The best part about yesterday’s Whole Foods extravaganza is figuring out how to use it all!
Today I tried out the Fire-flavored Buchi.
Verdict? I love it.
Warning: It has a kick that isn’t for the faint of heart. Drinking it tickled my nose.
I’m getting ahead of myself though. Yesterday, I used all of those Roma tomatoes…
One would *think* after being forced to eat soup for 6 weeks, it would be a long time until I ate it again. That’s what I thought.
Roasting tomatoes is the way to go this time of year – it’s still hard to find good ones to eat raw since they aren’t quite in season. Roasting gives them just the pre-season “umph” they need.
I loved my additions of red pepper flakes/habanero olive oil. Feel free to leave out the spice if you like it mild, but I adored the salsa-inspired taste it brought to the soup. Next time I’d also add some garlic (forgot about the roasted garlic in my fridge – doh!).
The soup’s dinner appearance was begging for a grilled pimento cheese sandwich on the side. I obliged – grilled pimento with with arugula on Ezekiel bread.
I forget how satisfying grilled cheese is. Maybe tomorrow I’ll remind myself how satisfying grilled PB&J is… 🙂
Not that the soup wasn’t satisfying. It was. 2x.
Soup looks lighter at lunch. Sunlight does wonders for pictures.
Roasted Tomato & Onion Soup
- 1 lb Roma tomatoes
- 2 tablespoons olive oil, divided (I used Sweetwater Growers’ Habanero-infused)
- 1 medium yellow onion, chopped
- 2 C vegetable broth
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary
- 1/4 tsp tarragon
- 1/4 tsp red pepper flakes
- 1/8 tsp turmeric
- S+P, to taste
Preheat oven to 400 degrees.
Place tomatoes, sliced length-wise, on a foil-lined pan and drizzle with 1 tablespoons olive oil. Sprinkle with salt and pepper then roast until tender and slightly brown, ~40 mins.
Heat remaining tablespoon olive oil in a large pot. Add the onions and cook over medium-high heat until they become translucent, ~6-7 mins. Add roasted tomatoes, broth, and herbs. Bring to a boil, then reduce heat to a simmer.
Cook for 20 mins more, allowing flavors to combine and adding water if needed. Using an immersion blender, puree soup until smooth. Add salt and pepper, to taste.
What was the last thing you ate so often that you had to “quit” for a while?
Are there items you will never get sick of?
I ate so much bologna in college… *shudder* Never again.