You say tomato, I say.....let's make soup!

I'm a huge fan of those gorgeous, bright red stem tomatoes that are on sale this week. I'm a fan mostly I think, because of my love for all things red, and those little suckers grab me every time. They're so darned pretty, it's almost like they're calling me: "You know you want us....you must buy us! You need to find a use for us!" I think it's kind of funny that they would speak to me that way, because I don't actually like to eat tomatoes. I just think they're pretty. I'm weird that way.

But, I do love to pick up a stemmed cluster of four or five tomatoes and have a long whiff -- even in February, they're pure summer. I'm reminded of my dad, a weekend warrior who used to spend hours in his Minnesota garden, yanking tons of weeds. When he was through, he'd stretch his aching back, plunk himself down in the dirt, and munch tomatoes off the vine just like they were apples.

Still, even with the childhood nostalgia, I don't really care for tomatoes in their raw form. It's only been in recent years that I've come around to appreciating their cooked version. However, this simple, savory Roasted Tomato Soup is something I can't get enough of. Slow roasting tomatoes and garlic together brings out the most delicious sweetness, which is balanced by onions, oregano, sea salt and the tiniest splash of cream.

Now, on to a different subject: on sale in the Bakery this week are loaves of Sendik's Artisan French Bread with Rosemary. I see these specialty breads all the time and always wonder what to do with them. Today, I've cubed a few individual slices, tossed them in a hot pan with a bit of olive oil, and voila: rosemary croutons! They add a happy little crunch to the creamy soup. And I have to confess: I eat them like popcorn when no one is looking....you won't tell, will you?

Serve this to your crew for a weekend lunch, or as a light dinner next week. Use the rest of the Rosemary Bread for sandwiches; I might toast a few slices myself, and pair them with roasted turkey, lettuce, and mayo.....hold the raw tomato, of course!

Sale ingredients are in Bold Green!

Roasted Tomato Soup with Rosemary Croutons

Serves: 6

Source: Based on this recipe from Epicurious.com

4 lb. stemmed tomatoes, cut in half from top to bottom; core removed

6 cloves garlic, skins left on

3 T. olive oil

salt & black pepper

1 large onion, diced

1/2 teaspoon dried oregano, crumbled
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or low-sodium broth
1/2 cup heavy cream

Rosemary Croutons, recipe follows

Preheat oven to 425. Line two cookie sheets with foil for easier cleanup (I'm all about easy cleanup!). Place the tomatoes, cut side up, on the cookie sheets along with the garlic. Drizzle evenly with the olive oil and sprinkle with salt and pepper. Roast for one hour. Remove from oven and set aside to cool. Slip the garlic out of the skins.

In a large saucepan, melt the butter. Add the onion, oregano, and sugar. Saute until the onion is tender, about five minutes. Slide the tomatoes, the garlic, and any accumulated juices into the onion mixture. Add the chicken broth; bring to a simmer. Cover and continue to simmer for 30 minutes.

Transfer half of soup contents to a blender, and carefully (and I mean carefully, unless you enjoy cleaning tomato soup off of your ceiling. Start out slowly, holding a dish towel loosely over the lid.) puree the soup until smooth. Repeat with the other half. Alternately, you can use a stick blender, as I did. This works great too.

Add the cream to the pan, and heat the soup gently. Season to taste with salt and pepper. Serve with Rosemary Croutons.

Rosemary Croutons

4-5 slices Sendiks Artisan French Bread with Rosemary, diced

2-3 T. olive oil

Place a large saute pan over medium heat and add the olive oil. When it's hot, add the diced bread. Toss with the oil to coat, and saute until cubes are toasty on all sides, five minutes or so. Season with salt to taste; serve with the soup.

A Superbowl Food Hangover....and Fresh & Frugal Broccoli Cheddar Soup

Did I hear chatter about some big football game on Sunday night? And buzz over some hilarious commercials and a bigshot musician who played at half time?


Don't look at me....I wouldn't know. I wasn't paying attention....mostly because (and I'm not exactly proud of it) I was face down in this:

....totally addicting Layered Chipotle Taco Dip. Oh mama. I'll get to the soup in a minute but first things first.


This is a different and slightly grown up version of the taco dip we've all seen at the grocery store and scarfed down at parties. This recipe is made a bit more sophisticated with the addition of a smoky chipotle salsa and a slightly tart cilantro lime cream layer....mmm. See how easy it would be to get a little bit distracted?


I made it with several sale items, including two products I'd never tried before -- Amy's Spicy Refried Beans, and Amy's Chipotle Salsa, both outstanding products that I will definitely buy again (when they're on sale though; Amy's products are great, but they're not a regular purchase for a frugal gal like me). But I don't even want to talk about it right now.....it was so good -- too good. Maybe I'll share the recipe with you when I feel that I've purged myself from junk food for a few days. Ever have that feeling? Ugh. A junk food hangover is no good.


So I was craving a lighter dinner for Monday night -- something fresh, green, and healthy to counteract the feeding frenzy of the evening before. I found a wonderful recipe for Broccoli Soup with Cheddar, which hit the spot in two ways: it fullfilled the fresh and green requirement, and it was made with three sale items: broccoli crowns, baby vidalia onions, and aged sharp cheddar.
I loved this recipe for several reasons: first, it made great use of both the florets and the stems, with very little waste; and second, because the recipe doesn't call for pulverizing the soup to oblivion in the blender, you could actually tell that there was broccoli in the soup! The florets and the stems are added separately so that the stems will cook until tender, and the florets won't over cook, but maintain their bright, beautiful shade of green.


I served this soup with a big green salad and the sale demi baguettes from the bakery.... I'm feeling healthier already!


Broccoli Soup with Sharp Cheddar
Serves: 6
Source: epicurious.com


6 T. butter, divided; room temperature
2 pounds of fresh broccoli florets, stems and florets separated and chopped into bite-sized pieces
1 bunch of baby vidalia onions, white and pale green parts only, sliced
2 cloves garlic, minced
1/2 dried tarragon
6 c. chicken broth
1 c. half and half


3 T. butter


2 c. grated sharp cheddar (about a half pound block)


Melt 3 T. butter in a large pot over medium heat. Add broccoli stems and onions, saute for about 6 minutes. Add the garlic and the tarragon, saute 1 minute. Add the chicken broth, bring to a boil. Simmer uncovered until broccoli is tender, about 15 minutes. Let cool slightly.


Transfer contents of the soup to a blender, being careful not to fill it all the way (unless you enjoy scraping soup off of your ceiling). Place the lid on the blender, removing the center plastic piece so that the steam can vent. Using a clean kitchen towel, gently hold the lid in place and start the blender on LOW. Wait a few seconds and then up the speed to medium, and blend until smooth.


Tranfer soup back to pot. In a small bowl, mix the remaining 3 T. butter and the flour with a fork to make a paste. ** Whisk the paste into the soup. Add the broccoli florets. Simmer until the soup thickens and the florets are tender, about 5 minutes.


Preheat the broiler. Place 6 ovenproof bowls on a baking sheet. Divide soup among the bowls. Sprinkly 1/3 c. cheese over each. Broil until cheese melts and bubbles around the edges, about 4 minutes.


** Since I'm sure you want your money's worth for the time you spent reading this entry, I will tell you something you might not already know: the fancy French term for this mixture is 'beurre manie' (pronounced 'burr mon yay'), which translates into "kneaded butter". This is an easy technique you can use to thicken soups, sauces, and gravies.


Time well spent reading this blog today, right? At least you can walk away with some useful knowledge!


And if you must have the Chipotle Taco Dip recipe, I'll be posting that in the sidebar as well.