This post was originally going to be about tonight’s Halloween get together and how I’m going to make this deliciously tasty tomato soup for my Smudge’s ghoul-friends and their families before we hit the streets to trick. And treat.
But I can’t write this post without thinking of all of the people in the Northern United States without power, heat, transportation and possibly food or fresh water due to yesterday’s blast named Hurricane Sandy.
Thanks to a past life of living in Los Angeles where an afternoon rain shower got more coverage from media hawkers than wars abroad, I’m sometimes wary of predictions that dictate doom and gloom with the televised talking heads designating the “storm of the century.” Are they hype or hot air?
Following the absolute devastation of the tropical storm surge in Thailand or the equally disasterous Hurricane Katrina, I doubt I’ll ever again take weather warnings with a disparaging shrug, especially when they’re coupled with offshore forces. Instead I’ll be oh-so grateful there are plenty of very smart people in the world assigned the very important task of creating awareness, to the amazingly brave souls who put their lives on the line to keep us safe in the process, and to the diligent masses charged with figuring out how to clean it all up and restore our cities to their former selves.
Oh mother nature, what is going on?
Hurricanes and record snow temps on the east coast while here in Utah we will be breaking Halloween records as we bask in 74 degree trick or treating temps. What happened to the days when I had to wear a coat OVER my beloved Halloween costume? Smudge’s face paint will surely be dripping down her vampire Utah Ute cheerleader face!
But there will be soup. Tomato soup. Perfect for dunkin’. So what more needs to be said about that?
1. This is my roasted tomato recipe and I use it for everything. Well, except for cupcakes. But almost everything.
2. My daughter is obsessed with the tomato basil soup at her newly favorited eatery where they add orzo pasta. So now we do too. Why didn’t I see this video before? If I made it just like them I’d really be her hero.
3. I like my soup a little chunky, not too smooth, not so plain. I use an immersion blender to mesh all of the veggies but leave a few nuggets left over to savor.
4. Don’t worry too much about the tomato seeds, they fit right in.
5. Grilled cheese croutons. You’re crazy if you don’t.
- 2 ½ pounds tomatoes, cut in half
- 4 cloves garlic, smashed with paper on
- 1 tablespoon olive oil
- 4 sprigs fresh oregano or fresh thyme
- kosher salt and freshly ground pepper
- 2 tablespoons butter, divided
- 1 carrot, peeled and chopped
- ½ yellow onion chopped
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 3 cups (32 ounces) vegetable stock
- 1 5.5 ounce can V-8 vegetable juice
- 1 cup half and half or cream
- ½ cup slivered basil
- ¼ cup parmesan cheese
- 1 cup cooked orzo pasta
- Preheat oven to 400 degrees. Place prepare a baking sheet with a piece of parchment paper and place tomato halves on sheet, skin side down with garlic cloves. Drizzle with olive oil, toss with your hands and coat with kosher salt and pepper. Roast in oven for 15 minutes. Remove from oven. Discard herbs and remove paper from garlic and set aside.
- In a large stock pot melt 2 tablespoons butter over medium heat. Add carrot and onion, season with kosher salt and sauté for 5 minutes or until onions become translucent, about 4 minutes. Add tomatoes and reserved garlic and stir to combine. Add vegetable stock and V-8 juice and bring to a boil then reduce to simmer. Cook for 20-25 minutes until reduced by half and tomatoes are soft. Remove from heat and blend with an immersion blender until smooth. Add half and half or cream, orzo and slivered basil and cook for another 5 minutes. Add parmesan and garnish with additional basil.
You might think Tomato Soup is all the same, but you’d be wrong. Here are some delicious, and different, choices of soup that I for one have a serious crush on.
How Kristin could possible not share my love for tomato soup shows that we just might possibly NOT be sisters from another mother. But maybe since her mind has been changed with Dine and Dish’s Creamy Tomato Basil Soup, there’s still hope.
Erica knows the secret to surviving a cold spell is warming your hands with a hot bowl of Cooking for Seven’s Creamy Tomato Soup with Dumplings.
A girl after my own heart, Aggie shares a heftier bite with soup in Aggie’s Kitchen’s Hearty Kale, White Bean and Tomato Soup.
Lydia knows soup. And this soup deserves to be knowing. Say hello to The Soup Chick’s Chipotle Red Lentil and Tomato Soup.
Tracy roasts habeneros, scotch bonnet peppers and tomatoes to spark the fire within thanks to Tasty Trix Rustic Tomato and Coconut Fish Soup.
Jess keeps it super simple and packed with good for you stuff to keep the sniffles at bay when this American living in Bangkok fires up the stove for The Inquiring Chef’s Garlicky Tortellini, Basil and Fire Roasted Tomato Soup. Hey, where’d the fish sauce go?
Have a safe and Happy Halloween everyone!