Today is turning out to be a quiet relaxing day for my family. My hubby is home from his trip to Canada, my boys are behaving, one is still sick, and I don’t have a lot to do. Well I guess I should be doing laundry because we have a lot to be done. But right now, I’d rather be blogging. Since I was making a new soup and reheating the cheesy broccoli soup for lunch we ended up all sitting around the table for lunch. That doesn’t happen often at lunch but always at dinner time.
Remember the other day that I promised a new recipe for tomato soup? I made it today. I used a recipe I found over at There’s Always Thyme to Cook. She posted a recipe that could be turned into soup or sauce using fresh tomatoes that were almost too ripe for anything else. That is what happened to me and my tomatoes. The ones my neighbor gave me were almost over ripe and mine were there as well. I roasted the tomatoes with garlic, olive oil and salt and pepper. I used a food processor to make a smooth liquid and then I did try to put the stuff through a sieve but it didn’t work well. So I ended up using the whole liquid that I got when I processed the contents of the roasting pan.
Here are the tomatoes before roasting.
Here is the recipe from There’s Always Time to Cook
3 pounds whole fresh tomatoes, any variety will work, mix and match as desired
6 whole cloves of peeled garlic
1/4 cup olive oil
salt and pepper
Combine ingredients on a half-sheet pan. Roast at 300°F for about 2 hours, until tomatoes get soft and caramelized. Let them cool. Run the tomatoes through a food mill to remove the skins and seeds. Or in the food processor and then strain the seeds and skins. The resulting puree will be nice and thick.
Season to taste with salt and pepper.
You can freeze it for later, or use it for anything you like, sauce or soup. Add herbs or whatever seasonings.
For the soup, all I did was add in about 8 fresh torn basil leaves, 1/8 cup grated parmesan and a little more salt and pepper. I let that simmer over a low heat for about 30 minutes, stirring often. It was so delicious and I didn’t get a picture of the finished product since we were hungry and ate it all up!
I also made these super easy baking powder bread sticks from Hillbilly Housewife to go with the soups.
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon dry parsley (optional, for decoration)
- 1 tablespoon baking powder
- 1 cup milk
- 1/2 cup margarine (1 stick)
- 1 more teaspoon garlic powder
- 1/2 teaspoon salt (optional)
These are good and easy and they get eaten up so fast that you may have to make a double batch.
Begin with your favorite big bowl. Measure your flour, salt, garlic powder, parsley and baking powder into it. Stir the dry ingredients together so that the salt, garlic powder, parsley and baking powder are evenly distributed throughout the flour. Now pour in your milk. Stir with a big spoon until you get a ball of dough that leaves the sides of the bowl. You may have to dust the ball of dough with a little flour if it seems sticky to you. Gently knead the ball of dough right there in the bowl about 5 or 6 times. Now place your dough on the counter. You may place a sheet of waxed paper under it you like. Using a rolling-pin or sturdy bottle roll the dough out into a rectangle shape. If the edges get all scraggly then use your hands to press them back up into main rectangle. It doesn’t have to be perfect. You are aiming for a rectangle that will fit into a 9 by 13-inch pan. When you get the dough the right size, set it aside.
Meanwhile place the margarine in a 9 by 13-inch pan. Place the pan in the oven at 425°. Allow the pan to preheat and the margarine to melt. When the margarine is melted, carefully remove the pan from the oven. It will be very hot, so don’t burn yourself. Sprinkle the second teaspoon of garlic powder and the 1/2 teaspoon of salt into the pan. You do not have to use the extra salt. My crew likes their bread sticks salty so I always use it, but it isn’t vital. Now, very carefully lay your rectangle of dough into the pan, over top of the margarine. Next cut the rectangle into narrow strips. I use a pizza cutter for this because it seems to work the best. A sharp knife will work too though, so use what you have available. My method of cutting is to cut the dough in half and then cut each half in half and then each quarter in half, going on and on until I have a lot of narrow strips of dough. The margarine will creep up between the strips. This is normal. It is what gives these bread sticks their texture. After cutting your strips, place the pan in the oven, still at 425°, and bake them for 20 minutes. They will be brown and crispy when they are done. If desired you may serve them with small cups or bowls of spaghetti sauce or seasoned tomato sauce as a dip. Alternatively, they make a great hot bread with any Italian style meal like lasagna, spaghetti or anything of that ilk.
I added some grated parmesan cheese to the bread sticks before baking and they turned out great. Next time I am adding in some fresh rosemary in place of the parsley.
Here is the broccoli soup recipe.