Soups & Stews
With garden-fresh tomatoes in abundant supply, summer and fall are the perfect times to enjoy this quick and easy roasted yellow tomato soup.
This recipe is versatile enough to be enjoyed on warm summer days or cool fall evenings, depending on how you serve it. Following are two variations – a lighter presentation for warm summer days and another for when you’re craving something a little heartier.
For a nicer look, use tomatoes of the same color. If you mix yellow and red tomatoes, the end result is a strange, not-found-in-nature hue that isn’t very appetizing.
Also, slow roasting your tomatoes will bring out their natural sweetness. However, the browning that occurs during this process will create a darker soup than using raw tomatoes. Continue reading
This versatile and forgiving soup is a great way to use up the abundant summer produce on hand this time of year. You can add whatever herbs and vegetables you have available to create your own unique combinations – just be sure to allow enough time for whatever you add to fully cook (without becoming mushy).
Ingredients
3 T. olive oil
1 medium onion, peeled and diced small
3 cloves garlic, peeled and diced small
2 medium carrots, peeled and diced small
2 celery stalks, cleaned and diced small
½ cup yellow pepper, cut into small chunks
½ cup red pepper, cut into small chunks
1 cup fresh kale, washed ribs removed and torn into small chunks
4 cups chicken or vegetable stock
1 T. fresh thyme, crushed
1 T. fresh oregano, crushed
¼ cup dry white wine
2 T. fresh lemon juice
salt and pepper, to taste Continue reading
