I suddenly craved soup and since I am taking an on-line photography course, decided to produce a photo accompanied recipe.
First make a cup of delicious gingerbread tea.
Yum.
Wonderfully warming especially after cross-country skiing.
Slice pint of grape tomatoes in half (when you don’t have whole tomatoes – which I don’t buy in winter). Note: apples, pears or naval oranges are a wonderful alternative in a winter salad bowl
Sprinkle with olive oil; mix then add sea salt and freshly ground pepper.
Roast in 400 degree oven for 40 minutes.
Next, chop up garlic and one onion. Since I fell on my thumb in the forest while cross-country skiing, I will resort to the way I chopped onion and garlic while living in Hawaii when I didn’t have a chef’s knive – in the Cuisinart (thanks to a parting gift from my friends at Filene’s in Boston) – and will bypass using my chef’s knive.
Saute onion and garlic in hot olive oil and butter – remember, never burn the butter or you must start over!
Then add a large 28-oz can of tomatoes. This part is a fond reminder of my old friend Mitch: “Always buy Redpack” — which I do.
Add basil, fresh if you have it, sliced in slivers and thyme. I sprinkle dried basil and thyme.
Add 1 quart of chicken broth. Having just roasted a chicken, I use homemade chicken broth. Just skim off the fat which has congealed on top — although my friend Christine says a little fat in chicken soup is good to have when recovering from a cold.
Next, add the delicious roasted tomatoes.
Bring to a boil, then simmer for 40 minutes.
One last step…puree in batches in Cuisinart! And voila — dee-vine!
