• Gail Silverman aka g

Cozy Roasted Tomato Cheddar & Country


Well technically it is winter and even down here in S. Florida, we are being gifted with some cooler weather finally! Hey its been in the 50's the past few nights - stop laughing :)

I like nothing better to eat in the winter then yummy comforting warm cozy soups! What most people don't realize is most soups are super easy to make from scratch and then you can insure you are getting whole clean ingredients, rather then processed foods, chemicals, additives and sugar that you might get from a can or restaurant.

Now I just love Tomato soup, add some cheddar even better - maybe its a childhood thing. Vegan don't sweat it you can buy daiya or go veggie "cheddar" and substitute the real thing or make it without and add some nutritional yeast. If you like me every now and then need the real thing I like an organic cheddar or at the grocery Cabot is a good brand that does not use animal renant.

Playlist you ask well? I was feeling lazy tonight so I just turned on Spotify to the Nashville Cast Playlist - yes its true sometimes I listen to Country (though it's all cross genre now) and that show is one of my guilty pleasures - thanks CMT for bringing it back! Click Here

This is a super easy recipe and took maybe 30 minutes to make.

Ingredients

Tomato Soup: 4 organic tomatoes, halved 2 tablespoons olive oil 2 cloves garlic, minced 1 small red or sweet onion, chopped 1/4-1/2 cup of chopped fresh basil (you can't really have to much!) 2 cups veggie broth (you know my fave Better than Bouillon) 1 teaspoon hot sauce (optional) One 28-ounce can diced fire-roasted tomatoes (Muir Glen makes a nice organic one) Kosher salt and freshly ground black pepper 2 cups grated sharp Cheddar or Vegan Cheddar substitute

Croutons: 2 cups cubed day-old French bread or any bread you have 2 tablespoons olive oil

Dried basil

Dried oregano Kosher salt and freshly ground black

Directions:

Turn your oven to the broil setting

Place the tomatoes on the prepared sheet pan and broil until charred, 4 minutes.

Add the oil to a soup pot (dutch oven) and heat on high. Saute the garlic, onions and oregano, stir to avoid sticking and reduce heat if needed. Reduce the heat to medium.

Add the veggie broth, hot sauce and canned tomatoes to the pot with sauted onion mixture. Add broiled tomatoes . Use a spoon to break up the tomatoes so they cook evenly. Season with salt and pepper. Lower heat to a low simmer.

If you have an immersion blender use it to blend the soup in the pot until smooth. If not I put the soup before it got to hot into my Ninja blended - do a couple of batches so as not to overflow. Return soup to the pot. Heat on low and add cheddar cheese. Cook till cheese melts and everything is blended, stirring often.

Grate the cheddar cheese if you are not using pre-grated.

Croutons

If you don't have day old bread just lightly toast a piece of whatever bread you want to use and cut it up in cubes - gluten free is fine too. Put the cubes in a bowl and add a few splashes of olive oil, a good dose of dried herbs and mix. Heat in oven for about 5 minutes or so at 400 -- want crispier just cook longer.

Serve up soup in a bowl and top with croutons and if you like a bit of extra cheddar and basil topper!

Curl up, get comfortable and enjoy!


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