mmm mmm great

Today in Humboldt it’s foggy and overcast. nice. As much as I enjoy the summer this cool weather is one of the ma in reasons I moved to the area. It’s perfect for soup and I love soup. A lot. I saw Tyler Florence make his ultimate roasted tomato soup and thought to myself, I need to make that. So I did. I tweaked it a bit , added some carrots and crushed red pepper, really nice flavor and consistency. It hit the soup spot. I topped it with some parmesan and homemade croutons that I make all the time for salads. It’s just a couple slices of some 5 seed bread a tablespoon or so of olive oil, and some salt and pepper, baked at 350 for about 10 min.

Best. Croutons. Ever.

Take some time and make this for lunch or dinner when it’s cold outside.

Also, as a little side note: I just received a new dutch oven in the mail, so I plan to test it out and post about it. I need some ideas.

Roasted Tomato & Carrot Soup

1 pint cherry or grape tomatoes
1 lb of another type of tomato, I used vine ripened, quartered and cored
1 small red onion, sliced
4 cloves garlic
3 carrots, chopped
2 ½ c chicken stock
1 bay leaf
pinch of crushed red pepper
2 T or so fresh basil
2 T cream
1 T butter

Preheat oven to 450°
Place all the vegetables on a foil-lined sheet and toss with salt and pepper and about 3 T of olive oil, roast for 20-25 min.
Add vegetables to a decent sized pot with chicken stock, bay leaf, and crushed red pepper, bring to a boil and reduce to simmer, cook for 10 min.
Put it in a blender, or leave it in the pot and use an immersion blender, and blend until it turns into a rich smooth consistency.
Return to pot for serving, add basil, cream, and butter, wait for the butter to melt and serve with croutons and parmesan cheese.

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