Hello there everyone,
According to my calendar, we’re in week 7 (!!) of quarantine. I don’t know about you, but I could really use some comfort right now...I miss my friends, my students (OK, same thing!), and my freedom. Fortunately, my family and I are healthy, so I can't complain too much - instead, I thought I'd channel my energy into sending a little comfort your way! This week's recipe is one of my favorites: a simple, healthy, and deeply soothing Roasted Tomato Soup. It's similar to the version you can buy at Trader Joe’s, but without any need for a face mask or waiting in a long line. :)
Enjoy this, and remember, as with most of my other recipes, don’t get tied down to the ingredient list… substitutions are welcomed. I've noted some potential edits at the bottom of the recipe, but anything that sounds good to you can (and probably will!) make it even better. Make it your own!
Roasted Tomato Soup
Cut tomatoes into quarters and place on a rimmed baking sheet, along with garlic, onion, salt, pepper and olive oil. Toss ingredients well and spread out into one even layer. Place in oven and roast for 25 minutes, or until veggies are soft and beginning to brown.
Once veggies are roasted, place the contents of the baking sheet into a blender or food processor, along with any juices that have accumulated in the pan, and the chopped herbs, if using. Process on low or “pulse” until fairly smooth. Add broth or milk, 1 cup at a time, and continue blending until you reach your desired consistency. Add vinegar (if using) at this point.
Taste throughout the blending process to adjust seasoning, adding more salt, pepper, or any other spices as desired. Can be served hot or cold, and is great with a dollop of yogurt, crème fraiche, or sour cream on top!
*I've left this intentionally broad so you don't need to run to the store - just use whatever you have available. Milk (or even heavy cream, if that's what's in your fridge) will make for a mellower, creamy soup, where broth will add saltiness and savory flavors. In terms of the amount of liquid to use, just add 1/2 cup at a time until it's as thin or thick as you like it. With less liquid, this soup can be a delicious dip (maybe with veggies or hot crusty bread) or even a pasta sauce.
With love and healthy wishes,
Teri
According to my calendar, we’re in week 7 (!!) of quarantine. I don’t know about you, but I could really use some comfort right now...I miss my friends, my students (OK, same thing!), and my freedom. Fortunately, my family and I are healthy, so I can't complain too much - instead, I thought I'd channel my energy into sending a little comfort your way! This week's recipe is one of my favorites: a simple, healthy, and deeply soothing Roasted Tomato Soup. It's similar to the version you can buy at Trader Joe’s, but without any need for a face mask or waiting in a long line. :)
Enjoy this, and remember, as with most of my other recipes, don’t get tied down to the ingredient list… substitutions are welcomed. I've noted some potential edits at the bottom of the recipe, but anything that sounds good to you can (and probably will!) make it even better. Make it your own!
Roasted Tomato Soup
- 3-4 pounds Roma/Plum tomatoes (I prefer this type because they’re more “meaty” and less watery. But if you can’t find them, use what you have!)
- 4 cloves peeled garlic (more or less, to taste)
- 1 large onion (red, white or yellow), peeled and cut into eighths (again, use whatever type you have…it will still taste great!)
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- 3 Tablespoons olive oil
- Optional: 2 Tablespoons chopped fresh basil, oregano or thyme
- 1-3 cups chicken or vegetable broth or milk*
- Optional: 1 teaspoon balsamic or red wine vinegar
Cut tomatoes into quarters and place on a rimmed baking sheet, along with garlic, onion, salt, pepper and olive oil. Toss ingredients well and spread out into one even layer. Place in oven and roast for 25 minutes, or until veggies are soft and beginning to brown.
Once veggies are roasted, place the contents of the baking sheet into a blender or food processor, along with any juices that have accumulated in the pan, and the chopped herbs, if using. Process on low or “pulse” until fairly smooth. Add broth or milk, 1 cup at a time, and continue blending until you reach your desired consistency. Add vinegar (if using) at this point.
Taste throughout the blending process to adjust seasoning, adding more salt, pepper, or any other spices as desired. Can be served hot or cold, and is great with a dollop of yogurt, crème fraiche, or sour cream on top!
*I've left this intentionally broad so you don't need to run to the store - just use whatever you have available. Milk (or even heavy cream, if that's what's in your fridge) will make for a mellower, creamy soup, where broth will add saltiness and savory flavors. In terms of the amount of liquid to use, just add 1/2 cup at a time until it's as thin or thick as you like it. With less liquid, this soup can be a delicious dip (maybe with veggies or hot crusty bread) or even a pasta sauce.
With love and healthy wishes,
Teri
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