Homemade Tomato Soup

After my latest Bountiful Baskets acquisition and a delivery from a nice neighbor, I had a ton of tomatoes. Couldn't let all these beauties go to waste, so I thought to myself, "What would Ina Garten do?" And you know what Ina would say? Get some of that chicken stock out of the freezer and make some SOUP! I remembered there was one of her soup recipes I hadn't tried. Sacrilege!

We also picked up the children's book Soup Day at the library and the kids and I have made soup three times already this week.

But this soup tops them all. Oh my. It was incredible. I photographed my culinary journey.

Roasted Tomato and Basil Soup.

• 3 pounds ripe plum tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. I used parchment paper for easier clean up.

Poor basil plant. I picked it clean.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.

Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet.

Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. (I used a food processor.) Taste for seasonings. Serve hot or cold. I ended up thinning it with extra stock. It was just a tad too thick for me.

In the spirit of Ina, I made some homemade croutons, but I always think they get too soggy in soup. I recommend crusty bread instead.

And, just for fun, I added sauteed zucchini, yellow squash and grilled chicken to a batch.

Made it much more "man" hearty.

I can't wait for tomorrow's leftovers. Ooo, Fall is my favorite time cook. And eat.

Shane made his famous hot chocolate for the family tonight. (Collin's was dairy free of course.)

We drank it in our jammies. And then we had to change the kids into new jammies before bed.

Grilled prosciutto wrapped figs stuffed with goat cheese

Was pleasantly surprised to find figs in my Bountiful Basket last week. Went out and bought some prosciutto and goat cheese to make...

Grilled prosciutto wrapped figs stuffed with goat cheese.

(I added walnuts, but candied pecans would have been even better.)

Fruit Tart

Just another reason to always have a package of puff pastry in the freezer. Fastest fruit tart ever. Even though the recipe is from the Pioneer Women, I have to admit, I don't read her blog. (It just fills up my reader so fast!) But I did read her book and it made me laugh. Great summer read.

Sour Cream - Lemon Pound cake

I wish I had taken a photo when it first was frosted, but it was so good, we didn't even wait for it to cool fully before diving in. Served with whipped cream and raspberries.

• YIELD: 18 servings (serving size: 1 slice)

Ingredients

• Cooking spray
• 3 tablespoons dry breadcrumbs
• 3 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter or stick margarine, softened
• 2 1/2 cups granulated sugar
• 2 teaspoons lemon extract
• 3 large eggs
• 1 1/2 tablespoons grated lemon rind (about 2 lemons)
• 1/4 cup fresh lemon juice, divided
• 1 (8-ounce) carton low-fat sour cream
• 1 cup powdered sugar

Preparation

• Preheat oven to 350°.

• Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and lemon extract, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
• Spoon batter into prepared pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.

via cooking light.