Roasted Tomato Soup

I grew up on tomato soup from a can, I'm not ashamed to say, I loved it!  But as a grown up, I've come to know that the salt and preservatives added to the store bought canned variety wasn't doing me any good.  Home made is always healthier, not to mention, tastier!  I make this soup often in the summer, when the tomatoes are ripe but winter tomatoes work well also.  I love this soup paired with a grilled ham and cheese sandwich, the ultimate comfort food in my book!

Ingredients

2 pounds fresh Italian plum tomatoes, quartered

2 medium onions, cut in half then sliced

4 medium cloves garlic, peeled and crushed

olive oil

salt and pepper

1 28 ounce can Italian plum tomatoes 

2 cups chicken broth

1 1/2 tablespoons minced fresh herbs, your choice.  I used rosemary and thyme

salt and pepper to taste

bacon fat croutons, optional 

shaved parmesan cheese, optional

Preheat oven to 425°

1.  To roast the vegetables, in a large bowl, mix together the quartered fresh tomatoes, the sliced onions and the crushed garlic. 

Swirl some olive oil over the vegetables, enough to coat all and toss together.  Add salt and pepper to taste and combine.

Turn out onto a parchment lined baking sheet and spread evenly. 

Roast in the oven for about 40 minutes, stirring halfway through cooking time, until onions are tender and turning golden.  Remove from the oven and allow to cool slightly.

2.  Carefully transfer the roasted veggies to a large pot and add canned tomatoes and chicken broth.  Sprinkle in the minced herbs and stir.

Turn heat to medium high and bring to a boil.  Turn heat down to low and simmer for 30 minutes.  When vegetables are all soft, turn heat off and blend with a hand immersion blender, or blend in batches carefully in a blender, until smooth. 

Reheat to a simmer again, taste for seasoning then shut off the heat and serve garnished with bacon croutons* and shaved parmesan cheese. Enjoy!

* Bacon fat croutons can be made by spreading reserved bacon fat on both sides of a couple slices of good coarse bread, cut into cubes, salt and pepper to taste then bake on a parchment lined baking sheet in a 425° oven for about 12-15 minutes until golden.  Likewise if bacon fat is not available, toss bread cubes with olive oil and salt and pepper and bake as above.

 

 

Turkish Yogurt Soup with Minty Lamb Meatballs

 Yayla Çorbasi

 Yayla Çorbasi is a classic comfort dish in Turkey.  It's a creamy soup with a refreshingly tangy taste of yogurt.  To give this soup a little substance, I've added some delicious minty lamb meatballs.  This is a must try for anyone who loves yogurt and lamb, and it's a very quick and easy dinner to prepare.  Be sure to bring your yogurt to room temperature before adding to your hot soup and be sure to temper the yogurt first.

Ingredients

Serves 4
 

For the meatballs...

1 pound ground lamb

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh mint

1 large clove garlic, finely minced

1/2 teaspoon ground cumin
1/2 teaspoon salt 
olive oil

Mix all meatball ingredients together in a large bowl with your hands until well blended.  Shape the mixture into little walnut sized balls.  Heat a little olive oil in a large frying pan and gently saute meatballs until they're cooked through and browned well on all sides.

 For the soup...

2 tablespoons olive oil
3 cloves garlic, minced
1 large yellow onion, finely chopped
1/4 - 1/2 teaspoon dried red pepper flakes
1/3 cup white rice
4 cups water or you can use half chicken stock half water
2 cups plain full fat Greek yogurt
Salt and pepper to taste
chopped fresh mint to serve

1.   In a large pot, heat the olive oil over medium heat.  Add the onion and the garlic and add a pinch of salt.  Stir and cook until just softened, about 4-5 minutes.  Stir in the rice and red pepper flakes, plus another pinch of salt.  Cook and stir until the rice is lightly toasted, about 2-3 minutes more.

2.   Stir in the water or water/chicken broth, turn the heat down to a simmer and cook covered until the rice is tender.  Add a little of the hot soup to the yogurt and stir well, then add yogurt to the soup pot and stir until well incorporated.  Add pepper and more salt to taste.  Add meatballs to the soup if you like, or ladle soup into bowls and add a few meatballs to each bowl. Sprinkle chopped mint over the soup and serve.  Enjoy!