Roasted Tomato Soup & Roasted Butternut Squash Soup
I almost did it, again!
Last week, I thought I was going to be all ‘blog rockstar’, and actually create a recipe for Food Love Friday, before Friday rolls around. I was actually determined to be ahead of schedule: pictures and all. Usually, I’m cooking and taking pictures and writing my Food Love post all on the same day, which leads to a pretty frantic day.
So, last week I vowed not to do it anymore. I’m going to be organized and on top of things because this blog is starting to fly, and there’s just so much amazingly fun stuff to do! I need to get organized!
As a newly anointed organized goddess, I decided to create two Fall soup recipes. Almost all of the leaves have dropped from the trees here in Toronto, and the chilly wind is starting to blow. I wanted something to warm my bones, and there’s nothing better than a bowl of soup.
This week’s Food Love Recipes are…Roasted Tomato Soup & Roasted Butternut Squash Soup. Yummy!
Last week, I started off by making roasted tomato soup. I fully intended to create the recipe and to take pictures BEFORE I sat down to have a bowl myself. But that’s not what happened.
I pulled out the tomatoes from the oven, and promptly spooned them into my Vitamix blender. The tomatoes were so juicy that I didn’t need to add water. Wizz, wizz, and the soup was ready.
I dipped a spoon into the blender to taste the soup. It was perfect! Holy hell, I couldn’t get over how amazing it tasted!
Without thinking, I poured some soup into a bowl, and cozied up on my couch to watch some old episodes of Downton Abbey. Before I knew it, I ate ALL the soup I made — about 12 large tomatoes in all!
And, guess what….I didn’t even get one picture for my blog. Blurg!
The roasted tomato soup made me forgot all about my ‘organized goddess’ self.
Fast forward to yesterday…I had to make more roasted tomato soup so that I could take some photos for today’s post. And, happily I did because it’s just so darn delish!
But guess what…I almost did it again! During my second bowl, I realized with a gasp that I hadn’t taken pictures, yet! I was almost thwarted, again, by how delicious this soup is.
Oh tomato soup, you get me every time.
- 12 regular tomatoes (sliced)
- 1 whole garlic bulb (all cloves, crushed)
- 1 red onion (sliced)
- 3 tbsp dried oregano
- 2 tbsp fresh rosemary (finely chopped)
- 2 tsp sea salt
- 2 tsp ground pepper
- 6 tbsp olive oil
- You’re going to need two large, glass baking dishes.
- Start by cutting up all of the washed tomatoes. First cut the tomato in half, then slice each half into 4 half moon shaped chunks.
- To the glass baking dishes, add 1 tbsp of olive oil. Spread the oil around with your hand, to grease the dishes.
- Add the sliced tomatoes to the glass dishes.
- Crush all of the garlic cloves from one, full bulb. Remove all the paper. Add the crushed raw garlic to the tomatoes.
- Cut the red onion in half. Remove the outer skin. Slice each half into half inch wedges. Add the onion to the tomatoes. Separate the onion into individual pieces.
- Sprinkle the dried oregano, fresh rosemary, sea salt and pepper on top of the tomatoes, onions and garlic.
- Drizzle 2 tbsp of olive oil on top of the tomatoes. (each glass dish requires 2 tbsp of olive oil).
- Toss the tomatoes and other ingredients, together.
- Put the glass dishes into the oven pre heated to 475 degrees Fahrenheit. First, cook for 30 minutes. Toss the tomatoes after 30 minutes, make sure onions are hidden under tomatoes or they will burn. Cook for an additional 15 minutes. You will roast the tomatoes etc. for a total of 45 minutes.
- Take the dishes out of the oven. Cool the tomatoes for 20 minutes before putting them into a Vitamix blender.
- Once in the blender, blend until super smooth. Taste the soup, and add more salt if necessary.
- **To make this soup more hearty, when you serve it, add some cooked brown rice**
- 1/2 of a butternut squash
- 2 cups of freshly boiled water
- 1 red onion (sliced)
- 1 whole garlic bulb
- 1 tbsp of fresh thyme
- 1 tbsp of fresh rosemary (finely chopped)
- 6 tbsp of olive oil
- 2 tsp of sea salt
- 2 tsp of ground pepper
- You will need one large, glass baking dish.
- Using a large, sharp knife, cut the butternut squash in half. Don’t cut it vertically; that’s too difficult. Just cut the narrower top portion off from the bottom, more bulbous section.
- Use a serrated knife to peel the squash.
- Put 1 tbsp of olive oil into the glass dish, and spread it around with your hand. Make sure the whole surface is greased.
- Cut the squash into 2 cm squared pieces. Put the cut squash into the greased, glass baking dish.
- Cut the red onion into 1 inch chucks. Add the onion to the squash.
- Crush each garlic clove from one whole bulb. Remove the paper. Add the crushed garlic to the squash and onions.
- Sprinkle the thyme, rosemary, salt and pepper on top of the squash, onion and garlic.
- Drizzle 2 tbsp of olive oil on top of the ingredients in the glass dish. Toss the ingredients with your hands, to coat everything in olive oil.
- Put the glass dish into a pre-heated 475 degree Fahrenheit oven. Bake for 30-40 minutes. After 30 minutes, turn the squash over in the glass dish using a spatula. Cook the squash until it’s nice a soft.
- Cool the squash for 20 minutes, then add it to your Vitamix blender. Add an additional 2 cups of freshly boiled water (you can add more water at the end if the soup is too thick). Blend the soup until it’s smooth.
- Taste the soup. Add more salt and pepper if necessary.