California’s multiple personality disorder has reared it’s ugly head again. The weather, which had been giving us a normal winter for a change, has turned on a dime and we have Santa Ana winds, sunshine and warm temperatures just a day after rain clouds and temperatures in the low 60’s. Ugh! This is really screwing with my pre-planned menus!
Screw it! I planned to make soup for dinner and soup it will be. I don’t care if it’s warm outside or not. If anyone complains they can chill theirs like gazpacho.
Roasted Tomato Soup
- 1 Poblano Chili (Stem and Seed Pod Removed if Desired)
- 6 Large Tomatoes (Hard Stems Cut Out)
- 1 Medium Sweet Yellow Onion (Peeled and Halved)
- 5 Large Carrots (Peeled & Tops Removed)
Preheat oven to 350°F
Place the onion, cut side down, onto an oiled baking pan along with the peeled carrots, the poblano chili and the 6 tomatoes (cut tops up). Tip: For added flavor, I roast my chili with the stem and seed pod in and remove them before throwing into the Vitamix.
Bake for 25-30 minutes or until the tomato skins begin to crack and peel.
Preparation Option 1 – VITAMIX:
If you have a Vitamix with a soup setting like I do (it’s on the Professional Series 750), the steps are simple from here. All you do is throw all of the roasted vegetables into the container, place the lid on securely, turn the dial to the soup setting, depress the start button and wait for the cycle to end when it’s done chopping/blending and cooking the soup.
Preparation Option 2 -Blender or Food Processor and Stove Top:
Place the onion, chili and carrots into the blender/processor container and pulse to chop the vegetables up. Then turn the blender to puree and mix until the vegetables are well chopped. Add the tomatoes 1 at a time blending on high until all are well incorporated. If you run out of room in your container, move 1/2 of your vegetable mixture to the pan you’ll be heating the soup in. When all of the vegetables are blended/pureed, heat in a pan on the stove until warm enough to eat.
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Knowing that tonight will be a long one while we stay up late to watch the results of Election Night 2016, I am prepping dinner for tomorrow night ahead of time. A recipe I love, that has no sauce, is easy to assemble, throw in the refrigerator a day ahead, and, as a bonus, is one that my husband will take to work for lunch afterward without complaint!
Put your stick of butter (8 TBLS) into a large skillet, I prefer a well seasoned cast iron skillet, over medium-high heat.
garlic and onion spice blend, salt and pepper. Continue cooking and stirring the mushrooms for about another 3 to 4 minutes until most of the moisture has been absorbed by the mushrooms. Remove the mushrooms to a large mixing bowl and set aside.
Add 2 TBLS olive oil to the skillet and add your spinach to the pan. Using tongs to toss the spinach with the oil, cook tossing constantly until all of the spinach is wilted but not cooked all the way. Immediately remove from the pan to the same
bowl as the mushrooms and stir the mushrooms and spinach together. Set bowl aside and allow to cool while you prepare the pasta. When your mushroom-spinach mixture has cooled, sprinkle your 4 ounces of shredded parmesan cheese over and stir it in completely.
This Girl Loves to Eat! 