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Apr 20

Roasted Tomato + Onion Soup

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.

Then I saw this post from Tami @ Running with Tweezers.  Roasted tomatoes?  Yes, please.

 

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… :)

I will NOT deep fry it like ManEatFood

 

Not that the soup wasn’t satisfying. It was. 2x.

Soup looks lighter at lunch.  Sunlight does wonders for pictures.

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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.


13 comments

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  1. Lee

    You ate a lot of bologna in college? That is so random! Haha.

    Have you been to Asheville. They have Buchi on tap at a lot of restaurants and bars. That’s where I first had it. Actually, that’s the only place that I’ve had it although we did bring some bottles home.

    1. Laura

      I have been but didn’t see the Buchi. This calls for another trip!

  2. Cait @ Beyond Bananas

    I often eat too much peanut flour. Like.. but the (many) tablespoons.. mixed with water to make a peanut butter consistency. I used the TJ 1 lb bags. I was ona roll where I was going through a bag a week (yes, some was used for smoothies and cooking, but a majority was not!). Now that i have run out and it is discontinued, I am hesitant about order it on line from another retailer..bc I would want to buy in bulk. That could be dangerous.

    1. Laura

      I am so sad they discontinued it before I got to try it. Probably safer that way though. :)

  3. Alayna @ Thyme Bombe

    I lived on ramen before I learned how to cook. I still use the noodles (throw out the seasoning packet) every once in a while but really I’d be ok to never eat them again. Doubt I’ll ever have to put down the avocado though.

  4. Ari@ThE DiVa DiSh

    I love hummus, and i will ‘hopefully’ never get sick of it. When I was on a strange health kick, I ate alot of chicken..Now I can’t even touch chicken without gagging lol

    1. Laura

      Funny – I did the opposite with chicken. I refused to touch it until a few years ago!

  5. Parita

    That soups looks so rich and delicious…I love the idea of roasting them…I hear it brings out the sweetness. And grilled “any kind of cheese” sandwich is totally my thing…love it!

  6. Stacy

    Your soup looks so good, especially for a rainy day like today!

  7. Richard

    That’s a great looking soup! Pimento cheese is something I will never eat again if I have a choice. My mother and grandmother fed it to us all summer long growing up. I didn’t care for it much then, and certainly not now when I can fend for myself!! :)

  8. Matt @ The Athlete's Plate

    Grilled cheese and tomato soup is one of my favorite lunches! So good!

  9. Peggy

    Grilled cheese and tomato soup were definitely meant for eachother! But I’m with you – grilled PB&J’s are pretty rockin’ also!

  10. Jess@atasteofconfidence

    Mmm roasted anything is great!

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