Roasted Tomato Soup

Roasted Tomato Soup

Tomato soup is a classic All-American and a comforting memory of anyone’s childhood. I remember those days when canned tomato soup after school was the best, fastest and easiest thing I could prepare while my parents were still at work.  Those days are long gone but one thing has not changed, I love my tomato soup. These days the soup I eat never comes from a can, it’s made by me every time and the work I put into it is well appreciated by my loved ones. Roasted tomato soup with a grilled cheese sandwich will forever be one of my most beloved meals. Today I wanted to share this simple Roasted Tomato Soup recipe that is sure to put a smile on your face and spare the additives in the canned varieties.

Roasted Tomato Soup

Easy on your budget and short on the ingredients it is one of those meals that don’t require a lot of work. The smell of roasting tomatoes is a welcomed one in the kitchen especially when roasted with garlic and a bit of rosemary. I love it cold the very next day or slightly warmed with croutons. On a cold chilly wintry night it will warm you to your bones. As you can tell I LOVE tomato soup.

Roasted Tomato Soup

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You see that juice at the bottom of the pan? That is the foundation of everything I just described. I had a hard time restraining myself from licking the bottom of the pan. But I did clean it up with a wonderful slice of Pain de Campagne from Whole Foods. There was a party in my tummy before the soup was even ready. Happy cook is…. hmmm… I wonder if there is a saying for that. I might need to come up with one.

Roasted Tomato Soup

Roasted Tomato Soup

 With a heart full of love I wish you all a great day.

4.7 from 6 reviews
Roasted Tomato Soup
 
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Author:
Serves: 4
Ingredients
  • 2½ lbs tomatoes, all varieties
  • 4 garlic cloves, sliced in half
  • ½ tsp fresh rosemary, finely chopped
  • 1 onion, diced
  • 2 tbsp butter, divided
  • 1 tbsp fresh basil, chopped
  • salt to taste
  • 1 bay leaf
  • 4 cups chicken stock
  • ¼ cup fat free half & half
  • olive oil
Instructions
  1. Heat oven to 450 degrees.
  2. Core and slice smaller tomatoes in half and larger tomatoes in quarters. Transfer into a deep baking dish, add garlic, rosemary and season generously with salt. Coat with olive oil and roast for 25 minutes.
  3. In a heavy soup pot or a Dutch oven, melt 1 tbsp of butter, add onion and sauté until soft.
  4. Add tomatoes with all their juice, chicken stock, basil and bay leaf. Bring to a simmer and cook another 15 minutes. Remove bay leaf.
  5. Using an emersion blender (or a regular blender) blend the mixture until smooth.
  6. Add half & half, season with salt if needed and enjoy.

 

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Sausage, Spinach and Butternut Squash Soup

 “Enjoy Life It’s Delicious”

Sausage, Spinach and Butternut Squash Soup

I have been so busy at work I find myself exhausted every night with very little desire to do anything outside the necessary. I sometimes find it challenging to have a demanding full time job, juggling everything I love to do for my family and finding time for my favorite space on the internet. And that is why you’ll actually discover that this post is up on Saturday which is completely outside my blogging schedule.

There is something very comforting and satisfying about creating a recipe from simple and seasonal ingredients, especially when that recipe is a large pot of soup. In the past I have served butternut squash mostly as a side dish and only recently became adventurous with it. What I love most about this version is how satisfying and flavorful it is.

Sausage, Spinach and Butternut Squash Soup

This time of the year farmers markets are filled with a variety of winter squashes. Gorgeous warm hues and bright colors stand out amongst other vegetables and it’s hard to pass them by. I especially love it because the beautiful fall flowers, pumpkins and decorations remind me that my favorite holiday, Thanksgiving, is just around the corner. That’s one holiday that gives me the warm and fuzzes.

This fiber rich soup is a sure way to satisfy even the picky non butternut squash eaters. It’s packed with tons of flavor and will please everyone. I could  eat the entire pot myself. Butternut squash is a great soup vegetable. It’s healthy, loaded with vitamins and holds up well. It comes together in just under 30 minutes and makes for a fantastic lunch the following day.

Sausage, Spinach and Butternut Squash Soup

Sausage, Spinach and Butternut Squash Soup

 

Enjoy your weekend friends.

 

5.0 from 5 reviews
Sausage, Spinach and Butternut Squash Soup
 
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Author:
Serves: 5
Ingredients
  • 4 turkey sausages, casing removed, crumbled
  • ½ butternut squash, chopped into 1½ inch chunks
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, minced
  • 1 cup baby spinach
  • 1 28oz can cannellini beans, rinsed and drained
  • 5 cups water
  • 2 good quality chicken bouillons
  • 1 tsp turmeric (optional)
  • ½ tsp saffron
  • salt and pepper to taste
  • 2 tbsp canola oil
Instructions
  1. Heat oil in a heavy soup pot or a Dutch Oven. Add crumbled turkey sausage and cook until barely pink.
  2. Add onion, garlic, celery and carrots. Stir and cook for 5 minutes.
  3. Add water, bouillon, turmeric, saffron, beans and butternut squash. Bring to a boil, then reduce to simmer and cook about 15-20 minutes until the squash is tender.
  4. Adjust seasoning, stir in spinach and turn off the heat. The spinach will wilt within a few minutes.
  5. Enjoy.

 

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Farmers Market Rustic Rice Soup

Farmers Market Rustic Rice Soup

This soup is a perfect transition recipe from summer to fall.  It’s a combination of my favorite vegetables that are seasonally appropriate for this time of the year. It’s not heavy yet very satisfying.

Although the cravings my favorite fall soups kicked in it hasn’t been cold enough to add them into regular dinner rotation. This time of the year I prefer the light clear broth based versions.

Farmers Market Rustic Rice Soup

I am happy to share that Briana loves school. All the anxiety we dealt with last week went away and now every morning we share excitement about what the day will bring. In addition to starting first grade she is now officially a taekwondo student and I’m looking forward to seeing how this adventure progresses.

This soup is a great way to get extra vitamins into those little working back to school brains. Loaded with vegetables like kale, summer corn, carrots and peas it’s a nutrition powerhouse. Adding rice makes it super comforting.

Farmers Market Rustic Rice Soup

Eating vegetable soups is actually considered one of the best immunity and health boosters. Many vitamins and minerals are water soluble and a significant percentage of these nutrients can be lost through conventional cooking methods. When you cook a soup most nutrients and minerals are saved in the broth.

Farmers Market Rustic Rice Soup

I made a big batch and froze half of it. Stress free dinners are all about smart prep. I know we’ll be enjoying a bowl on one of these nights with garlic bread on the side and I won’t have to worry about dinner that night.

Farmers Market Rustic Rice Soup

Have a great week everyone :)

Kathy Sig 2

5.0 from 4 reviews
Farmers Market Rustic Rice Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 5-6
Ingredients
  • 1 large carrot, peeled and chopped into ¼ inch cubes
  • 1 medium onion, chopped
  • 2 celery stalks, chopped into ¼ inch cubes
  • 2 garlic cloves, minced
  • 1 tsp fresh rosemary, chopped
  • 1 large potato, peeled and cubed
  • 1 cup kale, cut into thin strips
  • ⅓ cup frozen peas
  • 1 whole corn on the cob, kernels cut off
  • ½ cup rice
  • 8 cups organic chicken (or vegetable) stock
  • 1 good quality chicken bouillon
  • 1 tsp red pepper flakes (optional)
  • scallion, sliced thin for serving
  • 2 tbsp canola oil
  • salt if needed, to taste
Instructions
  1. Preheat canola oil in a Dutch oven then add carrot, onion, celery, rosemary, garlic and cook until the vegetables are soft.
  2. Add chopped potato, corn, chicken stock and bouillon.
  3. Bring to a simmer, then add kale. Cook for 1o minutes.
  4. Stir in rice and red pepper flakes. Adjust salt if needed. Cook until the rice is done.
  5. Add peas last minute to preserve the bright green color.
  6. Serve sprinkled with scallion.

 

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