Because I’m ALL ABOUT honesty and transparency here on the site…I’m going to share this #FAIL with you!
I made the below recipe. And washed it down the sink.
I was super sad and bummed because I had used tomatoes from the garden.
It went like this on Twitter…
I had a few folks offer links and recipes for their favorite tomato soups…but I really just wasn’t into making another one. And when asked by Lynn what went wrong, I said this…
So there you have it. My fail!
I ended up making a quick “Italian stirfry” with mixed frozen Italian style veggies, 2 diced chicken breasts and some pasta. All in the same skillet. I’ll share the specifics on that recipe another day.
I’m off to mourn the loss of my precious garden tomatoes. Lost, tragically, in this failed experiment!
(I will say that the roasting tomatoes turned out a most heavenly scent throughout the house this afternoon!)
About 2 lbs. Roma tomatoes (I used some I had frozen from the garden…FREE!)
Few drizzles of olive oil ($.05)
Pinchful of dried basil (free!)
Pinchful of garlic powder (as I’m all out of fresh garlic!) ($.05)
Salt and freshly cracked pepper
3 cups homemade chicken stock (free)
Salt and pepper to taste
Bread slices for Toast ($.50)
Butter or dairy-free margarine
2 large or 3 small broccoli heads ($.82)
**I would have like to have served some grilled cheese sandwiches or homemade parmesan croutons/sticks, but opted for toast to keep it dairy free!
1. Preheat oven to 400. Place Roma tomatoes snuggly into a baking dish or pan. Drizzle with olive oil and sprinkle dried or fresh chopped basil, garlic powder and salt and pepper over the top. Roast the tomatoes for 30-40 minutes in the preheated oven.
2. Once roasted, place the chicken stock and roasted tomatoes into a blender or food processor and puree. Pour into saucepan and simmer for 15-20 minutes. Season with salt and pepper to taste.
3. Toast the bread. Or make grilled cheese or homemade parmesan croutons!
4. Steam broccoli in stovetop steamer or in a microwaveable bowl with 1/4 cup of water, covered with plastic wrap, for 4-5 minutes.
5. Serve Roasted Tomato Soup with Toast and Broccoli.