Although, I am not posting daily yet, I am making sure to keep up with as many groups as possible. One of my favorites, which was started by Alyce of More Time at the Table, is Ina Fridays. (When my daughter died, Alyce was there for me and she kept in touch through these difficult months and I do want to acknowledge this publicly.)
Ina has a ton of books, she has authored and the Internet is filled with her recipes. It is always easy to find what you are looking for with an Ina search. This month is Sides, Salads and Soups. I love all three but decided on a soup. Winter is coming to an end and that means hot soups will disappear from our table.
The minute the weather gets the least bit cool, my husband starts reminding me how much he loves hot soup, how it warms him in the cold winter and how it fills him up. I hear this almost daily. Do you think he really likes soup? If I ask him what kind of soup he wants, his answer is "any kind," which is not helpful at all. Yet, I must admit, there has not been a soup that he even slightly disliked. I am with him on this. I love hot soup.
Just a side question: Does your husband put in specific requests for dishes or does he eat what you present him with (if you the cooking)? Mine rarely makes a specific request and when I ask for a suggestion, he says, "anything you make is good." I guess, I should appreciate this because it gives me an open playing field, that is if it does not have tuna, asparagus, edamame, garlic or salt in it.
Roasted Tomato Soup - Ina Garten
3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
1 teaspoon dried basil
1/4 teaspoon thyme
1 quart organic vegetable broth
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. (We know just how much more flavor, roasted veggies have, particularly tomatoes.)
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and broth. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Using an immersion blender blend until thickness you enjoy. We like it thick with some texture. Taste for seasonings. Serve hot.
Check out the other members of Ina Fridays.
Alyce @ More Time at the Table
Anna @ Cheese with Noodles
Ansh @ Spice Roots
Barbara @ Moveable Feasts
Bhavna @ Just a Girl From AAmchi Mumbai..
Chaya @ Bizzy Bakes
Linda, @ Tumbleweed Contessa
Mary @ The Egg Farm
Minnie @ The Lady 8 Home
Mireya @ My Healthy Eating Habits
Patti @ Comfy Cuisine
Peggy@ Pantry Revisited
Rocky Mountain Woman @ Rocky Mountain Woman
Veronica@ My Catholic Kitchen
Linked to Foodie Friday Full Plate Thursday Freedom Fridays
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