Search results for 'roasted'

Roasted Tomato Soup

1 Aug

Yesterday, baby woke up from his nap and was making it very clear that he wanted to be picked up. Problem was, I was busy cleaning up a rather large pee accident and couldn’t get him just yet. I noticed my four year old head upstairs and a minute later, baby quieted down. When I finished up, I headed to the nursery and found her standing by his crib, singing him a song with her finger stuck in his mouth. She was my thumb sucker, so to her, a finger to suck on is the answer to all the world’s problems. And it worked! And it was so sweet…until she woke up in the middle of the night with a fever and sore throat. A little trip to the doctor, and we’re nursing a case of good ol’ strep throat. Sigh. Suddenly that finger in the mouth is causing me stress. Here’s hoping that good intensions kill germs.

So, it’s a get-well-soup kind of day. I’m not really a huge fan of tomato soup – I guess I should say¬†canned tomato soup. Bleh. But I got talked into some tomato soup at Zupas one time and loved it! This Roasted Tomato Soup is the closest I’ve gotten to that – it has a nice, hearty flavor that screams Fall (I know it’s only August, but good soup is good soup…crank up the a/c and pretend it’s cold out). ¬†Super yummy with grilled cheese sandwiches!

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Ingredients:

6 cups (3 pints) cherry tomatoes

3 Tbsp olive oil

1 tsp salt

1/2 tsp pepper

2 Tbsp butter

2 garlic cloves, minced

1 cup chopped onion

1 can (28 oz) diced tomatoes

4 cups chicken broth

1/2 tsp thyme

1 cup whipping cream

Heat oven to 400^F. On a baking sheet, combine cherry tomatoes, 2 Tbsp olive oil, and salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35-45 minutes.

In a large pot, heat the butter and the remaining Tbsp of olive oil over medium heat. Add the garlic and onion and saute until softened – about 6 minutes. Add the canned tomatoes with their juice, broth, thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered for 40 minutes.

Using a food processor or blender, puree the soup until it’s smooth. If pureeing while hot, make sure you only do small amounts at a time and hold the lid on with a large towel or hot pad – the steam will make the lid pop right off! Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming.

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Wisconsin Cauliflower Soup

15 Oct

Fall=soup weather. Yay for soup. Don’t be scared away by the cauliflower in this one – my husband is not a fan of cauliflower and almost refused to try it, but I talked him into it and, surprise! I did not spare him the, “I told you so.” I actually like to mix mine with the Roasted Tomato Soup – kind of a half and half concoction. Yum!

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Ingredients:

2 Tbsp butter

1 medium onion, chopped

1/4 cup flour

1/2 tsp salt

2 cups milk

32 oz chicken broth

1 head (2 1/2 lbs) cauliflower, cut into 1 inch pieces

1 tsp Dijon mustard

8 oz sharp cheddar cheese, shredded

In a 4 qt saucepan, melt butter over medium heat. Add onion and cook until golden, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently. Gradually stir in milk and chicken broth. Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender – about 10 minutes. In blender, with center part of blender lid removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove from heat, stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese and serve.

Cheeseburger Casserole

17 Sep

Sometimes, you just need a no-brainer recipe. I actually had to think hard about this one, because I don’t usually use a recipe! I’m not a dumper, typically – I like to be told exactly what to put in and when – but this one is really hard to mess up and it turns out pretty much the same every time, even if I don’t do it the same every time. This is second only to my Mac and Cheese when it comes to my kids’ favorite meals. Funny how they love the things that take no time and no effort, but if you spend hours and hours making the most fantabulous meal ever…no one will touch it. Alas.

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Ingredients:

Prepared elbow noodles

1 lb hamburger

1 can tomato soup (or equivalent measure of Roasted Tomato Soup)

1/4 cup milk

2 cups corn (frozen or 1 small can of corn)

1/4 lb grated cheddar cheese

Brown hamburger and season to taste with salt and pepper. Mix together tomato soup and milk and combine with hamburger, noodles, and corn. Pour into 9×13 baking dish. Top with cheese and bake at 350^F for 20-25 minutes, or until cheese is melted.

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