Keepin’ Warm in the Winter

Over my winter break, about a month ago, I made a lot of food to get me through the remaining winter months.  Also, I wanted to use my Christmas gift from Brandon, which you’ll see later in this post. One of the soups I crave during the winter months is cream of tomato.  I have tested several recipes over the years with the tomatoes I grow every summer. The most flavorful recipe I found was Ina Garten’s Cream of Fresh Tomato Soup from her Back to Basics cookbook.  An added bonus: It is good for you too!

Cream of Fresh Tomato Soup

Materials:

  • 3 tablespoons good olive oil (I only used 2)
  • 1 1/2 cups chopped red onions (2 onions)
  • 2 carrots, unpeeled and chopped
  • 1 tablespoon minced garlic (3 cloves) (I added 4-5)
  • 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
  • 1 1/2 teaspoons sugar
  • 1 tablespoon tomato paste
  • 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
  • 3 cups chicken stock, preferably homemade (…bought mine)
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 3/4 cup heavy cream(I used fat free half & half)
  • Croutons, for garnish(Try making your own! Day old bread cut into cubes tossed in olive oil and sprinkled with Parmesan Cheese. Bake at 350 degrees F until golden brown)

Continue reading

Advertisements

Simple Potato & Leek Soup

This past week, my cross country season came to an end.  With all the commotion involved, including school work for my job and graduate school, there hasn’t been much time to cook. Last week, I purchased potatoes and leeks from the farmer’s market and needed to use them before they went bad.  I was short on time and groceries. This soup was so simple to create and very inexpensive.  I looked at several recipes online and threw together what I had.  It wasn’t too shabby! Read below for tips on cleaning leeks and freezing soups.

Continue reading

Roasted Tomato-Bread Soup

The roma tomatoes from my garden are at their peak.  I had a couple baskets full to the brim and knew I needed to make either soup or marinara sauce.  I’ve made roasted tomato soup and regular tomato soup in the past.  They are great to freeze and save for the winter, but I wanted to do something different.  I came across this recipe in my 5 Ingredient Fix cookbook, which has completely consumed me.  The sour dough bread incorporated in the soup, instead of only having on the side, really captured my attention. It won’t be ideal to freeze because of the bread, but we polished it off so it wasn’t an issue.   Continue reading

Creamy Grilled Corn Soup

With sweet corn being at its peak, I felt it necessary to use it as much as possible.  While pursuing through my 5 Ingredient Fix cookbook, I came across a yummy looking corn soup recipe.  I was already making Grilled Flank Steak with Spicy Corn Relish, so I decided to grill all the corn I purchased and make both recipes.  With both of these recipes made in one night, I had lunches/dinners for several days.  This might be something I’ll do more often…

Materials:

  • 4 fresh large sweet corn cobs, husks and silks removed
  • 3 T unsalted butter
  • 1 yellow onion, chopped
  • kosher salt and freshly ground black pepper, to taste
  • 3 C vegetable stock
  • 1 C half-and-half plus more as needed

Continue reading