If you’re looking for a recipe to make buttermilk, you’re in the right place! Baking is one of my favorite hobbies, and I’m always on the lookout for new recipes to whip up and share with friends and family. However, with a new baby in the house, I don’t always get the chance to bake as much as I’d like. And when I do get the opportunity, it never fails—I’m missing one of the key ingredients. Most often, it’s buttermilk. I usually only buy it when I know I’m going to use it, but over time, I’ve learned how to make my own at home! Yes, you can actually create homemade buttermilk in your kitchen.
INGREDIENTS
1 cup 2% or whole milk
1 tablespoon fresh squeezed lemon juice
INSTRUCTIONS
Pour 1 tablespoon of lemon juice into a cup.
Add 1 cup of milk over the lemon juice.
Let the mixture sit for 10 minutes before using.
HOW TO MAKE TOMATO SOUP WITH FRESH TOMATOES
Ready to savor the taste of summer, even in the coldest months? Homemade tomato soup, crafted with fresh, ripe tomatoes, is the perfect comfort food. It’s a simple yet elegant dish that warms the soul and satisfies the taste buds.
In this guide, we’ll walk you through the steps to create a delicious tomato soup from scratch. Whether you’re a seasoned cook or a kitchen novice, you’ll be able to whip up this comforting soup in no time. So, let’s get started!
INGREDIENTS
1 large yellow onion, peeled and cut into chunks
5 garlic cloves, peeled
1 red bell pepper, seeded and cut into wedges
8 cups tomatoes, halved
2 tablespoons extra virgin olive oil
1 teaspoon sea salt (adjust to taste)
Freshly ground black pepper
1 handful fresh basil leaves
2 cups vegetable broth (gluten-free if needed)
INSTRUCTIONS
Preheat the oven to 425°F. Place the onion, garlic, bell pepper, and tomatoes on a rimmed baking sheet. Drizzle with olive oil and season generously with salt and pepper. Toss everything to coat evenly.
Roast in the oven for about 40 minutes, or until the vegetables are soft and slightly charred. Stir occasionally to prevent burning.
Allow the roasted vegetables to cool slightly. Remove and discard the skins from the tomatoes and bell pepper.
Transfer the roasted veggies to a blender or soup pot (if using an immersion blender). Add 1 cup of vegetable broth and blend until smooth. Gradually add more broth to reach your preferred consistency. Blend in the basil, reserving a few leaves for garnish.
Tip: If using a standard blender, keep the lid slightly open to let steam escape, covering the top with a towel to avoid splashes.
Reheat the soup in a pot on the stove until warmed through. Adjust seasoning with additional salt and pepper, if needed.
