Sorry. I hope that song is not stuck in your head like it is in mine.
I must say I’m so glad it is almost the weekend though. I plan to spend the majority of my time resting. Time to finally get rid of this sinus infection, once and for all! I’m going to wager I’ve gone through at least three boxes of kleenex in the last month. Ridiculous.
Today started out pretty interesting though. A reader sent me a message letting me know that someone had submitted my photograph and recipe in a contest in the UK. How crazy is that? I mean I have to say I was a little flattered, but come on… How hard is it to take a picture on your own and modify my recipe just a tad? It probably would have taken about 3 minutes, and would not have resulted in a disqualification. Sorry Jeffrey.
I guess I should mention that you are more than welcome to post my photographs and recipes on facebook, pinterest, and other social media sites. However, please find a way to link back or give credit to me. My pictures are not fantastic, but believe it or not, I do spend a little time working on them everyday.
Speaking of photographs and recipes, I actually have a new one for you today. Feeling crummy all week has left me craving easy soups. And I’m not talking about the kind out of a can. Check out my new favorite tomato soup…
Roasted Tomato Basil Soup w/ Grilled cheese croutons
6 roma tomatoes
3 cloves garlic
1/2 red onion
1 can diced tomatoes
20 ounces chicken stock
1/2 cup fat-free half & half
1/4 cup 2% milk
1/4 cup cream
12 fresh basil leaves
1/4 cup fresh parsley
2 tsp Italian seasoning
2 tsp salt
1 tsp pepper
For the croutons
2 pieces bread
3 slices cheese (I used pepperjack)
Preheat oven to 350 degrees.
Chop tomatoes into thirds. Put on a cookie sheet, along with garlic, onion, and shallot. Roast for about 20 minutes.
Remove veggies from the oven. Place in a large sauce pan, add diced tomatoes, basil, parsley, chicken stock, milk, cream, and half & half. PS, you don’t have to use the variety of liquids that I did… Definitely go with chicken stock, but you can pick a combo of the other three. I had all three on hand, so went with all of them!
Using an immersion blender, blend mixture until it is nearly smooth. I left mine a little “pulpy” if you will because I wanted some texture, but you can blend it as much as you would like. Once blended, turn heat to about medium, add spices, stir and bring to a boil. Turn heat down to low and let simmer for 20 minutes.
While soup is simmering, prepare croutons. Cut bread into tiny equal sized chunks. Also cut the cheese… Ha, sorry I’m a five year old… into equal sized chunks as well. Prepare a typical grilled cheese sandwich by putting cheese in between two pieces of the bread chunks. Place on a cookie sheet and bake at 350 for about 10 minutes.
Serve soup with grilled cheese croutons piled on top.
I thought this soup was way better than the tomato basil I usually order at restaurants. Plus, it has no where near the amount of heavy cream in it. Your pants will thank you.
Have a fantastic and soup-filled weekend!