Roasted Tomato Soup

Sorry no picture of the soup, but this soup is worth the post, picture or not!!!

This recipe was given to me by my sister in law, thanks so much Alyce, it is definitely a keeper!!! This soup is perfect for those cold days that are coming our way. Roasting the tomatoes gives it a whole new flavor that is incredible, and the basil just makes it even better. The thing that I loved most about this soup is that I was able to use up all of the tomatoes from my garden. I made a double batch and froze half of it to use on a day when I don't have time to make dinner.

Notes while making the soup:

When I was making the soup I didn't have time to let it cook for 40 more minutes, so I blended it right after I added the tomatoes, and then simmered it while we where eating. I also think to make this soup a little less rich you could add 1 T of butter and olive oil instead of 2.

Roasted Tomato Soup

3 lbs tomatoes

1/4 C olive oil--(this part I didn't measure I just tossed the tomatoes in olive oil)

1 T kosher salt-- (this part I didn't measure either again I just salted and peppered the tomatoes)

1 1/2 teaspoon ground black pepper " "

2 cups chopped yellow onion

6 garlic cloves

2 T butter (you could use more olive oil if you like) ( I think you could easily do 1 T of olive oil and butter)

2T olive oil

1/4 tsp red pepper

1 28 oz can of tomatoes with juice

4 C fresh basil ( I only had two)

1 tsp fresh thyme

1 qt chicken stock (vegetable stock would work as well)

1. Preheat the oven to 400 degrees.

2. Toss the tomatoes in the olive oil, salt, and pepper.

3. Spread on a cookie sheet in one layer not overlapping and roast for 45 minutes.

4. While the tomatoes are roasting, add 2 T olive oil, and the butter to a large stock pot.

5. Melt the butter over medium heat.

6. Once the butter is melted add the onions, garlic, and red pepper to the pot, cook until the onions turn a light brown.

7. Add the canned tomatoes, basil, thyme, and chicken stock.

8. Add the oven roasted tomatoes including the juices on the cookie sheet.

9. Bring to a boil and simmer for 40 minutes.

10. When it is done cooking, blend in batches so that the soup is still chunky but more smooth. I just pulsed mine in the blender instead of blending it all the way.

11. Season to taste, and ENJOY..

This soup freezes well, so as long as you are going to spend the time making it, it makes sense to double it and freeze some for later.

The Best Light Corn Chowder

This soup hit home, after a VERY long day. The day started off on a bad foot when Isaiah pooped in the tub. I don't know if you have ever had a child poop in the tub, sorry very unappetizing when talking about food, but it was one of those moments that you look around wishing someone else was the mom to step in. The rest of the day included a really fun tantrum at the grocery store and a few meltdowns, on both ends. I wish I could say I never loose my cool, but there are moments, I have to remind myself that I am the mom, when I would love to throw my own tantrum. What does this have to do with soup?? Lets just say food has more than one purpose, than just to stave off hunger pangs. Food can be incredibly comforting and a good pick me up. This soup hit home. It is so creamy, while being surprisingly light for the normal chowder recipes that calls for 2 c heavy cream and a half a pound of bacon. It only calls for a cup of half and half, and one piece of bacon, which I just got in the meat section, instead of buying a whole pack of bacon for one piece. Scottie's response after trying it was, "did you write down the recipe". Often times I can't remember how I got to the end result. Luckily I wrote it down. He loved it, and so did my in laws who came for dinner.

The Best Light Corn Chowder

adapted from Cooks Illustrated

10 ears of fresh corn

1 piece of bacon (optional)

1 large onion

2 cloves of garlic

3 T flour, I used a gluten free flour blend

3 C chicken broth

4 medium red potatoes (scrubbed and cut in 1/4 inch pieces)

1 bay leave

1 tsp minced fresh thyme, or 1/4 tsp dry

1/2 C milk*

1 C half and half*

2 T parsley

1 pinch of sugar

Salt and pepper to taste

1. Cut all of the corn off the cob and reserve about 4 ears of it.

2. Cook the piece of bacon until crisp.

3. Add the onion and a 1/2 tsp salt. Cover and cook in the oil, until the onion is soft 8-10 minutes.

4. Once the onion is cooked through, add the minced garlic, cook until fragrant ( about 30 seconds).

5. Add the flour and stir constantly for 2 minutes.

6. Whisk in the chicken broth.

7.Stir in the half and half, thyme, potatoes, 3/4's of the corn, bay leaf, and milk.

5. Bring to a boil, and then reduce to a simmer for10 minutes or until the potatoes are tender.

6. Take out half of the mixture and blend it, then stir it back into the soup.

6. Stir in reserved corn kernels and cook until they are tender yet still a little firm, about 5 minutes.

7. Discard bay leaf, take off of stove and season with salt and pepper to taste. Stir in chopped parsley.

*Note: I used rice dream instead of milk, because that is what we normally drink. It gave it a slightly sweet flavor that I liked. Rice milk is thinner than 2% milk so I had to compensate and add a cup of half and half. If you use 2% milk you could reduce the half and half to a 1/2 C ,and add a 1C of milk instead.

Southwestern Corn and Sweet Potato Soup

Admittedly this picture isn't pretty. I took it right before we devoured all of it, so I hurried and snapped a picture of the last bowl. I wanted to post this dinner because it was such an easy good dinner.

This recipe was adapated from the Moosewood Cookbook, Low Fat Favorites. This cookbook was given to me by the previous owner of our house. He sold books on Ebay, and gave me all of the ones he didn't want to pack up with them. One of the many perks to buying the house! Despite the name, it was such a gem. The recipes in the book are so flavorful, and good for you, plus they always turn out. This soup recipe jumped at me because it had sweet potatoes in it, I love sweet potatoes, and in my book anything with sweet potatoes has to be good would be good. To the recipe I added millet to get more grains in my diet, and an extra potato for creaminess, both are optional. The millet makes into more a stew, a little thicker than a soup.

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1/4 c millet ( optional)

1 C finely chopped onions

2 cloves garlic

1 small chili, seeded and minced

1/4 tsp salt

3-5 C stock, veggie or chicken

2 1/2 tsp cumin1 md. sweet potato, diced

1 potato diced (optional, it just makes it a little heartier)

1/2 red bell pepper, finely chopped

3 C fresh or frozen corn

salt to taste

lime wedges, finely chopped cilantro leaves

In a heavy bottom pan, toast the millet until golden brown. Add the onions, garlic,chile, and salt to 1 C of the stock simmer for ten minutes until the onions are soft. In a small bowl make a paste with the cumin and a tablespoon of the stock, stir in the pot, and simmer for 2 minutes. Add the sweet potato, and potato (if adding), and the remaining stock ( I added close to five cups of stock because it was too thick, with the added potato and millet) cook another 10 minutes or until soft. Add the bell pepper, and corn and simmer for another 10 minutes or until they are soft. Puree about half of the soup in the blender or food processor and return it to the pot. The soup will be creamy and thick. Add salt to taste and reheat. Garnish as desired.

Fresh Corn Chowder

1 C cashews
2 C water
2 T raisins
1/4 C olive oil, or flax
2-3 stalks celery
1 jalapeno, seeds removed
2 cloves garlic
1 tsp salt
1/4 tsp cayenne
1/2 tsp cumin
12 oz bag frozen corn(thaw first or 2 c. fresh)

Puree first three ingredients in a high powered blender until warm, then add everything else but corn to the blender, blend until smooth. Then add corn and pulse until corn is partly broken down but soup is chunky.