For whatever reason I am extremely tired today. It doesn't make since since I took a nap yesterday AND went to bed at about 9:00. And no, I'm not pregnant. I think the dreary, coldish weather is at fault. And the out of town husband. My very active boys have me slightly worn out too. I'm done whining now. Anyway, I plan to spend some time in the kitchen this afternoon. It's been a long time since I made granola, so I'm gonna do a batch of that. I think it will really add some yumminess to my morning oatmeal. Also we are in need of apple sauce, although the pears looked better and were cheaper so really I'm making pear sauce. And this weather definitely has me in the mood for tomato soup and grilled cheese sandwiches. It's an easy thing to do while daddy is gone and is sure to please everyone. You may, or may not, know that we can not buy canned tomato soup in our town. We can get it in KM, but the space (and weight) of cans of soup is much better used by other things. Like cheese. I heart cheese. I am willing to pay a lot to get what is definitely one of my favorite foods. I'm even willing to use up calories and fat on my diet to eat the real stuff. I digress. I was really aiming to talk about tomato soup. I want to share my recipe for homemade tomato soup. I might just be on a soup kick this fall/winter. But this soup has convinced me, due to the fact that it is truly simple to make and so very delicious, that canned tomato soup is no longer needed. Ever. Make it and you just might agree with me.
Roasted Grape Tomato Soup
2.5-3 pounds grape tomatoes
1 medium onion, sliced
6 whole cloves of garlic
Olive oil
Basil
1 cup milk
2 cups chicken broth
Heat oven to 350 degrees. Place the grape tomatoes, onion and whole cloves of garlic on a roasting pan. Drizzle the olive oil all over and sprinkle with basil. Place roasting pan in the hot oven. Let roast for 1-1.25 hours, stirring up veggies about every quarter of an hour. Once all is well roasted, place in a blender/food processor with chicken broth and bend until smooth (or at desired consistency). Place in a small soup pot and add milk. Add more chicken broth if needed. Salt and pepper to taste.
The beauty of this recipe is that you can totally change things up to your taste. I usually don't add extra salt because I find it salty enough for me and my men. Don't like onion or garlic? Leave it out--last time I forgot to buy onion so I just added a little extra garlic and it was still yummy. I do the olive oil and basil all by sight, but be exact if that's what you like. Change up the herbs. Whatever you and your family enjoy. This is the original recipe if you would rather use that as your guide. My one definite is to use grape tomatoes. One time when I made it I had larger tomatoes on hand and needed to use them. So I cut those things up and all the wonderful flavor was lost during the roasting process. Using grape tomatoes will give you lots of flavor and you will be forever grateful you followed my advice.
If you make it and declare canned tomato soup forever useless, I want to know!
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