Roasted Tomato Soup

Tis the season for comforting soups. The most popular by far must be tomato soup. It's a memory food for sure. A nice bowl of tomato soup with it's best friend grilled cheese. It's the perfect childhood memory.

Now I didn't grow up with tomato soup, but as I got older I discovered this wonderful American comfort food, and I simply feel in love. When I'm tried, sick and feeling a little blue, my go to is tomato soup. It has the capacity of hugging you from the inside and making you feel better. Pairing it up with a buttered grilled cheese doesn't hurt either.

Seeing that tomato season has come and gone, the tomatoes aren't looking so good. They weren't their typical ruby red, so I decided to help them along by roasting them. I blended them up with broth and other goodness. I left the soup with texture, however if you want a more silky soup, pour it through a sieve.

Enjoy your hug!

Buen Provecho!

Preheat oven 400F. Cook tomatoes in half and season with salt, pepper, 1 tsp thyme, 1 tsp oregano

Saute onions and set aside

Make a garlic pouch. Separate cloves leaving the skins on, drizzle olive oil season with salt and pepper. Add to oven during the last 30 mins of roasting the tomatoes.  Allow to cool before handling.

Nice and roasted, juicy tomato!

Add tomatoes, roasted garlic,....

and onions. Puree!

Add Olive oil to a medium pot. Pour puree into pot.

Add remaining stock. Bring to a boil, lower heat and simmer for 25 minutes.

Add a dollop of sour cream for garnish. Enjoy!

Roasted Tomato Soup

Ingredients:

3-4 lbs roma tomatoes
1 tsp dried thyme
1 tsp dried oregano
1/2 large onion, diced
2-4 garlic cloves, (skin on)
4 cups chicken or vegetable broth
Olive oil

Roadmap:

1. Preheat oven 400F. Cut tomatoes in half and place on a lined baking sheet. Drizzle olive oil over tomatoes, season with salt, pepper, thyme and oregano. Place in oven and roast for 40-50 minutes.
In a small piece of foil, add garlic cloves, drizzle with olive oil, 1 tbsp, season with salt and pepper. Wrap up foil and set aside. Place garlic foil wrap in oven for the last 30 minutes of the tomato roasting. Allow to cool before handling.

3. Meanwhile in a small pan on medium heat, add 2 tbsp olive oil. Add diced onions and saute until soft. Set aside.

4. Add roasted tomato, roasted garlic, sauteed onions and 1 cup of broth into a blender. Puree. Add tomato puree into a medium pot with 2 Tbsp of olive oil and add remaining broth. Bring to a boil then lower heat. Allow the soup to simmer for 25 minutes. Taste and adjust for seasoning. Add a dollop of sour cream if you like. Enjoy!

Side-note- You can blend the soup with a immersion blender if you have one. If you want to make the soup silky pour it through a sieve.

London Fog Latte

Nothing says fall more than a latte. I know lattes are around all year long, but for me Fall & Winter are the best for lattes. They keep you warm and snug on those lovely cold nights, mornings and afternoons.

Despite its name, London Fog doesn't originate from London but from Vancouver and made famous by Starbucks. 

A London Fog is an Earl Grey Tea Latte. Earl Grey has a wonderful flowery and citrusy essence. It makes a delicate and flavorful latte. The key to any good tea latte is the quality of the the tea. Personally I prefer loose leaf tea. I buy my tea at David's Tea. They have 3 types of Earl Grey, original, Cream Earl Grey & Earl's Garden (which is the one I chose today). You can see, smell and taste the quality of the tea. There are good teabags as well, Twinings and Stash are good brands to chose from. Whichever way you like just make sure the tea is good quality. 

Now, I don't like to dirty extra dishes if I don't have to, so I make this latte in one pot, instead of brewing the tea and milk separate I do it together. Now you don't get a lot of milk foam, actually it's very little, which I don't mind. If you need the foam feel free to heat up some milk and use a milk frother to get your foamy milk. On days I want to indulge a bit I take an extra step and add fresh whip cream with a bit of grated nutmeg. 

It's a delicious and delicate sip of tea latte, perfect for anytime of day.


Buen Provecho!!

Good quality Earl Grey.

If using loose leaf place tea in a bag.

2 TBSP of loose leaf or 2 teabags

In a measurieng cup add 1 cup of water

In the same cup pour in 1 cup of milk

You will have 2 cups total

Put a small pot on medium heat. Yes, I'm making this at 5:24 am!

Add milk/water mixture into pot

Place teabag in pot

Use a spatula or spoon to submerge the tea a bit, it has the tendency to float up

Bring to a boil

Reduce heat and simmer for 10 minutes.

After 10 minutes you have this beautiful caramel color.

Discard tea bag and pour tea into a 16oz glass or 2 8 oz glasses.

Add 1-2 Tbsp brown sugar, to your sweetness. Sorry about the blurry picture.

There it is, but wait whip cream is necessary!

I added 1/4 cup heavy whipping cream  and 1-2 tsp of powdered sugar, again your sweet preference, to a measuring cup

Using a  milk frother I whip the heavy cream until I get the consistency I want

Getting there

Perfect!

Put a dollop or two of whip cream

grate some nutmeg and

Voila! London Fog Latte! Delicious to the last drop!

London Fog Latte - 16oz

Ingredients:

2 Tbsp Earl Grey Tea, loose leaf (or 2 teabags)

1 cup water

1 cup milk

1-2 Tbsp brown sugar

1/4 cup heavy whipping cream

1-2 tsp powdered sugar 

Grated nutmeg for garnish

Road Map:

1. Place 2 Tbsp of earl grey tea into a bag. 

2. Into a large measuring cup add 1 cup water and 1 cup milk, total liquid 2 cup. 

3. Place a small pot on medium heat. Add milk/water mixture into pot. Add tea bag, with the help of a spoon submerge the tea bag just to get it started. Bring to a boil. Reduce heat and simmer for 10 minutes. Discard tea bag.

4. Pour into a mug, Make whip cream. Pour 1/4 cup of heavy whipping cream and 1-2 tsp of powdered sugar into a measuring glass. Using a milk frother, whip the cream to you desired consistency.

5. Put a dollop of cream into your mug and grate a bit of nutmeg as garnish. Delish!

6. Enjoy!