Roasted Tomato Soup

Now if I had been thinking, I'd have taken pictures of the actual roasting process. Unfortunately I did not . . .  I roasted them a couple days before actually making the soup. Sorry! : )

In a large pot, heat the olive oil over medium heat; cook onion, stirring occasionally, for 5 minutes or until softened. Add the roasted tomatoes, stock, 1 1/2 cups water, sugar and basil; bring to a boil.

Reduce heat and simmer for 15 minutes.

Now you could let it cool for a few minutes and then blend in a blender or food processor, but I used my immersion blender and did it right in the pot. I'm all about less dishes. I have too many to wash as it is.

Heat soup through, if it cooled down any. Add any salt or pepper if needed.

Yum! Would be good topped with a sprinkle of parmesan cheese (but I didn't have any). Or add a little cream or milk and some crackers.

Here's the recipe for the soup, followed by the recipe for the roasted tomatoes:

40 roasted tomato halves
2 tsp olive oil
1 onion, chopped
4 cups vegetable or chicken stock
2 tsp sugar
1/4 cup chopped fresh basil
1/2 tsp pepper
1/4 tsp salt
2 tbsp parmesan or asiago cheese (optional)

Roasted Tomatoes

4 lbs ripe plum tomatoes (about 20 whole)
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 cup extra-virgin olive oil
1/4 tsp each salt & pepper

Trim stems off tomatoes and cut in half lengthwise. Arrange, cut side up on a large foil-lined rimmed baking sheet.

Stir together garlic, basil and oil; brush over tomatoes. Sprinkle with salt and pepper. Bake in 400F oven for about an hour or until softened, shrivelled and edges begin to darken.

Zuppa Toscana

What a perfect soup for a cool day! This is a version of the soup made famous by Olive Garden. So good!

1 lb ground Italian sausage (I used spicy to give it some kick because I didn't have the next ingredient)
1 1/2 tsp crushed red peppers
1 large diced white onion
4 tbsp bacon pieces
2 tsp garlic, minced
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
3 large potatoes, sliced
1/4 of a bunch of kale

Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 min or until the onions are soft.

Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour.

Add the heavy cream and cook until thoroughly heated. Stir in the sausage and kale. Heat through and serve.