Roasted Tomato Soup

Last Sunday I caught a Barefoot Contessa marathon on Food Network where one recipe stood out in my mind. So much that I went straight to the store to purchase the ingredients and made it that evening for dinner. The recipe was for roasted tomato soup with fresh basil. Although neither element is in season, the soup looked soothing, scrumptious, and hearty.It was featured on an episode devoted to healthier, feel-good food, so I didn't worry about serving myself an extra-large helping — it's that good! Unlike other roasted tomato soups, Ina's rendition is rich and flavorful without the addition of cream. The red pepper flakes provide a lovely heat. For the ultimate comfort meal, serve with a grilled cheese sandwich or homemade croutons. Want the recipe? All you have to do is read more

I knew that this week's soup recipe would have to be tomato. Not because I was in the mood, but because I realized the end of tomato season is quickly approaching. I make tomato soup often during winter and simply use canned tomatoes. However when it's early fall and the tomatoes are still bountiful, it's nice to make a puree with fresh tomatoes. Roasting the tomatoes first releases their juices and enhances their natural flavor, and this soup tasted even better the next day for lunch. I served it with a grilled goat cheddar cheese and mushroom sandwich, but you can enjoy it alone or with a glass of Chardonnay. Check out the recipe now, just read more