Tomato Soup

Sam was out-of-town a couple of weekends ago attending a three-class lunch reunion in Bay City Texas. I cleaned house for two straight days. I got a few other things accomplished as well as watched a couple of movies.

I watched the latest Star Trek movie. I laughed all the way through Grease. I think it was because I subbed at high school for five years. The kids are THE SAME!

I wanted to cook something light. Earlier I ran across a recipe for roasted tomato soup...so that's what I cooked. DELICIOUS!

The only tomato soup I knew anything about was Campbell's tomato. That's enough to turn anyone off of tomato soup! On vacation one year, Sam and I ate at Crystal Lodge in Lake City Colorado. The French-trained chef prepared tomato bisque soup for the first course.  First bite sold me on tomato soup!

This recipe is simple:

4 tomatoes, quartered
1 medium onion, sliced thick
3-4 garlic cloves, halved

Roast at 350-400 degrees for 30 or so minutes.

While that is in the oven, slice some good bread - I used a couple of slices of the bread I cooked in my "new" Dutch oven...photos will follow. Spray/sprinkle with olive oil and toast almost to crouton stage in your cast iron skillet.

Remove from oven, add 1 cup vegetable broth. You can blend in a food processor in batches or with a stick blender...I did the stick blender. Add salt, pepper, basil, any other Italian seasoning to taste.

Ladle into serving bowl, top with toasted bread. Sprinkle with bleu cheese and a spoonful of olive bruschetta.

DELICIOUS!