Saturday, October 8, 2011

Roasted Tomato Soup

Today was a beautiful fall day in Philly. Shortly after I woke up I went for a 6 mile run through the city - down to the art museum, along the Schuylkill river trail, then back Pine Street, one of my favorites. I worked up quite an appetite and spent a good part of my run thinking of what to make. With a little crisp in the air, I decided to try a recipe for Roasted Tomato Soup I had been eying on The Italian Dish blog for a while.

I really enjoyed this recipe and made a few adaptations based off the ingredients I had. I hope you enjoy this as much as I did!

Roasted Tomato Soup


  • 4 pounds Roma tomato's, cut in half lengthwise
  • 6 garlic cloves, unpeeled
  • 4 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 medium onion chopped
  • 1 teaspoon dried rosemary
  • 2 teaspoons sugar
  • 1 tablespoon butter
  • 3 cups vegetable stock (original recipe calls for chicken stock - but since I stopped eating meat, I have been substituting all recipes with veggie stock and it's just as delish)
  • 1/2 cup heavy cream
  1. Pre-heat oven to 350 degrees. Place tomato's, cut side up on a cookie sheet lined with foil. Add unpeeled garlic. Drizzle 3 tablespoons olive oil over tomato's and garlic. Sprinkle with salt and pepper. Roast tomato's for 1 hour. Let cool a bit, then peel garlic.
  2. Cook onion, rosemary, sugar, 1 tablespoon olive oil and butter in pot over medium heat until onions are soft (about 5 minutes). Add tomato's, garlic and stock; simmer covered for about 20 minutes.
  3. Place immersion blender in pot and puree the soup. ( the original recipe calls to strain the soup after blending to get rid of skins and seeds, but i pureed the soup enough to skip this step - I don't think it is necessary)
  4. Add cream, salt and pepper to taste and heat until warm.
Top with Parmesan crisps.To make crisps, preheat oven to 325. line a cookie sheet with parchment paper. Use a 2-3" biscuit cutter and place Parmesan in circle, carefully lifting cutter off to leave Parmesan in nice circles. Bake 8-9 minutes to allow cheese to melt thoroughly. Remove from oven. as cheese cools it will harden into a nice crisp.

Fresh Tomato's

Drizzled with Olive Oil, Salt and Pepper

Roasted Tomato's and Garlic

Tomato's simmering with broth and spices


Parmesean Crisps

Monday, February 21, 2011

Moroccan Vegetable Stew

After a hiatus for over a year, I am going to really really try to update my blog for a few reasons - one main one is I want a place where all of my go-to recipes will be electronically.

I didn't take a picture of this dish, but it was so delish you just have to trust me - and go make it!

Moroccan Vegetable Stew


  • 1 medium butternut squash (about 2 pounds) peeled and cut into 1" pieces
  • 2 carrots, peeled and cut into 1/4" slices (I just used two snack size bags of the small carrots)
  • 1 medium onion, chopped
  • 1 can (15-19 oz) garbanzo beans, rinsed and drained
  • 1 can (14.5 oz) stewed tomatoes
  • 1/2 cup prunes, chopped
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/8 to 1/4 tsp crushed red pepper
  • 1 1/2 cups water

1. Sautee squash, carrot and onion in 1-2 tablespoons olive oil over medium-high heat until the onions are clear (about 10 minutes)
2. Add remaining ingrediants
3. Bring to a boil. Reduce to a simmer and cook until all vegetables are tender, about 30 minutes.
4. Serve over couscous (if you don't have couscous, it is just as good without).

Recipe from: Good Housekeeping Cookbook