Roasted Tomato Soup

Perhaps the weather is changing a bit where you live and a nice bowl of homemade soup sounds good to you. I have always enjoyed making a variety of soups with our fresh, garden vegetables and then putting some in the freezer for a rainy day this coming winter. Tomato soup is on the menu! Baked in my blue pan, served in a blue bowl, atop a blue place mat for Blue Monday and Mellow Yellow Monday

I start out with a pan of chopped tomatoes, all different kinds, like Beefsteak and Big Boy. I then add  some herbs and spices, plus a few lemon slices. Pour on the olive oil, of course.

With the basil, oregano and lemon added, you'll find a full aroma filling your kitchen entirely. I leave the skins on which makes it easy and goes quickly with the preparation.

 We're ready for the next step. Simmering onions and garlic in white wine with your roasted tomatoes is a must. Savor those yummy smells!

 Keep the blender close by because you'll definitely want to puree the sauteed tomatoes.

Last step is to put it all in a stock pot and simmer away! I must make an honest confession here. Having cooked for a large family all my life, I continue to do so even when there's just the two of us, hubby and I. Then again, I'm always prepared for having lots of food when my grandchildren stop by and that makes me happy.




Roasted Tomato Soup with Cilantro

2 pounds Tomatoes, quartered
1/2 cup Olive Oil
1 Tbl. chopped fresh Thyme
2 tsp. grated Lemon Peel
Sea Salt
1 Leek, chopped
2 cloves Garlic, chopped
1 Tbl. Coriander Seeds, toasted and crushed
2/3 cup White Wine
4 oz. White Bread, crusts removed and crumbled
3 1/4 c. Vegetable Stock
1 Tbl. Lemon Juice

Preheat the oven to 450 degrees. Place the tomatoes in one layer on a large baking sheet. Drizzle 4 tablespoons olive oil over and sprinkle the thyme, lemon peel and some sea salt over. Roast for 30 minutes until the tomatoes are charred and very mushy.

Heat 2 tablespoons oil in a saucepan and fry the leek, garlic, and coriander seeds for 5 minutes. Add the wine and boil for 3 minutes. Add the bread, tomatoes and stock. Bring to a boil, then cover and simmer for 20 minutes. Puree, then return to a clean pan to reheat. Blend the remaining oil, fresh cilantro and lemon juice together and drizzle over the soup. Serves 4.

While I was in San Francisco, on my last trip there I went to visit a Glass Exhibit at a gallery. Oh my gosh, I have never seen such beautiful forms of art displayed in a variety of ways. I just had to share this one for Mandarin Orange Monday

 Children’s Books About Food

Here are a few picture books that gently encourage kids to try foods that are good for you. These great food-themed books entertain and teach kids about fruits and veggies. Do you have a favorite food-themed book?


 

Eating the Alphabet by Lois Ehlert.
This beautifully illustrated alphabet book introduces kids to new fruits and vegetables. Ages 2+

 

Growing Vegetable Soup by Lois Ehlert. 
 Describes growing vegetables and using the vegetables to make vegetable soup. Growing Vegetable Soup includes a delicious vegetable soup recipe that can be made with veggies from your local farmers’ market if you do not have time to grow all of the vegetables yourself. Ages 2+

And one more,


I Will Never Not Ever Eat a Tomato (Charlie and Lola)

Warmly,
 



“You can’t get a cup of tea big enough or a book long enough to suit me.” — C. S. Lewis

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