Easy Roasted Tomato Soup

fellp20150820_lowCalifornia’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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Bacon Roasted Cauliflower Chowder

dinnerreservationsI haven’t been to the grocery store this week and was at a loss as to what to make for dinner tonight.

The meat & cheese drawer gave me a pound of uncooked bacon fresh from the butcher, a wedge of parmesan cheese and another small chunk from a wedge of aged gouda-parmesan.

In the crisper was a bag of fresh sweet mini peppers, a head of cauliflower that was nearing extinction, half a red onion, some carrots, celery, a Rubbermaid container with some still viable sliced Portobello mushrooms and a few other items that found their way right into the compost bucket.

Not a lot to work with, but I’m a gamer (and thankfully my husband will try anything I make) so I trudged forward hoping for some inspiration.

A wrinkly but still salvageable Poblano chili was on the counter and inspiration for a nice warm soup struck.

Bacon & Roasted Cauliflower Chowder

  • ½ Cup Sliced Portobello Mushrooms
  • 6 Slices Bacon, cut into ½ inch pieces
  • ¼ Poblano Chili finely diced
  • ½ Red Onion diced
  • ¼ Cup diced Orange Sweet Bell Pepper
  • 1 Carrot chopped
  • 2 Ribs Celery chopped
  • 2 Cloves Garlic minced
  • 1 Medium Head Cauliflower
  • 4 Cups Beef Broth (4 Bullion Cubes in 4 Cups Boiling Water)
  • 1 – 5 ounce can Evaporated Milk
  • 2 Bay Leaves
  • Lawry’s Seasoned Pepper to taste (1 added about 2 tsp)
  • Reserved Rind of Parmesan or Parmesan-Gouda Cheese
  • Shredded Parmesan or Parmesan-Gouda Cheese (if desired)

Cut the cauliflower in thirds, trim off the stem, spritz with olive or coconut oil spray and roast 45 minutes at 400 degrees.

sweatvegetablesCook the bacon over medium high heat for 5 minutes. Add the diced Poblano chili and continue to cook until bacon is crisp but not too brown. Remove both from pan and drain on paper towel.

In the same pan add the onion, garlic, carrot, celery, and bell pepper.  Saute’ about 8 minutes over medium high heat.  Add the mushrooms and return the bacon and Poblano chili to the pan. Continue cooking another 10 minutes while bacon fat breaks down some more then switch heat to low.

addcauliflowerRoughly chop 1/3 of the roasted cauliflower into small pieces and add to the pan. Add the bay leaves and seasoned pepper, stir and cook on low about 5 minutes to allow the cauliflower to absorb the flavors of the bacon and other vegetables.

Put the remaining 2/3 of the cooled roasted cauliflower and 2 cups of the cooled broth into the Vitamix or Food Processor/Blender container and process on low until well combined. It will have plenty of texture, but if it’s not thin enough to easily pour, add a bit more of the reserved broth.

Increase heat to medium, then add the can of evaporated milk, a can of water and the contents of the Vitamix container to the pan. Stir well to incorporate. Stir in the remaining broth, the reserved cheese rinds (if you have any) and bring soup just to a boil. Return heat to low and simmer about 20 minutes.

soupRemove the bay leaves before serving.  Serve with toasted French bread chunks/croutons or crusty bread and butter.  Sprinkle chowder with shredded parmesan or parmesan-gouda cheese and chopped parsley if desired.

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