Friday, October 29, 2010

Last Soup Recipe for October

Roasted Tomato Basil Soup

1 1/2 lb. plum (roma) tomatoes, halved

5 TBSP olive oil, divided

2 cloves garlic, minced

1/2 tsp. salt

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. pepper

1/2 lb. sliced mushrooms, Crimini if you can get them

1/2 cup chopped onion

1 can Campbell's chicken broth

1/3 cup tomato paste

pinch of sugar

3/4 cup whipping cream (I use fat-free 1/2 and 1/2)

Grated parmesan cheese and chopped fresh parsley for garnish

Place tomatoes cut side down in greased baking pan. Brush with olive oil. Sprinkle with garlic and seasonings. Bake uncovered at 450 degrees for 20 to 25 minutes until edges are browned. Cool slightly. Place tomatoes AND pan drippings in food processor or blender and process until smooth, then 1 more minute.

In a large saucepan or skillet, saute mushrooms and onions in 2 tablespoons of olive oil 5 to 8 minutes. They need to be tender, but not browned. Stir in everything except cream. Bring to boil. Remove from heat. Stir in cream. Garnish.

SO SO GOOD!! Serve with french bread (or your favorite bread) for dipping. If you want to MAKE your bread visit my good friend Carissa's blog ( for instructions on how to make some FABULOUS bread! Her bread is FANTASTIC!



annie said...

I've been loving these recipes, Jenn! I served your taco soup to some friends last week, and it got RAVE reviews. Love you and am praying for you!

Carissa said...

I LOVE this soup. It was so good when you made it for us at your house last year :)

Kevin and Laura said...

Definetely going to try this. A good tomato soup is a big hit around here.

I just want you to know that I am praying for you and thinking of you often. We have had and currently have friends and family in your same boat and it has been interesting how God has lead them down different paths to find 'solutions'. I am praying for that path for ya'll.