Tuesday, February 21, 2012

Lunch Today! Tomato Soup.

Two recipes in one day? Yes, because I am pregnant and loving food right now! LOL! I have also been craving homemade tomato soup. I posted a similar recipe on my recipe blog this summer, but I don't have any garden fresh tomatoes with which to make this delicious soup in the middle of winter. So, I decided to improvise. The results, I have to say, were amazing. This is a wonderful soup, so flavorful, and a great way to get veggies in your kids!

Tomato soup

4 (28 oz.) cans of whole tomatoes
8 garlic cloves, minced
1/4 c. plus 2 T. olive oil
4 c. water
1 t. basil
2 t. salt
1 c. whipping cream
1 onion, diced
a pinch of red pepper flakes

Drain the whole tomatoes and reserve the juice for another use. You can freeze it and use it in vegetable soups, chili, or in a stuffed cabbage sauce. Chop each tomato in half and gently squeeze out the seeds. Place the tomatoes, cut side-up in two 9 by 13 baking dishes. Sprinkle the minced garlic over, drizzle on 1/4 c. olive oil, sprinkle with a tiny bit of salt, and roast at 400 degrees for 25 minutes.

Saute an onion in 2 T. olive oil, until soft and translucent. Add the roasted tomatoes and 4 c. of water. Bring to a boil, then simmer for about 30 minutes. Add 2 t. salt and a pinch of red pepper flakes. Puree with a hand blender until smooth. Add 1 c. of whipping cream and 1 t. dried basil (or can use fresh).

That's it. I will serve this with quesadillas made on whole wheat tortillas, for dipping.

This soup is incredible! Roasting the tomatoes makes all the difference and it is so much easier than working with fresh tomatoes because you don't have to mess with the skins.


In Christ, Laura

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