Happy Saturday! You know what I love about winter? It’s totally normal to eat soup numerous times a week. I adore soup. I even crave it during summer…although Peter usually doesn’t go for the idea of hot soup in a Georgia summer. What can I say? It’s easy to cook, flavorful, light, and pairs perfectly with sandwiches – which are another favorite of mine.
Yesterday for lunch we had some homemade tomato soup. Love. Is there anything quite as comforting as tomato soup on a cold day?
- 6 vine ripe tomatoes
- 2 medium red peppers
- 1 medium onion
- 3 cloves garlic
- 2-3 sprigs fresh thyme
- olive oil
- 1 - 6 oz can tomato paste
- 2 boxes of organic vegetable broth
Preheat oven to 400 degrees. Slice tomatoes in half and remove all seeds. Slice and rough chop the red peppers into large pieces. Quarter the onion.
Place the tomatoes cut side up on a baking sheet lined with parchment paper along with the other vegetables.
Drizzle everything with olive oil and cover with fresh thyme sprigs. Roast in a 400 degree oven for 30 minutes.
In a large pot, put 2 tablespoons of olive oil on medium heat. Add tomato paste and allow to heat for a couple of minutes. Add all the roasted vegetables and thyme (remove from sprigs!) and stir for another few minutes until blended.
Add the vegetable broth and bring to a boil. Then, reduce to a simmer for 30 minutes.
Ladle into a blender 2-3 cups at a time and blend to a smooth consistency. Be sure not to overfill the blender. Repeat as necessary.
A perfect wintry soup dinner served. We had ours alongside some light chicken salad sandwiches for a delicious lunch.
This recipe is courtesy of my father. He actually just started a blog as well. I apparently am rubbing of on the family. His blog is a political one though, so I got the pleasure of sharing this recipe. I assure you it is GOOD!
Now we are off to a busy day with a few errands and a visit with Peter’s family.
Question of the Day – What are you up to this Saturday?