Written by: Breanna Neff, IFT-Certified Food Scientist, Brelixi Founder & RanDe Rogers, Executive Chef & Restaurateur, Brelixi Co-Founder
THC-Infused Roasted Tomato Soup with Cheddar
Determine your potency:
- Weigh your cannabis flower.
- Calculate THC: (Weight in mg) x (THC %) = Total mg THC
Ingredients (yields 4-6 servings):
- Cannabutter:
- Ground cannabis flower
- 3 sticks unsalted butter
- Soup:
- 3 1/2 pounds ripe tomatoes, quartered
- 3 tbsp EVOO
- 1 large onion, diced
- 5 cloves garlic, minced
- Cannabutter (amount depends on desired potency – see note above!)
- 3/4 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 2 1/2 cups vegetable broth
- 1/2 cup fresh basil
- Salt & pepper
- 2 cups grated cheddar cheese
Instructions:
- Decarb: Spread cannabis evenly on a sheet pan, bake at 240°F for 30 mins, shaking halfway.
- Infuse: Simmer decarbed cannabis in butter for 1-2 hours. Strain out plant matter with sieve.
- Roast: Toss tomatoes with EVOO, salt & pepper. Roast at 450°F for 30-40 mins.
- Sauté: In large saucepan over medium heat, sauté onion & garlic until soft in cannabutter. Add spices.
- Simmer: Add broth, basil & roasted tomatoes to pan. Bring to a boil, then simmer for 15 mins.
- Blend: Puree. Season. Add cheddar cheese to your liking.
- Enjoy responsibly!
