Last week we were away in Disneyland. It was so much fun and so exhausting. There was also so much to eat. From the candy and treats to the gigantic smoked turkey legs to the character dinners, food was everywhere. Well, some food was everywhere, fruits and veggies were a bit harder to find. I usually start my day with a fruit and veggie smoothie and from there make sure to include them in every meal or snack. Needless to say, after a week of not meeting my typical daily fruit/veg allotment, I was feeling a bit sluggish and gross. I vowed to make the next week much healthier. So to the menu board I went. I came up with a few new ideas, but the first one had to be something to warm us all up. When we left Disneyland the weather was beautiful, 22 degrees Celcius (that’s 72 degrees Farenheit) and sunny. When we stepped off the plane at home it was below freezing and windy. Talk about a shock to the system. Not that I’m complaining, I live on the west coast of Canada. Our winters/autumns are quite mild compared to the rest of the country. I’m just more of a summer weather kinda girl.
This fall, I’ve been making a lot of soups. This is a bit new for me. Aside from a couple of favourites that I make from time to time, soup is not something I usually excited about, nor is it something I make very often. Lately, it seems to be on the menu almost weekly. If I had to choose a favourite soup (aside from the French Onion Soup that I posted a few weeks ago) it would have to be tomato soup, preferably with either a grilled cheese or tuna sandwich on the side (for dipping, of course). Made from scratch, tomato soup is super healthy, and this recipe is very easy to make. It can also be made mostly ahead of time. If that’s your plan make sure to leave the cream out until you’re ready to reheat the soup. Enjoy!
10 roma tomatoes
1 head of garlic
1- 2 tbsp extra virgin olive oil
1 small onion
1 tbsp dried basil
1 tbsp butter
1/2 Cup light cream or whole milk
2 tbsp balsamic vinegar
salt and pepper to taste
fresh basil for garnish
Preheat oven to 375 degrees farenheit.
Cut the top off the head of garlic and place it on a baking sheet along with the tomatoes. Drizzle with the olive oil. Roast in the oven for about 35 minutes (the garlic might need a few extra minutes). Set aside until cool enough to handle.
While the tomatoes and garlic are roasting, dice up your onion. Heat the butter in a small pan and saute the onion and basil for about 5 minutes. Set aside.
Remove the skins from the tomatoes and the paper from the garlic. Place in a blender or food processor along with the onions. Blend until smooth. Pour the mixture into a soup pot and over low heat, stir in the balsamic vinegar and cream. Serve once it has been heated through.
NOTE: If you find the soup a bit too thick, you can add a little bit of water or some extra cream to thin it out.
Kitchen, uncorked 