#food photography blog | Explore Tumblr Posts and Blogs

rwottingdolls · 3 months

Text

572 notes · View notes

foodiebimbo · 6 months

Text

#my photos #aesthetic food #foodie #food #food blog #food photography #yummy #desserts #fruit tarts #aesthetic #pasteries #baking #cakes #gourmet #food porn #sweet tooth #classy #fine dining

417 notes · View notes

fallauween · 7 months

Text

by littlehauntedhome

#food photography #food #dessert #Photography #Autumn #Autumn Aesthetic #Autumncore #Fall Aesthetic #Autumn Cozy #Fall Blog #Autumn Blog #Halloween #Spooktober #Spooky Season #October #Halloween Aesthetic #apples #pumpkins

454 notes · View notes

thelailasblog · 2 days

Text

110 notes · View notes

daily-deliciousness · 1 year

Photo

Garlic roasted carrots

1K notes · View notes

dioraberry · 6 months

Text

🥞🎧☕️

217 notes · View notes

foodshowxyz · 14 days

Text

Creamy roasted garlic tomato soup

Yields: 4-6 servings Prep Time: 15 minutes Cook Time: 45-50 minutes

Ingredients

Roasted Veggies:

3 pounds ripe tomatoes (Roma or on-the-vine work well)

1 head garlic (top sliced off)

1 medium onion, quartered

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

Soup Base:

2 tablespoons butter

1 teaspoon dried thyme (or 2 sprigs fresh)

1/2 cup heavy cream

4 cups vegetable broth (low-sodium is best)

1/4 cup fresh basil leaves (optional, for garnish)

Equipment:

Baking sheet

Large pot or Dutch oven

Immersion blender (or regular blender)

Instructions

Roast the Vegetables:

Preheat your oven to 425°F (220°C).

Cut tomatoes in half lengthwise. Drizzle tomatoes, onion, and the garlic head with olive oil, salt, and pepper. Place them on a baking sheet, cut-side down.

Roast for 35-40 minutes, or until tomatoes are blistered and softened.

Start the Soup Base:

While the veggies roast, melt the butter in a large pot over medium heat. Add the thyme and cook for 30 seconds, stirring constantly.

Blend the Soup:

Carefully squeeze the roasted garlic cloves out of their skins and into the pot with the melted butter. Add the roasted tomatoes and onions (including any juices).

Pour in the vegetable broth. Bring to a simmer and cook for about 10 minutes.

Use an immersion blender (or carefully transfer to a regular blender in batches) to puree until very smooth.

Finish and Season:

Stir in the heavy cream. Taste and adjust salt and pepper as needed.

Serve:

Ladle into bowls and garnish with fresh basil if desired. Enjoy with crusty bread, grilled cheese, or a simple salad for a delicious meal!

Tips & Variations:

Spice it up: Add a pinch of red pepper flakes with the thyme for a little kick.

Vegan: Swap the butter for olive oil and use a plant-based cream alternative.

Extra Flavor: Add a tablespoon of tomato paste while cooking the thyme for deeper tomato flavor.

Storage: This soup keeps well in the refrigerator for 3-4 days and freezes beautifully.