Garlicky Roasted Tomato Soup

Its been awfully chilly here in south Florida this week. 65 degrees is boot weather here. Everyone breaks out their winter clothes that they have vacuum sealed in a closet for the one week a year it gets kinda cold. I’ve seen lots of thigh high boots, big puffy sweaters, and even a couple of ear muffs at the bar this week. All of us warm blooded South Floridians trying to maintain our regular internal temperature of 100 degrees fahrenheit.

My favorite way to stay warm is with soup. Edward doesn’t understand the concept. He says its something like eating soggy food from a bowl of hot liquid. Which it actually is, but he has a weird thing about food textures so soup is out of the game for him. This means I have all the soups to myself.

Tomato soup is best served with a grilled cheese sandwich. Since I haven’t been able to find a soy free/coconut oil free sliced “cheese” product, please feel free to have one for me. With bacon. And a tomato. Nom nom nom.

Recipe disclaimer before you start reading the ingredients: YES that is how much garlic I used and they are regular sized garlic cloves. If you’re going to use elephant garlic obviously you’re going to use less (or more!) depending on how much garlic you like. In my opinion recipes are here as a guideline and you should modify them more to your liking if you so choose. BUT the chunky garlic really gives this soup the best texture and flavor.

Ingredients 
16 vine ripened tomatoes, cut in half
1 large onion, cut in half
1 whole head of garlic, chopped
1 cup vegetable stock
Olive oil
salt, pepper, thyme, oregano, parsley (all the herbs are dried, not fresh)

Instructions

  1. Preheat the oven to 400 degree
  2. Cut all the tomatoes in half and arrange on a baking sheet covered with parchment paper
  3. Drizzle olive oil on tomatoes and pop in the oven for one hour
  4. Once the tomatoes have baked for an hour, set the oven to broil for 15 minutes while keeping an eye on them so make sure they don’t over char. The point is to get a nice black crisp on top of most of the tomatoes.
  5. Remove from oven once crispy
  6. Cut the onion in half and toast in the oven for about 15 minutes on broil just to get it soft and warm
  7. Once the tomatoes have cooled a bit, add them with the onion to a blender and blend until smooth
  8. In a large pot you’re going to sauté the chopped garlic with olive oil on medium heat making sure not to over cook them but to get them nice and brown.
  9. Add veggie stock to the pot with the garlic to warm
  10. Combine tomato puree with the liquid in the pot
  11. Season with salt, pepper, thyme, oregano, and parsley and let simmer for 30 minutes so all the flavors can meld.

Yield: about 8 cups

Prosciutto wrapped asparagus

Oh man, do I love veggies.

Especially wrapped in anything crispy.

Heres an easy way to step up your asparagus game while creating perfect portions.

 

Prosciutto wrapped asparagus

Ingredients
– One bunch of organic asparagus (about 25 spears)
– 7 slices of prosciutto (usually one package)
– 2 Tbs Tessemae’s organic balsamic vinaigrette
– salt and pepper to taste

  1.  Preheat oven to 375°
  2. Clean and trim asparagus spears. I just bend them at the bottom slightly until they naturally break apart. It’s about 1-2 inches from the bottom.
  3. In a bowl season asparagus with salt and pepper and mix with balsamic vinaigrette.
  4. Once totally coated wrap 4-5 spears with one slice of prosciutto
  5. Bake on a sheet pan uncovered for 8-12 minutes until asparagus is bright green and prosciutto is crispy
  6. Serve immediately

 

Notes: I generally use sauces that don’t have any refined sugars because I’m generally paleo, that’s why I use Tessemae’s brand. Feel free to use regular balsamic vinegar and olive oil instead if thats what you have on hand. I also like using prosciuto instead of bacon because it stays wrapped better and most bacons contain chemicals, sugars, and fats I dont care to eat. Saying that, you could totally use bacon instead but I think this is a fancier and healthier recipe.