Recently, we celebrated our daughter’s birthday. She turned, well, that’s for her to say. In any case, we still stick with the family tradition that the celebration involves the favorite dinner of the birthday celebrant. For Tiffany, that means tomato soup and grilled cheese sandwiches.
With a celiac in the family, a can of Campbell’s Tomato Soup no longer cuts it since it has gluten. Consequently, we had to build a better soup. Beyond doubt, Creamy Tomato Soup is a better soup.
Start with some lovely, ripe tomatoes, about 2 pounds worth, which in this case was about 5 medium tomatoes. Quarter them, then take two red onions and quarter them as well. Peel 4 cloves of garlic and cut them in half. Toss them together in a large bowl like best buds
In a small, separate bowl, mix together salt, black pepper, dried oregano, dried basil and dried celery. Now, drizzle olive oil over the tomatoes and onions in the bowl, sprinkle your spice mix over it, and get your hands dirty mixing them all together. You could lay them all out politely on a baking sheet, drizzle on the olive oil and sprinkle on the spices, but where’s the fun in that. Besides, I like to know the vegetables are well coated.
Next, lay them all out politely on a baking sheet.
Bake at 4000 for about 30 minutes making sure to turn the baking sheet half way through cooking time. Once the veggies are out, let them cool a few minutes while you get your blender ready.
Fill the blender with veggies and a bit of vegetable stock and blend away until you have a smooth consistency. If you like a thick soup, use less stock, for a thinner soup, use more stock
At this point, the soup is ready to be eaten. It should be fairly warm, but it you would like it warmer, pour it into a saucepan and gently heat it to desired temperature. Before serving, sprinkle with chopped, fresh basil. Serve with grilled cheese sandwiches.
My daughter approved the flavor, so we had a very successful dinner and happy birthday.
Creamy Tomato Soup
2 lbs Tomatoes, quartered
2 Red Onions, quartered
4 Cloves Garlic, halved
2 TBS Olive Oil
1 tsp Sea Salt
½ tsp Ground Black Pepper
1 tsp Dried Oregano
1 tsp Dried Basil
¼ tsp Dried Celery
½ C Vegetable Stock
1. Preheat oven to 4000 F
2. Add the tomatoes, red onions and garlic cloves to a large bowl
3. Drizzle olive oil over the vegetables
4. Spinkle the spices over the vegetables and mix to coat the vegetables
5. Lay the coated vegetables out on a baking sheet
6. Roast in the oven for 30 minutes
7. Remove from the oven and let cool about five minutes
8. Fill blender with vegetables and just enough stock for desired consistency
Before serving, slice up some fresh basil to top each bowl
Goes very well with grilled cheese