Tuesday, October 14, 2008

Roasted Tomato Soup

Have you been to 101cookbooks.com? It is amazing. Heidi uses a lot of whole grains and everything I have made from her site has been delicious. This soup recipe is no different. I altered it slightly because I didn't have as many tomatoes.

3 tomatoes, quartered
1 onion, quartered
1 red pepper, seeded and quartered.

Put it on parchment paper, skin side down, spray oil on everything, and sprinkle it with salt. Then throw it in the oven at 350 for 45 minutes. Then blend it with a stick blender and add 2-3 cups of chicken broth and 1 teaspoon paprika.

Kevin took his bowl, said that he doesn't like tomato soup but that he would eat it anyways. A few bites later he said it was pretty good for tomato soup. Then he said it was the best tomato soup he had ever had. Then he started listing all the things we could put it in: a base for chili, in lentil soup, and taco soup. The possibilities are endless.

Then we went back to the farmers market and bought a whole box of tomatoes. It took 6 jelly roll pans for all the tomatoes. Then it took 4 more pans of peppers and onions. We were exhausted and our house smelled like soup all weekend.

Try not to groan too loudly when you eat this. What will the neighbors think?

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