After a long and exhausting night, I'm like a walking zombie. I really try and take a nap when Elena sleeps but it's the only downtime I sometimes get for myself. And those are precious and rare moments that I really let myself indulge in. I have a stack of food magazines that I would love to read and bookmark recipes, or catch up on my DVR'd episodes - I'm still behind on How I Met Your Mother and The Office, and it's ideal time for me to cook/bake something in the kitchen. I had bookmarked a couple recipes in one of my latest cookbooks that I had been wanting to make and wanted something fast to prepare for lunch.
I was lucky enough to receive an early copy of Breakfast for Dinner from the amazing food blogger, Lindsay, of Love and Olive Oil. I loved her first cookbook and loved her sinfully sweet cookie dough billionaire bars. One of my go-to lunches at home have been sandwiches and soup. I usually make a big crockpot of soup on Sunday and enjoy it during the week. I'm a big fan of tomato soup because it screams comfort food and serves as a wonderful reminder of my tomatoes from my garden. (We will be planting a couple tomato plants this weekend!) This is a grown-up version of tomato soup has lots of flavor and is easy to prepare when you are a walking zombie in the kitchen. Plus, this will be a great recipe to use for those many tomatoes that I plan on growing.
Adapted form Breakfast for Dinner
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3 tablespoons extra-virgin olive oil, divided
2 pounds ripe tomatoes, about 3 to 5 large), sliced 3/4-inch thick
Kosher salt & freshly ground black pepper, to taste
1 large yellow onion, chopped
1 celery stalk, chopped
1 large carrot, peeled and chopped
2 cloves garlic, minced finely
1/2 cup dry white wine
1 cup vegetable broth
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce, or to taste
1 teaspoon granulated sugar
1/2 teaspoon celery salt
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and brush foil with 1 tablespoon of the oil.
Arrange tomato slices in a single layer on sheet, drizzle with with another 1 tablespoon of oil, and season with salt and pepper. Bake for 30 minutes, and then broil on high for 4 minutes or until the tops have slightly browned.
In a large saucepan, heat the remaining oil over medium high heat. Saute the onions, celery, carrot and garlic for 9 to 10 minutes, until softened. Stirring occasionally. Add wine and cook for another 4 minutes, or until most of the liquid has evaporated. Stir in roasted tomatoes and any juices, 3/4 cup water, vegetable broth, Worcestershire sauce, Tabasco, sugar, celery salt and pepper to taste. Simmer for 30 minutes, stirring occasionally. Let cool slightly.
Using an immersion blender (or blender/food processor), puree soup till smooth. Continue cooking for an additional 10 minutes and add salt and pepper to taste.
Yield: 4 servings
Review: One tasty tomato soup and perfect for those easy meals after a long and exhausting night. A parent's job is never over and you're always on the clock. Besides, I can't refuse this lovable face, she totally makes me weak. If her little brother is just as adorable, I'm going to be one very