Minestrone Soup

Although the weather does not agree, it's been in the high 70's in Santa Barbara, the calendar says it's fall.  I love fall. But since I can't get the fall weather, 

I can still have the fall foods. Luckily the evenings do feel fall-ish.

What comes to mind? SOUP!

There is nothing like pjs and soup.

 I would say this has been kid tested and mother approved!

 Make this ASAP!

Recipe taken directly from Mama Miss. For more yummy soup recipes come visit my Pinterest board!

Roasted Tomato Soup

Finally! The rain has come and it actually feels chilly (well at least California chilly). This much needed change in weather calls for SOUP!

Roasted Tomato Soup
3 pounds Roma tomatoes, sliced in half
1 pound Vine Ripe tomatoes, sliced thick
1 yellow onion, sliced 1/2 in thick
1 red bell pepper, cut in half and seeded
4 - 6 cloves garlic (depends on your palate)
Fresh thyme leaves (I used about 10 sprigs)
olive oil
salt & pepper
2 cups chicken stock or more
paprika
1 teaspoon sugar
Cream, optional (splash up to 1/4 cup for added richness)

Preheat oven to 400 F. In a large bowl or on a sheet pan, toss tomatoes, onion, bell pepper, and garlic cloves with about 1/2 cup olive oil. Sprinkle with thyme, salt and pepper. You can always adjust seasoning at the end. Roast for about 30 - 40 minutes.

I love the smell of roasted tomatoes and garlic!

Transfer everything to blender. I have a Vitamix so I didn't need to do this in batches. You can also use an immersion blender. Add chicken stock and sugar. Slowly puree. I added paprika for some more color and smoky flavor, totally optional. Adjust seasoning if needed.

Vitamix in action!

Pour soup into large stockpot and gently bring to a simmer. Here is where you can add the cream if you so desire. And if you want to add a little crunch on top (who doesn't like crunch?), well then make some croutons!

Enjoy!

A Winter's Soup

I love a bowl of hearty soup in the winter. It's so cozy and comfy. This was super easy to make. I threw it all together during the girls' nap time.

Roast any root vegetables you want!

This is what I roasted:

1 lb Carrots

1 lb Butternut Squash

1 Sweet Potato

1 Rutabaga

2 Parsnip

1 Turnip

1 Granny Smith Apple

Just make everything is cut into about one inch pieces to ensure even roasting. Toss with olive oil, salt & pepper and throw it in a 425 F oven. Roast for about 30 minutes or until tender. Don't forget to turn them at least once.

Heat up some chicken stock, about 6 cups. Place roasted veggies in food processor and add some stock. You will need to do this in a couple of batches. Puree. Pour the soup back into pot, season and thin out with more chicken stock, as needed to your liking. 

Serve with homemade croutons or crispy bacon bits or both!

Adapted from The Barefoot Contessa