do become more soggy the longer they sit, so for the best crunch use soon after making them.

Jar of refrigerator pickles.

More Homemade Condiment Recipes:

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Refrigerator Pickles

Refrigerator Pickles are easy to make and are perfectly crunchy and flavorful.  Crispy pickles have been a family favorite for years and are now so simple to make from scratch at home!
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword canned pickles, pickles, refrigerator pickles
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 Jars of Pickles
Calories 157kcal
Author Alyssa Rivers

Ingredients

  • 6 Pickling Cucumbers
  • 2 Tablespoons fresh dill
  • 1 cup water
  • 2/3 cup vinegar
  • 1 Tablespoon pickling spices
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 garlic clove

Instructions

  • Slice cucumbers as desired, lengthwise or horizontal. Place in 2 (16 ounce) mason jars.
  • Place the dill into the jars.
  • In a bowl combine water, vinegar, pickling spices, salt and sugar. Pour into the jar until the liquid is covering the cucumbers. Place a garlic clove on top and seal. Refrigerate for at least 24 hours.

Nutrition

Calories: 157kcal | Carbohydrates: 28g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 1191mg | Potassium: 1255mg | Fiber: 7g | Sugar: 18g | Vitamin A: 679IU | Vitamin C: 30mg | Calcium: 151mg | Iron: 2mg

Crispy Parmesan Fried Zucchini

Crispy Parmesan Fried Zucchini are savory parmesan and panko coated zucchini bites.  They will quickly become a favorite for an easy and crowd-pleasing snack, appetizer or side dish!

If you love zucchini, but you are looking for an alternative to frying, try Baked Zucchini Fries or Roasted Parmesan Garlic Zucchini Spears. These recipes deliver flavorful zucchini with a light and tasty crisp!

Crispy Parmesan Fried Zucchini on a white plate with marinara sauce.

Crispy Parmesan Fried Zucchini

Zucchini is one of my favorite summer sides because there are so many amazing ways to cook it!  This crispy parmesan version has to be one of my best versions so far.  The crunch of a simple panko breading on the outside and the tender zucchini on the inside tastes so good.  You won’t be able to eat just one.They are so incredible you will keep going back for more!

Just because something is fried does not mean it is has to taste heavy and oily.  The panko bread crumbs in this recipe give the outside of the zucchini a light and airy crunch and the italian seasonings keeps the flavor fresh.  The crispy texture of each bite and the nutty parmesan flavor is addicting!  Serve them as an appetizer, snack, or side dish and this will become a family favorite in no time!

Zucchini Ingredients:

These ingredients are all you need to create the perfect crisp zucchini.  The texture and flavor they give this healthy veggie is amazing. This will be the best zucchini you have had!

  • Medium Zucchini: Look for a zucchini that is about 6-8 inches long.  It should feel heavy and have smooth dark green skin.
  • Salt and Pepper: To taste.
  • Flour: All purpose flour works well for frying.
  • Eggs: Lightly beat egg in a small bowl.  Dredging the zucchini slices in this will create a thicker more stable crust.
  • Panko: Since panko is so light and airy it creates the perfect crispy skin.
  • Parmesan Cheese: The nutty flavor of the cheese is the perfect balance to the
  • Italian Seasoning: This seasoning blend is so versitile and goes great with the panko and parmesan crust.
  • Oil: Olive oil or canola oil need to be heated to 350 degrees before adding zucchini.

How to Fry Crispy Parmesan Fried Zucchini:

Slice and season the zucchini then batter and fry.  The steps to the perfect fried parmesan zucchini are quick and easy to follow.  It is a simple recipe that will be a huge hit!

  1. Prepare zucchini: Evenly slice zucchini and sprinkle with salt and pepper. Then allow to sit for a few minutes and pat dry any excess moisture with a paper towel.
  2. Prepare batter stations: Put the flour in a small bowl.  In a separate bowl, whisk the eggs. In a third bowl, combine the Panko, parmesan cheese, and Italian seasoning.
  3. Dip the zucchini: First dip in the flour, then the egg, then lastly in the Panko mixture.
  4. Fry: Add the oil to a medium saucepan 1/2 inch up the sides. Then preheat to medium high heat (350 degrees).  When the oil is ready, add the zucchini and fry for 4-5 minutes or until the zucchini is brown and crispy.
  5. Serve: Ranch, marinara or any favorite dipping sauce like fry sauce would go great with this parmesan zucchini.

Steps to make crispy parmesan fried zucchini.

Tips for Frying the Most Crispy Parmesan Zucchini:

The best part of fried parmesan zucchini is the perfect crisp in each bite.  To achieve the soft and flavorful zucchini inside without an over-done crust, it is important to pay attention to a few easy details.

  • Even slices: Slice all pieces to the same thickness.  Otherwise, some will be overcooked and some under.  A slicer will give you the most consistent slices.
  • Pat dry: Remove as much liquid as possible from the sliced zucchini before frying.  To do this, season with salt and let it sit for a few minutes.  Then pat dry with a paper towel.
  • Thin batter: Don’t cake on batter to each slice or it will just fall off as it fries. Go for a nice even thin coating of the delicious batter.
  • Keep your oil hot! The oil needs to stay in the 350-375 degrees range.  This will cook the zucchini quickly and not soak in too much oil.
  • Even spacing: Space out your zucchini slices in the pan and do not let them overlap.

Storing Fried Zucchini:

This amazing parmesan zucchini does not have to be enjoyed only in the summer, because this recipe does freeze well!  That means you will have some delicious zucchini ready to go well into the fall and winter to keep this family favorite recipe coming for many months of the year!

  • Refrigerator Storage: You should store your zucchini in the refrigerator at all times and it will keep well for up to 5 days.
  • To Freeze already cooked zucchini: Lay zucchini out on a parchment paper lined baking sheet and place in the freezer.  This will allow the slices to freeze individually and save you a headache when reheating.  Once the slices are frozen, you can move them to a ziploc bag and store in the freezer.
  • To Freeze raw whole zucchini: For best tasting zucchini you will want to blanch them before storing.  This will help the veggie keep its flavor and color.  To blanch: Add zucchini slices to boiling salt water for 2-3 minutes then add to ice water for 3 minutes.  Drain very well and dry completely before freezing.
  • Reheating Directions: When you are ready to pull out your frozen whole zucchini you can thaw it by placing it in the refrigerator overnight or by heating in the oven.  If you thaw in the refrigerator, you will want to cook within 3-4 days.  For cooked zucchini, you do not need to thaw and can reheat it right away.  Bake in the oven at 375 or broil them until they are crispy and sizzling all over.

Dipping a zucchini slice in marinara sauce.

More Savory Zucchini Recipes:

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Crispy Parmesan Fried Zucchini

Crispy Parmesan Fried Zucchini are savory parmesan and panko coated zucchini bites.  They will quickly become a favorite for an easy and crowd-pleasing snack, appetizer or side dish!
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword crispy fried zucchini, crispy parmesan zucchini, crispy parmsan fried zucchini, crispy zucchini, fried zucchini, parmesan fried zucchini, zucchini recipes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 People
Calories 240kcal
Author Alyssa Rivers

Ingredients

  • 2 medium sized zucchini sliced
  • salt and pepper
  • 1 cup flour
  • 3 large eggs
  • 1 cup Panko
  • 1/4 cup parmesan cheese
  • 1 Tablespoon Italian seasoning
  • oil for frying

Instructions

  • Salt and pepper the sliced zucchini. Put the flour in a small bowl. Whisk the eggs in a small bowl, and combine the Panko, parmesan cheese, and Italian seasoning in another small bowl.
  • Dip the zucchini in the flour, then the egg, then lastly in the Panko mixture.
  • Add the oil to a medium saucepan 1/2 inch up the sides. Preheat to medium high heat (350 degrees). Add the zucchini and fry for 4-5 minutes or until the zucchini is brown and crispy. Serve with ranch, marinara or favorite dipping sauce.

Nutrition

Calories: 240kcal | Carbohydrates: 39g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 123mg | Sodium: 166mg | Potassium: 380mg | Fiber: 3g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 18mg | Calcium: 86mg | Iron: 4mg

Grilled Portobello Burgers

Grilled Portobello Burgers are delicious, meaty and savory marinated portobello mushrooms, grilled to perfection and stacked in a soft toasted bun!  Quick and easy to grill, these mushrooms are so impressive and will become a new family favorite!

Portobello mushrooms are an amazing ingredient that will be the star of any recipe.  Try Grilled Honey Balsamic Portobello Mushrooms or Southwest Sausage and Egg Stuffed Portobello Mushroom for more of the intense portobello flavor created with simple to follow recipes.

Finished portobello burger on a wooden board.

Grilled Portobello Burgers

Grilled Portobello Burgers are so satisfying!  They have all the delicious meaty texture you would expect from a burger plus the savory and tangy taste of the marinated mushroom is just right. After they soak in the marinade, the mushrooms are so tender and flavorful.  Layer them with cheese and extra veggies then top with a soft toasted bun for the perfect vegetarian burger!

Portobello mushrooms are super easy to grill because they grill so quickly!  In just 5 minutes per side, they make a quick and amazing dinner.  The flavor from the smoky grill enhances their incredible taste and makes them irresistible!  This recipe is a MUST try dinner your family will go crazy over.

Burger Ingredients:

These ingredients come together to make the most amazing savory marinade.  The flavors absorb all throughout this portobello burger making it juicy and tender.  It tastes so amazing and is an easy meal for your family to enjoy any night of the week!

  • Olive oil: Seeps into the skin and takes the marinade flavors into the mushroom as it sits.
  • Melted Butter: Rich flavor that soaks in with the marinade.
  • Garlic Cloves: Minced
  • Balsamic vinegar: An acidic ingredient that will help tenderize the portobello mushroom.
  • Soy sauce: Savory liquid flavoring in the marinade.
  • Honey: Adds a bit of sweetness to the marinade.
  • Salt and Pepper: To taste!
  • Hamburger Buns: Toast the bun for a couple of minutes on the grill to create the perfect texture.
  • Optional Toppings: Cheese, arugula, tomato, red onion, mayonnaise

Grilling Mushrooms:

Grilled portobello burgers are super easy to make!  Whisk together the marinade and in just 10 minutes you are ready to grill.  In less than 30 minutes you can have dinner on the table!  The simplicity of this recipe makes it perfect for a quick weeknight meal, but it is impressive enough to choose when entertaining too!

  1. Whisk: In a small bowl whisk together olive oil, butter, garlic, soy sauce, sugar, and salt and pepper.
  2. Prepare mushrooms: Prepare portobello mushrooms by gently removing stem from the mushrooms. Using a spoon scrape out the gills. Set the mushrooms in a 9×13 inch pan.
  3. Marinate mushrooms: Add the marinade and soak for 10 minutes.
  4. Grill: Preheat the grill to medium high heat. Place the mushrooms on the grilled grill each side for 5 minutes.
  5. Serve: Remove from grill and put on a bun with favorite toppings.

Steps to make grilled portobello mushrooms.

How to Serve Mushroom Burgers:

Grilled portobello mushroom burgers can be plated as a sandwich complete with bun and side.  In burger form, it makes the perfect vegetarian option at a cook out.  Or, put the marinated portobello on top of a regular ground beef burger for mega flavor!  Another great way to serve your grilled portobello mushroom is as a steak with no bun for a tasty low-carb and meatless version.

    • Great sides: Fries are a classic choice with any burger and this portobello burger is no exception! Garlic Sweet Potato fries are my favorite!
    • Toppings: Cheese, arugula, tomato, red onion, and mayonnaise are great toppings to start with!
    • Sauce: Spread pesto or garlic aioli all over your toasted bun or your make your favorite dipping sauce.
    • Cheese: Different types of cheese will give this burger a different personality. A sharp cheddar would be fantastic but really any melting cheese gives this burger the perfect ooey gooey element it needs.
    • Double stack: Double stack the mushrooms with an extra layer of cheese for a more hearty burger that will satisfy even the biggest appetite.

Portobello mushrooms cooking on a grill pan.

Storing Portobello Burgers:

This family favorite is easy to store for amazing leftovers!  Once the mushrooms have cooled completely store in an air tight container or resealable plastic bag within 2 hours.  They will be good for 3 to 5 days in the refrigerator.  If you don’t plan to eat the leftovers right way, the best way to save these is in the freezer.  By storing them in the freezer, they are able to be used for up to a year!

  • To thaw: The best method of thawing is in the refrigerator overnight.  However, if you are in a rush you can thaw them in cold water or in the microwave.  If you thaw in the refrigerator you have 3 to 4 days to use them.  When doing a quick thaw use immediately and to not re-freeze.

Layering portobello mushrooms in a hamburger bun with tomato, arugala, and onion.

More Mushroom Recipes to Try:

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Grilled Portobello Burgers

Grilled Portobello Burgers are delicious, meaty and savory marinated portobello mushrooms, grilled to perfection and stacked in a soft toasted bun!  Quick and easy to grill, these mushrooms are so impressive and will become a new family favorite!
Course Dinner, Main Course
Cuisine American
Keyword burgers, grilled burger, grilled portobello burgers, portobello burger
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Burgers
Calories 210kcal
Author Alyssa Rivers

Ingredients

  • 1 Tablespoon Olive oil
  • 1 Tablespoon Melted Butter
  • 2 Garlic Cloves minced
  • 1/4 cup balsamic vinegar
  • 1 Tablespoon soy sauce
  • 1 Tablespoon honey
  • salt and pepper
  • portobello mushroom
  • 4 hamburger buns

Optional Toppings:

  • cheese
  • arugula
  • tomato
  • red onion
  • mayonnaise

Instructions

  • In a small bowl whisk together olive oil, butter, garlic, soy sauce, honey, salt and pepper.
  • Prepare portobello mushrooms by gently removing stem from the mushrooms. Using a spoon scrape out the gills. Set the mushrooms in a 9x13 inch pan. Add the marinade and soak for 10 minutes.
  • Preheat the grill to medium high heat. Place the mushrooms on the grilled grill each side for 5 minutes. Remove from grill and put on a bun with favorite toppings.

Nutrition

Calories: 210kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 496mg | Potassium: 82mg | Fiber: 1g | Sugar: 10g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg

 

 

 

A hand holding a finished portobello burger.

Caprese Salad

Caprese Salad is made with layers of fresh tomato slices, basil, and mozzarella cheese, then drizzled with balsamic glaze and topped with a sprinkle of salt and pepper.  It is the perfect summer meal that you will crave all year!

Tomato and mozzarella appetizers start your menu off with great color and flavors, so try Easiest Bruschetta Recipe or Italian Avocado Cucumber Salad.  These fresh and colorful apps are great for entertaining or for a typical Tuesday.

Caprese Salad on a white plate.

Caprese Salad Recipe

Summertime is one of my very favorite seasons! Being outside and seeing the bright colors makes me happy. I seem to crave lighter meals during this time of year and love this caprese salad recipe. Fresh fruits and vegetables become my go-to snacks and adding them to each meal makes it even better. Tomatoes are rich in flavor but have a light and airy taste to them. The fresh flavors in this salad come alive and make the perfect combination!

Tomatoes and mozzarella are the two main ingredients. The sweet and colorful tomatoes were so juicy and soaked in the balsamic glaze. The mozzarella’s soft, creamy texture was perfect! The basil and coarse salt gave just the right Italian spices that are original to this salad.  Don’t overlook this salad, it may be simple to make, but it is so impressive and beautiful on the plate. This caprese salad is my first choice for a fantastic summer salad for sure!

Where did Caprese Salad Come From?

The name literally means “salad of Capri” due to its original home on the island of Capri.  It is pronounced “Cuh-prey-zey.” There is not a real reason behind it but a few myths that formed around fresh tomatoes and a type of cheese with a sweet basil leaf over top. It is popular in Italy and one of the most famous salads there.

What’s in a Fresh Caprese Salad?

Whenever I am at the farmers market in the summer and I see all the fresh tomatoes I get so excited to create this colorful salad.  This ingredient list is so short I have it memorized.  It is really such a simple list of ingredients that picking quality is vital! It will make all the difference to have fresh from the garden or farm ingredients.

  • Tomatoes: I love to use ripe summer tomatoes from my garden or the local farmers market.
  • Mozzarella: Slice and layer with tomatoes. If you can’t find fresh mozzarella look for burrata or bocconcini before opting for the packed version that has been wrapped and water soaked and will be rubbery and won’t absorb the oils and flavors as well.
  • Olive Oil: Extra virgin olive oil is the best for this salad.
  • Balsamic Glaze: Drizzle on top of the layers of mozzarella and tomatoes.
  • Sea Salt and Pepper: To taste.  My opinion is you must use a coarse salt and a freshly ground black pepper.
  • Basil: Fresh will give you the most vibrant flavor!

How to Prepare a Italian Caprese Salad:

To make this fresh and satisfying summer salad, you will just need to slice the ingredients, layer them, and drizzle with olive oil and balsamic glaze.  It will be ready in a flash and gone just as quickly because this caprese salad is unbelievably good!

  1. Slice tomatoes: Cut as evenly as possible into ¼ inch thick slices.
  2. Slice cheese: Use a cheese cutter to slice cheese into ¼ inch pieces.
  3. Layer: Place tomatoes and cheese on a plate in layers.
  4. Drizzle: Top with a drizzle of olive oil and balsamic glaze.   Then sprinkle with flaked sea salt, pepper and fresh basil.

The Recipe Critic Pro Tip:

To create a professional looking display use a serrated knife to cut easily through the tomato and make clean even slices.  Also, make sure to match your tomato size to the size slice of cheese for the best looking presentation.

Ingredients for Caprese salad.

 

What do I Serve with an Italian Salad:

This easy fresh salad has sweet and fresh flavors that pair very well with savory sidekicks.  Add meat or bread to make this amazing appetizer into a complete meal.

  • Cured meat slices
  • Flank steak
  • Grilled Chicken
  • Toast
  • Salad

Salad Variations:

I love the original layered and drizzled version of this salad.  It presents so beautifully.  The red and white colors are even a bit patriotic if you ask me.  Here are some great ideas to take this salad to the next level.  I guarantee you will be craving these fresh flavors and making this salad a ton!  So, you may want a few variations to keep it interesting! 🙂

  • Chopped salad: Chop all the ingredients and toss with vinaigrette instead of layering.
  • SkewersStack grape or cherry tomatoes and mini mozzarella balls then drizzle with balsamic.

Storing Tomato and Mozzarella Salad:

The fresh from the garden flavors are clearly going to be most vibrant and bold if served immediately.  However, that is not always possible.  Sometimes, making a salad ahead can be a lifesaver and this salad can be made ahead.  I recommend storing the ingredients separately and layering and plating at the last second. To store, you will need to cover tightly in a container, aluminum foil or plastic wrap and then follow the freshness timelines below:

  • Sliced Tomatoes: 3-4 days refrigerated 2 months freezer.
  • Freezing tomatoes: Although they will last for 2 months in the freezer, I don’t recommend using frozen tomatoes for this salad because they will become mushy when you thaw them. If you plan to use them in a sauce or cooked meal it would be different, but for this salad, frozen tomatoes just won’t do.
  • Mozzarella: Refrigerate 1-2 weeks, Freeze up to 6 months.
  • Storing tip: When storing mozzarella wrap the cheese in wax or parchment paper before you cover with plastic wrap or aluminum foil.

Close up on caprese salad.

More Caprese Recipes:

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Caprese Salad

Caprese Salad is made with layers of fresh tomato slices, basil, and mozzarella cheese, then drizzled with balsamic glaze and topped with a sprinkle of salt and pepper.  It is the perfect summer meal that you will crave all year!
Course Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine Italian, Italian American
Keyword caprese salad, caprese salad recipes, salad caprese
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 People
Calories 742kcal
Author Alyssa Rivers

Ingredients

  • 4 medium ripe tomatoes
  • 1 pound fresh mozzarella
  • 1 teaspoon olive oil
  • balsamic glaze
  • flaked sea salt
  • pepper
  • fresh basil

Instructions

  • Start by slicing tomatoes 1/4 inch thick. Slice the cheese 1/4 inch thick. Layer the tomatoes and cheese on a plate. Drizzle with olive oil and balsamic glaze. Top with flaked sea salt, pepper and fresh basil.

Nutrition

Calories: 742kcal | Carbohydrates: 15g | Protein: 52g | Fat: 53g | Saturated Fat: 30g | Cholesterol: 179mg | Sodium: 1434mg | Potassium: 755mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3582IU | Vitamin C: 34mg | Calcium: 1170mg | Iron: 2mg

 

Grilled Vegetable Kabobs

Grilled vegetable kabobs served on a platter

Grilled Vegetable Kabobs are tossed in a spicy lemony marinade and grilled till lightly charred. They soak up all the flavor and become juicy, tender but remain slightly crunchy.

If you love summer grilling recipes, try out our Hobo Dinner Foil Packets, Grilled Hawaiian Chicken, Grilled Coconut Lime Pineapple and Grilled Chicken Mango Salad.

Grilled vegetable kabobs served on a platter

Grilled Vegetable Kabobs

This is the best way to eat vegetables this summer. Lemony, garlicky marinade that’s got a slight spice kick from paprika and juicy veggies that stay that way on the grill. There is so much to love about this recipe. And these take just a few minutes on the grill so they are literally the first to cook and the first to finish.

Marinade for Grilled Vegetables

The marinade for these grilled veggies is really simple. I like to combine olive oil, butter (because flavour!), minced garlic, parsley, oregano, paprika, pepper, salt and lime juice. Just whisk everything together and pour it all over those veggies. Let them soak up the flavour for about ten minutes. This gives the veggies some time to sweat and the marinade to work its magic.

Make sure to use your hands to work the marinade into the veggies. That ways you’ll ensure that every tiny crevice has marinade on it. You don’t want to miss any bits and parts.

I prefer using dried herbs in the marinade because fresh herbs tend to burn easily on the grill. Dries herbs are easily available, and pack in so much flavour in just a little bit.

Pouring marinade over grilled vegetable kabobs

Vegetables for Grilled Vegetable Kabobs

You can pick from a variety of summer vegetables – corn, cherry tomatoes, zucchini, mushrooms and bell peppers are my favourite. But I also love adding pineapple, red onions, cooked baby potatoes and brussel sprouts. Just cut them into large pieces so that they don’t cook too fast and burn.

Marinated grilled vegetable kabobs in a bowl

Best Way to Cook Vegetable Kabobs:

You can make them on an outdoor grill, or if you live in an apartment and don’t have access to one, use an oven or the stove to grill these. Either way these will be delicious!

These are so easy to put together that you’ll be amazed at how good they taste when they come off the grill. The marinade can also be used for chicken, fish or steak. This recipe is so versatile!

More Grilling Recipes to Try:

Grilled vegetable kabobs served on a platter
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Grilled Vegetable Kabobs

Grilled Vegetable Kebobs take a few minutes to put together and are the perfect way to celebrate summer veggies!
Course Appetizer
Cuisine American
Keyword grilled vegetable kebobs
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 4 people
Calories 195kcal
Author Richa Gupta

Equipment

  • Grill

Ingredients

Marinade

  • 2 tablespoons Olive Oil
  • 2 tablespoons Melted Butter
  • 3/4 teaspoon minced Garlic
  • 1/2 teaspoon dried Parsley
  • 1/2 teaspoon dried Basil
  • 3/4 teaspoon Paprika
  • 1/2 teaspoon Pepper
  • 1 tablespoon Lime Juice
  • 1 teaspoon Salt

Vegetables

  • 2 Corn on the Cob cut into 5 parts
  • 1 Red Bell Pepper cubed
  • .5 pound Mushrooms
  • .5 pound Cherry Tomatoes
  • 1 Zucchini cut into rounds

Instructions

  • Prepare the grill and heat it for medium high heat cooking.
  • Whisk together all the ingredients for the marinade and pour them all over the veggies. Mix well. Let this sit for 10 minutes and then skewer the veggies.
  • Place the skewers on the grill. Cook till the vegetables are lightly charred (approx 2-2.5 minutes) and then flip them to cook the vegetables on the other side. Brush once with leftover marinade in the bowl while they cook. Once they are charred all over and tender, remove them off the grill and serve.

Nutrition

Calories: 195kcal | Carbohydrates: 17g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 653mg | Potassium: 616mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1751IU | Vitamin C: 65mg | Calcium: 17mg | Iron: 1mg

Vegan Buddha Bowl

This Vegan Buddha Bowl is loaded with colorful raw summer vegetables, whole grains, good fats, and topped with a tangy creamy balsamic dressing. Make adjustments to use up whatever vegetables you have on hand and enjoy this delicious vegan meal for lunch or dinner all summer long!

It’s summer time and there is an abundance of fresh produce ready to be eaten! A great way to enjoy all those vibrant vegetables is in a Buddha Bowl! For more well balanced meals, try Cilantro Lime Chicken Salad, Summer Cobb Salad, and Asian Turkey Lettuce Wraps.

A large Buddha Bowl with spinach, quinoa, carrots, cucumbers, tomatoes, chickpeas, and avocado with a jar or dark creamy dressing to the side.

VEGAN BUDDHA BOWL

If you’d like to eat a more balanced diet, start making Buddha Bowls! They are so easy to throw together, taste awesome, and make you feel so good. They are so versatile but here is a my fresh garden version that is loaded with raw crisp veggies, chickpeas, quinoa, spinach, basil, and topped with a yummy creamy balsamic dressing.

WHAT IS A BUDDHA BOWL?

A buddha bowl is a plant-based one-dish meal. It is usually made and served in a large bowl and consists of: a whole grain, greens, protein (usually vegan), vegetables, toppings, and a sauce. Some might also refer to it as a bliss bowl, power bowl, glow bowl, hippie bowl,…

A true Buddha bowl is vegetarian and typically vegan since Buddhists follow a plant-based diet but you will find that some “buddha bowls” have meat.

Various size bowls of vegetables, quinoa, seeds, chickpeas, and dressing.

WHERE DID BUDDHA BOWLS GET THEIR NAME?

It is thought that the name might come from the fact that people would place food into Buddha’s bowl as a donation as he walked the streets.

It could also possibly be called this because balance is an important Buddhist concept and this dish is a balanced meal of vegetables, protein, and healthy fats.

The large stuffed bowl, resembling Buddha’s belly could also be a reason.

A close up shot of chickpeas and vegetables in a bowl.

HOW TO MAKE A BUDDHA BOWL:

COOK THE QUINOA:

  • Place water and quinoa in a 2 quart pot and bring to a boil over medium high heat. Reduce heat to low, stir in salt, and allow to simmer for about 15 minutes or until a white tail appears around the grains.
  • Remove from heat, cover with lid, and let sit for 5 minutes. Fluff and then serve or refrigerate.

MAKE THE CREAMY BALSAMIC DRESSING:

  • Puree all dressing ingredients together in a blender or with an immersion blender until smooth. Place in jar and refrigerate until ready to use.

ASSEMBLE THE BOWLS:

  • Assemble bowls with spinach, quinoa (warm or cold), chick peas, carrots, cucumbers, tomatoes, avocado, sunflower seeds, and basil. Drizzle with dressing and serve.

BUDDHA BOWL SAUCE:

You can really use any dressing or sauce for a buddha bowl. Some of my favorites are: tahini dressing, Creamy Cilantro Lime Dressing, pesto, a drizzle of plain olive oil, or this Creamy Balsamic Dressing.

To make this bowl completely vegan, use a vegan mayonnaise or yogurt. Regular mayo and Greek yogurt work great too.

Smooth creamy balsamic dressing in a jar with a spoon dripping dressing back into the jar.

WHAT ELSE CAN YOU PUT IN A BUDDHA BOWL?

Honestly, you can put whatever you heart desires into that bowl. Here are some ideas so you can make more Buddha Bowls:

  • Grains: brown rice, quinoa, barley, farro, bulgur wheat…
  • Greens: spinach, romaine, spring greens, arugula, kale…
  • Vegetables: these can be raw, steamed, or roasted- sweet potatoes, broccoli, radish, cabbage, bell peppers, onions, beets, tomatoes, carrots, cucumber, peas, corn…
  • Plant Based Proteins: Beans, lentils, chickpeas, tofu, tempeh, edamame…
  • Toppings: nuts, seeds, dried or fresh fruit, herbs…
  • Fats/Dressings: olive oil, avocado, hummus, pesto, tahini, peanut sauce…

A salad of spinach, cucumbers, grape tomatoes, carrot ribbons, avocado, chickpeas, and quinoa all mixed together.

HOW TO MEAL PREP:

If you are not planning on serving all 4 bowls in one sitting, you can store the remaining ingredients in the fridge in large 64 ounce jars.

Place ingredients into the jars in this order: dressing, quinoa, carrots, cucumber, tomatoes, and spinach. I recommend adding avocado just before serving since they brown. The sunflower seeds can be placed in the top of the jar but can get a little soft so I would add those just before serving as well so you get maximum crunchy texture.

 

A raw vegetable Vegan Buddha Bowl made up of with spinach, carrots, avocado, chickpeas, grape tomatoes, cucumbers, quinoa, basil, sesame seeds, and a creamy balsamic dressing.

MORE QUINOA SALAD RECIPES YOU’LL LOVE:

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Vegan Buddha Bowl

This Vegan Buddha Bowl is loaded with colorful raw summer vegetables, whole grains, good fats, and topped with a tangy creamy balsamic dressing. Make adjustments to use up whatever vegetables you have on hand and enjoy this delicious vegan meal for lunch or dinner all summer long!
Course Main Course
Cuisine American
Keyword Buddha Bowl
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 452kcal
Author Melanie Dueck

Ingredients

For the Quinoa:

  • 1 cup quinoa
  • 2 cups water
  • 1/2 teaspoon salt

For the Bowl:

  • 8 cups baby spinach
  • 1 1/2 cups grape tomatoes halved
  • 1 English Cucumber sliced
  • 1 can chick peas drained and rinsed
  • 1 large avocado sliced
  • 4 carrots peeled
  • 1/4 cup sunflower seeds
  • 8 basil leaves chopped

For the Creamy Balsamic Dressing:

  • 3 tablespoons olive oil
  • 3 tablespoon balsamic vinegar
  • 3 tablespoon vegan mayonnaise or plain yogurt
  • 1 teaspoon Dijon mustard
  • 1 clove garlic
  • 1/4 teaspoon kosher salt
  • Fresh cracked black pepper

Instructions

For the Quinoa:

  • Place water and quinoa in a 2 quart pot and bring to a boil over medium high heat. Reduce heat to low, stir in salt, and allow to simmer for about 15 minutes or until a white tail appears around the grains.
  • Remove from heat, cover with lid, and let sit for 5 minutes. Fluff and then serve or refrigerate.

For the Dressing:

  • Puree all dressing ingredients together in a blender or with an immersion blender until smooth. Refrigerate until ready to use.

For assembling the bowls:

  • Assemble bowls with spinach, quinoa (warm or cold), chick peas, carrots, cucumbers, tomatoes, avocado, sunflower seeds, and basil. Drizzle with dressing and serve.

Nutrition

Calories: 452kcal | Carbohydrates: 49g | Protein: 12g | Fat: 25g | Saturated Fat: 3g | Sodium: 560mg | Potassium: 1323mg | Fiber: 11g | Sugar: 8g | Vitamin A: 16477IU | Vitamin C: 35mg | Calcium: 136mg | Iron: 5mg

 

 

Greek Salad with the BEST Dressing

Greek Salad is a fresh, crunchy, vibrant salad with the BEST Greek dressing!  Every bite is packed with color and the best flavors that will keep you digging in for more!

I absolutely can’t get enough of salads with a feta crumble in them.  I find myself poking around in the salad to try to get some in every bite!  For more salads with feta cheese try Grilled Berry Feta Chicken Salad or Italian Avocado Cucumber Tomato Salad.

Greek salad in a white bowl with a wooden spoon.

Greek Salad

Juicy tomatoes, crisp cucumber, and a sweet and savory dressing, with feta crumbles throughout… Wow, when I read the description of a greek salad on a menu recently, I was so ready to go home and make it my own!  This vibrant salad is so full of color and flavor.  It easily compliments any meal or it can stand alone as the main dish.  Packed full of nutrients, it is a must try for any salad lover!

The Greek dressing the girls have been helping me make at home is so perfect on this salad! It brings the flavors of the fresh fruits and vegetables to life!  I love how fresh and light this salad is!  Simply said, this dish is amazing!  It is ready in just minutes and will be a favorite in our house for a while to come!

Greek Salad Ingredients:

All of these fresh ingredients are flavorful and delicious, but need to be washed before tossing together.  The best way to wash them is to fill a clean sink or large bowl with cool water and rinse each item thoroughly.  The dirt and debris will sink to the bottom.  Then, your left with clean fresh ingredients that are ready to combine, toss, and enjoy!

  • Romaine Lettuce: Adds a crunch to the texture of this salad.
  • Cucumber: Fresh melon flavor.
  • Roma Tomatoes: Sweet and colorful addition to the salad.
  • Kalamata Olives: Large, dark purple olive with a smooth, meaty texture.
  • Large black olives: Soft meaty texture with tart, tangy, slightly acidic flavor.
  • Feta Cheese: Crumbly Greek cheese with bright white color and a salty flavor.

We’re Making Salad!

The great thing about salads is they are so easy to make! Simply grab all your ingredients, toss them together with your favorite dressing, and voila a great meal or side dish is ready to go!  I love to wash and prep all the ingredients as soon as I get them home from the market or store and have them ready to go in the refrigerator.  This extra time is so worth it when I can pull all the ingredients out and toss them right away and have a delicious salad in minutes!

  1. Combine Ingredients: In a large bowl add the romaine, cucumber, tomatoes, olives , and feta cheese.
  2. Make Greek Dressing: Make the recipe for greek dressing.
  3. Toss: Toss together ingredients and Greek dressing to evenly coat all ingredients with the dressing.

Greek Salad ingredients in a clear bowl.

What are Roma Tomatoes?

A Roma tomato has a thick fruit wall and few seeds.  They have a dense and slightly grainy flesh.  They are oblong and a little heavy for their size.  The are more firm than other tomatoes.  They can be eaten raw or cooked.  They are often used to make tomato paste since they have less water content than most tomatoes.

What is the Difference Between Kalamata Olives and Black Olives?

First of all, Kalamata olives are purple whereas black olives are..wait for it…black.  However, in addition to the obvious color differences, there are some other differences between the two olives as well.  Kalamata olives are known as “Greek black olives” but are bigger and more oblong in shape than a black olive.  They are picked by hand in order to avoid bruising the olives.  They have a stone in the middle and are usually not pitted before being served. They are bitter when they are first picked so they go through a process of “debittering” which can take up to 3 months!  Their flavor is compared to that of a fine wine.

In contrast, a black olive that we would generally find in a jar at the grocery store is actually picked green then pumped with oxygen to turn them black, their new color is kept by adding ferrous gluconate. Both olives are high in sodium, rich in healthy fats and contain a natural antioxidants.  I prefer a mixture of the two in my greek salad because I think together they are just right.

 

Pouring dressing on Greek salad ingredients.

Greek Salad Tips and Variations:

  • No lettuce: I know, I know, you’re thinking a salad with no lettuce? But traditionally in Greece, their salads are served with no lettuce.
  • Feta Cheese: The crumbles of cheese throughout the salad are a favorite of mine.  However, if you are going for an authentic Greek presentation, place large chunks or blocks of feta cheese on the top of the salad instead.
  • Serve with: In Greece you will find this salad served with bread.  (Yes, please!) Also, I love the contrast of pairing this cool, fresh salad with a creamy warm soup.  Something about the yin and yang of that is just so perfect!
  • Storing: Eat it up quick because this salad will not last long in the refrigerator. Once prepared, the salad will last a maximum of 2 days, but you will probably experience sogginess.  Instead, I suggest you store the ingredients separately from the lettuce and mix up individual serving sizes as needed.
  • Optional Ingredients: Sometimes I love to just keep adding on to this delicious Greek salad.  Capers, lemon or lime juice, shrimp or chicken, red onion (Rinse in warm water and drain before adding to the salad), avocado (weird but good).  Really the options are limitless with this extremely versatile flavor base.
  • How to store olives: Unopened your olives can be stored at room temperature up to 2 years. Opened olives need to be refrigerated in their own liquid in a non-metal container.  When stored properly, they will last for 1 to 2 months after opening.

Finished greek salad in a white bowl.

More Delicious Greek Favorites:

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Greek Salad with the BEST Dressing

Greek Salad is a fresh, crunchy, vibrant salad with the BEST Greek dressing!  Every bite is packed with color and the best flavors that will keep you digging in for more!
Course Dinner, Dressing, Main Course, Salad, Side Dish
Cuisine Greek
Keyword greek salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 24 Tablesppoon
Calories 12kcal
Author Alyssa Rivers

Ingredients

  • 3 cups romaine chopped
  • 1 cucumber sliced
  • 2 roma tomatoes sliced
  • 1/2 cup kalamata olives
  • 1/2 cup large black olives
  • 1/4 cup feta cheese
  • Greek Dressing Recipe

Instructions

  • In a large bowl add the romaine, cucumber, tomatoes, olives , and feta cheese. Make the recipe for greek dressing and toss with the salad.

Nutrition

Calories: 12kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 62mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Creamy Asparagus Soup

This asparagus soup is rich, flavorful and creamy not to mention it is simple to make! The velvety texture melts in your mouth leaving you wanting more.

Soup in the springtime is hard to come by unless it is light and fresh. With fresh vegetables summertime months can still enjoy creamy soups like this easy cauliflower soup or this tomato basil soup. All fresh ingredients and perfect for the warmer seasons!

Asparagus soup garnished with asparagus tips.

Creamy Asparagus Soup

I love soup and how rich, creamy or thick and hearty they can be. With this asparagus soup you are getting a little of a sweet, savory and a thick, rich and creamy base. It can be used as an elegant side dish or appetizer or a delicious dinner meal at home. This soup is so light and tasty that your family will be asking for seconds!

This creamy asparagus soup is creamy and dreamy in every bite. I love the subtle hint of asparagus while blended together with garlic and onion flavoring. It is the perfect combination for a fresh tasting soup this spring and summer. It pairs well with any barbecue meal or just enjoying it on its own as the main dish. Season with salt and pepper on top and garnish with asparagus tips for a tried and true favorite your family is going to love.

Asparagus Soup Ingredients:

Sneak in some vegetables with your family by enjoying this asparagus soup. All the ingredients are fresh and can be stored in the pantry for a weekly use. This soup will become one of your very favorites when it is warm outside.

  • Olive Oil: This helps cook the garlic and onion together with out burning it and adding flavor.
  • Garlic Cloves: Adds that strong garlic flavor into the soup right at the beginning.
  • White Onion: A small onion will do but if you like more of an oniony taste then add in a bit more.
  • Butter and Flour: Together these two create a roux which is the thickness for the soup.
  • Chicken Broth: The broth adds in flavor and also more liquid for the roux.
  • Asparagus: This is the main event! Cut or chop the asparagus tips off prior to adding into the soup mixture.
  • Heavy Cream: Thickens the soup and makes it that rich and creamy flavor.
  • Salt and Pepper: Just a pinch! 

How to Make a Creamy Soup:

This creamy soup is prepared with asparagus, chicken broth and heavy cream as the main ingredients. The great things about this soup is it can be served hot or even cold. Garnish with chives, asparagus tips or sour cream for an additional tasty topping.

  1. Sauté Flavoring: In a large pot over medium high heat, add the olive oil, garlic and onion and sauté 3-5 minutes until tender. 
  2. Make a Roux: Add the butter and the flour and stir until the flour is golden brown.
  3. Bring to a Boil: Pour in the chicken broth and add the asparagus.  Bring to a boil and reduce to a simmer until the asparagus is tender about 7-10 minutes.
  4. Pulse the Soup: Using an immersion blender or regular blender, pulse the soup until it is smooth.  Add in the heavy cream and salt and pepper to taste.

The Recipe Critic Pro Tip:

After cutting the asparagus up, save the tips of the asparagus for a pretty garnish to add onto the soup.

The photos are six shots of making the asparagus soups in a pot.

Tips for the Best Asparagus Soup:

  • Heavy Cream: Substitute the heavy cream with greek yogurt to keep it thick and rich. It may not be as creamy but it will help cut down on calories and sweetness.
  • Thickener: For a thickener for the soup add in potatoes, gnocchi or even rice to help add more substance. Puree with the asparagus for a smooth blend.
  • Asparagus Tips: These are perfect to add as a garnish at the end. If they start to turn light green, you can add them to an ice bath and that will bring back their green coloring. It is almost a “shock” to the tips.
  • Garnish: Dish up your soup and add cooked bacon pieces, asparagus tips, sour cream and/or croutons.

How To Reheat Asparagus Soup:

It is best to let the soup cool before storing. Place in an airtight container and reheat when ready to enjoy. When reheating make sure to do it slowly so the heavy cream does not separate. Stir to blend well. It is that simple!

  • Storing: Place in an airtight container and leave in the refrigerator for 3 to 5 days long.
  • Can it be frozen? Yes, but without the heavy cream. Unfortunately with the heavy cream, this soup is not the best to freeze. Before adding the cream, you can freeze that portion and have it ready to make ahead. When ready to reheat, simply add in the heavy cream. Place in a freezer bag and lay flat in the freezer for up to one month long. Let thaw overnight in the refrigerator and then warm up using the stove top or microwave.
  • Warming up: When ready to reheat, place over the stove top and warm slowly or microwave in 30 to 45 second increments until it is warmed through.

Asparagus soup in a pot with a ladle full of asparagus soup and two asparagus tips.

Fresh Asparagus Recipes:

Asparagus is one of my favorites during the spring time. There is only so much time to enjoy fresh picked asparagus.

Here are a few of my favorite asparagus recipes during this time of year:

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Creamy Asparagus Soup

This asparagus soup is rich, flavorful and creamy not to mention it is simple to make! The velvety texture melts in your mouth leaving you wanting more.
Course Dinner, Side Dish, Soup
Cuisine American
Keyword asparagus soup, asparagus soup recipe, creamy asparagus soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 Bowls
Calories 181kcal
Author Alyssa Rivers

Ingredients

  • 1 Tablespoon olive oil
  • 3 garlic cloves minced
  • 1 small white onion chopped
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 5 cups chicken broth
  • 2 pounds asparagus cut into 1 inch pieces
  • 1/2 cup heavy cream
  • 1 teaspoon salt more or less to taste
  • 1/4 teaspoon pepper

Instructions

  • In a large pot over medium high heat, add the olive oil, garlic and onion and sauté 3-5 minutes until tender. Add the butter and the flour and stir until the flour is golden brown.
  • Pour in the chicken broth and add the asparagus. Bring to a boil and reduce to a simmer until the asparagus is tender about 7-10 minutes.
  • Using an immersion blender or regular blender, pulse the soup until it is smooth. Add in the heavy cream and salt and pepper to taste.

Nutrition

Calories: 181kcal | Carbohydrates: 11g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 1149mg | Potassium: 510mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1551IU | Vitamin C: 24mg | Calcium: 68mg | Iron: 4mg

 

Easy Grilled Corn

close-up of grilled corn

Grilled Corn is a family favorite! It’s so easy to make this incredibly delicious side dish that you’ll have on repeat all summer long.

Fire up the grill with these recipes: Juicy Grilled Garlic Turkey BurgersEasy Grilled Pizza, or this Grilled Caesar Salad.

Close-up of grilled corn

Easy Grilled Corn

Hi guys! Natasha here from Salt & Lavender. I am so excited for grilling season! I admit our family is kinda nuts and we grill year-round (yes, I even send my husband out there when it’s snowing), but there a few things more enjoyable than a good summer BBQ in my opinion. We’ve been eating a lot of grilled corn lately, and I’m excited to share our family’s favorite way to prepare it.

Grilled corn is wonderful… you can eat it right off the cob with a bit of butter, cut it off the cob and enjoy it that way, or even add it to things like salads. It’s also delicious cold. Those sweet and juicy kernels are enhanced with a little bit of char from the BBQ. Heavenly!

How to Grill Corn:

  1. Shuck the corn. Remove the husks and silks of the corn and then coat each cob with the olive oil.
  2. Prep the BBQ. Oil your BBQ’s grate and preheat it to high heat.
  3. Grill! Place the corn on the grill and cook for 10-12 minutes, turning every few minutes until nice char marks appear (I use a gas BBQ with the lid down).
  4. Remove the corn to a plate and let it cool for a few minutes until it’s safe to handle.

Pro Tip:

Since we’re cooking the corn at such a high heat, be sure to turn it every few minutes as indicated, and be careful not to overcook it or it will dry out and burn.

grilled corn collage (corn ears with husks and without)

Can you Grill Corn With The Husks On?

Yes, give it an extra 5 minutes or so (it should be charred on all sides), and then shuck the corn once it’s cooled enough to handle. I do prefer my method, however, because you get the nice char marks!

Grilled corn in a serving bowl.

At What Temperature Do You BBQ Corn?

High (at least 500F). Give the grill a chance to preheat (about 10 minutes or so).

Grilled corn on the cob in a bowl

I hope you will give this simple recipe a try. It’s the best grilled corn in my opinion!

Other Corn Recipes You’ll Love:

close-up of grilled corn
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Easy Grilled Corn

Grilled Corn is a family favorite! It's so easy to make this incredibly delicious side dish that you'll have on repeat all summer long.
Course Side Dish
Cuisine American
Keyword grilled corn, grilled corn on the cob, how to grill corn on the cob
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6
Calories 42kcal
Author Natasha Bull

Ingredients

  • 6 cobs corn
  • 2 tablespoons olive oil (or to taste)

Instructions

  • Remove the husks and silks of the corn and then coat each cob with the olive oil.
  • Oil your BBQ's grate and preheat it to high heat (at least 500F).
  • Place the corn on the grill and cook for 10-12 minutes, turning every few minutes until nice char marks appear (I use a gas BBQ with the lid down).
  • Remove the corn to a plate and let it cool for a few minutes until it's safe to handle.

Notes

  • You can grill as many cobs of corn as you wish/however many will fit on your grill.
  • You can definitely use a grill pan, but timing may vary.
  • Grilled corn is delicious topped with butter, salt & pepper, and a bit of garlic powder!

Nutrition

Calories: 42kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 1g