A handful of simple ingredients makes for a healthy soup loaded with flavour. This tomato soup is one that you can’t really screw up. I’ve made it time and time again and it always turns out deliciously good! However, I felt my mother was a tad uncertain when I started to wing a recipe in the midst of our organized soup marathon. But to her delight and at no real surprise, I did great and to quote “this is the best tomato soup I’ve ever had”.
Here’s the dish and don’t be too worried about the measurements, you can’t really go wrong when combining these ingredients. The real trick here is roasting cherry tomatoes until they get a bit carmelized but be careful not to burn them.
Roasted Tomato Soup (yields 6-8 servings)
6 pints of cherry tomatoes
2-4 tbsp of olive oil
1-2 cooking onions
4 cloves of garlic
handful of basil
handful of parsley
28 oz. can of peeled san marzano tomatoes (plum work well too!)
900 ml vegetable broth
himalayan sea salt and pepper to taste
Drizzle cherry tomatoes with olive oil and roast in the oven for 35-45 minutes.
While tomatoes are roasting, heat olive oil on low and sauté onion + garlic until soft.
Add basil and/or parsley to onion and garlic.
Add in can of tomatoes.
Once tomatoes are roasted add to pot + vegetable broth.
The days are getting longer giving us more of that lovely evening sunshine that we all love so much. Allowing us more play time in the evenings after a full day at work. Meals in minutes are ideal in order to fit in the things you love. For me that means S&D Jerky, running, yoga, blogging, reading and catching up with friendships.
As you all know I love meals that are quick, healthy and delicious. This meal took about 20 minutes to put together, was very satisfying and left us with a full evening ahead. A win win! Pair this one with a cold crisp Pinot Grigio and you have a delightful summer dish.
Tuna with Mango Salsa (yields two servings)
2 tuna steaks (or your choice of fish, this is really interchangeable)
1 diced mago
1/2 cup diced heirloom tomatoes
2 tbsp diced red onion
2 tbsp chopped basil
fresh lime juice from half of lime
salt and pepper
2 tbsp crumbled goat cheese
6 cups of spinach
Preheat oven to 325 degrees
Combine mango, tomatoes, red onion, basil and lime juice to make salsa
Season tuna steaks with salt, pepper, and olive oil
Bake tuna in oven for 5 minutes on each side or until tuna flakes
While tuna is baking, wilt spinach in frying pan. I like to add a touch of hot chili oil here
Plate spinach, tuna, topped with mango salsa and goat cheese