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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Just Like My Mom Used to Make

macaroniandcheesI’ve been feeling very under the weather for nearly a week and haven’t felt much like eating, let alone cooking.

As we all can probably agree, aside from ice cream, hot tea, and warm chocolate chip cookies (made by someone else of course – I’m sick!), nothing makes a person feel better faster than comfort food like Mom used to make.  Now if my Mom were only here to make it for me…

Some of my favorite comfort foods are:

  • Macaroni and Cheese – My Mom wasn’t particularly talented in the kitchen, but she could make a mean box of Kraft Macaroni and Cheese.  Once they came out with the “Kraft Deluxe” with the (then) tiny cans of premade cheese sauce in them, she didn’t even have to add the milk and butter.  Her idea of perfection!  I shared her love of the Kraft Deluxe until about 5 years ago when the sauce (now in a foil pouch) got a little thinner and tasted less “cheesy.”  When I don’t take the time to make my own homemade macaroni and cheese from scratch, I have gone back to stocking the cupboard with the old school, original Kraft Macaroni and Cheese in the blue box with the powdered cheese.
  • Tuna Sandwich on White Bread – My Grandpa Bob set the standard for tuna preparation in our family.  He would buy tuna in oil (likely a lot of the reason he had quadruple bypass surgery in his 50’s), drain it and mix it together with meticulously chopped onions, a ton of mayonnaise (which has never been my favorite, in fact I rarely use it), and he’d pile it on plain white bread (something most people, myself included, rarely eat anymore), slice it in half, and make as many as would fit in his tan and red plaid “picnic” bag with a plastic sandwich box and thermos of “adult” refreshments.  If he was making sandwiches for us kids to eat on the beach at Lake Gregory in Crestline he would leave the onions out and there would be a thermos of lemonade for us to drink.
  • Grilled Cheese on Sourdough and Tomato Soup:  Down and dirty made with 2 pieces of heavily buttered (none of that icky margarine spread for this girl!) thick cut sourdough bread and at least 3 pieces of Kraft Singles American Cheese (no other brand makes it into my shopping cart).  Fried until brown and crispy and served along side a bowl of Campbell’s Tomato Soup made with milk (never water) and with a pat of butter floating on top.  Add a bowl of buttered popcorn to this and I’m pretty darn good.
  • Mashed Potatoes – Reminder, my Mom didn’t cook much from scratch, so it should be no big surprise that I grew up on Hungry Jack potatoes from the box if we were eating mashed potatoes at home.  My grandma, however, made the creamy, buttery mashed russet potatoes I dream about when I am too sick to keep much down and just want to feel better.  Nothing beats a few peeled, boiled potatoes mashed (with chunks – I love the chunks)  with a ton of butter and milk.  I prefer to make them like my Grandma Skip did, but I use half & half or even whipping cream if I have it on hand.

While these are my quick-fix, “Go-To” comfort foods, if my Mom was still here she’d tell me to make some of my favorite of all: Her, “Guaranteed to make me feel better, tuna noodle casserole.”

When I mention how much I love tuna noodle casserole to most people, their faces screw up and usually I get a negative reaction. Their Moms’ versions of tuna noodle casserole must have had some icky ingredients like cornflakes, ritz crackers, bread crumbs and even peas.  They may think it’s gross, but my Mom’s stripped down, no-frills version is the best I’ve ever eaten.

tunanoodlecasseroleMy Mom’s, Guaranteed to Make Me Feel Better, Tuna Noodle Casserole

Boil, noodles according to package instructions, and drain in a colander.  I prefer American Beauty noodles because they seem to stand up to the sauce without going limp if any remains to re-heat the next day.  Also, because their tuna is guaranteed Dolphin safe, wild caught, gluten free and readily available, I prefer Chicken of the Sea Chunk Light Tuna.

Open and drain the tuna in a colander.  Empty the Cream of Celery soup into a large saucepan.  Fill the empty soup can first with milk then with mayonnaise, adding both to the pan with the soup.  Add the drained tuna, salt and pepper to taste, and stir over low heat until hot but not boiling.

Empty the noodles into a large mixing bowl or the same pan you cooked them in and pour the hot sauce over the noodles, making sure to use a rubber spatula to get all of the sauce out of the pan.  Use the same spatula to combine the noodles and sauce until well mixed.  You can serve it immediately, but I find that if you let it cool slightly the sauce thickens up.

My husband thinks I am gross, but, if there is any casserole left in the refrigerator the next day, I have been known to eat it cold.  It’s like a tuna sandwich on noodles if you think about it, which qualifies twice on my list of comfort foods. 🙂

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood