Roasted Tomato Basil Soup

Today was a rainy day.  A good soup day.  The kind of day where you are stuck at work late, miss your evening class, get stuck in traffic in the rain and all you want to do is throw on some pajamas and have some comfort food.  I stopped at Trader's on my way home to pick up some fresh tomatoes and basil and stumbled upon some freshly baked ciabatta bread and thought about making a grilled cheese to go with my tomato soup.  But what's better than grilled cheese?  Grilled cheese with tomatoes, basil, and a balsamic glaze...

Roasted Tomato Basil Soup

4 Tbsp Extra Virgin Olive Oil
4 Large Ripe Tomatoes (Such as Heirloom or Beefsteak)
3/4 tsp Sea Salt
Fresh Cracked Pepper
1 tsp sugar
1 Medium Sweet Onion, diced
2 Cloves of Garlic, minced
1 (15oz) can Fire Roasted Diced Tomatoes
4 Cups Vegetable Broth
1/4 tsp Cayenne Pepper
1 Cup Half & Half (Or Soy Creamer)
1/4 Cup Fresh Basil

Preheat oven to 400F.  Cut tops off of tomatoes and place on a cookie sheet covered with tin foil.  Coat tomatoes with about 2 Tbsp of the olive oil and sprinkle with 1/4 tsp sea salt, fresh cracked pepper, and about 1/2 tsp sugar.  Bake for about 30-40 minutes or until skin starts to char.

Meanwhile, heat remaining 2 Tbsp of olive oil in a large soup pot over medium heat.  Add diced onion and saute until translucent.  Add minced garlic and stir to combine.  Add the can of diced tomatoes and the vegetable broth.  Once the roasting tomatoes are finished, add them whole to the soup mixture.  Stir to combine and with a wooden spoon smash the tomatoes into the side of the pot to break them up.  Add the cayenne pepper, 1/2 tsp sugar, 1/2 tsp of salt, and cracked pepper to taste and bring to a boil.  Simmer uncovered for about 20 minutes.  Add 1/2 cup of the cream and the fresh basil.  With an immersion blender blend the soup together making sure there are no large chunks.  Serve hot with Grilled Caprese Ciabatta Panini.

Grilled Caprese Ciabatta Panini

Grilled Caprese Ciabatta Panini

Ciabatta Bread
Buffalo Mozzarella Cheese
Vine Ripened Tomatoes
Fresh Basil
Balsamic Glaze*
Nonstick Spray for Grilling

Assemble the sandwich with the ciabatta bread, sliced tomatoes, sliced mozzarella, and torn fresh basil.  Drizzle with the balsamic glaze.  Heat nonstick spray in a large skillet on medium heat.  Grill sandwich approximately 5 minutes per side or until golden brown and cheese is melting.  Serve hot with Roasted Tomato Basil Soup.

*If you don't have a balsamic glaze, you can use a balsamic vinegar.  Or, you can heat the balsamic vinegar in a saucepan and reduce it until its thick being careful not to burn it and you have yourself a glaze.

Cabbage & Barley Soup

Cabbage & Barley Soup

2 Tbsp Extra Virgin Olive Oil
1 Large Yellow Onion, Thinly Sliced
2 Garlic Cloves, Minced
1/2 Tsp Celery Seed
1 Tsp Thyme
6 Cups Water
3 Vegetable "Beef" Bullion Cubes
1 Cup Barley
1 Cup Sliced Carrots
1 (15oz) Can White Beans, Drained and Rinsed
1/2 Head Cabbage, Chopped
1/4 Cup Pale Dry Sherry
Sea Salt & Cracked Pepper to taste

Heat the oil in a soup pot over medium heat and add sliced onions.  Cook the onions until translucent and add the garlic, celery seed, thyme, salt and pepper.  Stir until fragrant and add the water.  Dissolve the bullion cubes in the water then add the barley.  Bring to a boil and add the carrots, beans, and cabbage.  Cover and simmer for 30 minutes.  Add the Sherry, Salt, and Pepper to taste and cook for 15 more minutes.

Serve hot with red wine vinegar, fresh cracked pepper, rosemary olive oil, or vegan sour cream.

Nutritional Facts (Approximate), Serves 6, Per Serving: 155 Calories, 5g Protein, 5g Fat, 26g Carbs, 6g Fiber, 13g Iron