Posts Tagged ‘soup’

I was flipping through my recipe cards on Sunday afternoon and came across a recipe for a spinach and stewed-tomato soup. While I love me a good tomato soup— and it was certainly “soup weather,” given that it stormed all day– the rest of the recipe didn’t appeal to me very much (a major ingredient was meatballs. Ick).

I took the basic idea of a spinach/stewed tomato soup and altered it to suit our culinary tastes…and Hubs just happened to be smoking one of his redfish at the time. The result was our Sunday dinner. And Monday dinner. And my Tuesday lunch (it makes seven servings).

In other words, it’s delicious. Here you go!

Smoked-Vegetable Soup with Spinach and Tomatoes

1 medium carrot
1 stalk celery
2 cloves garlic
1/2 yellow or vidalia onion
1 cup grape tomatoes
1 tsp olive oil
salt and pepper to taste
1 1/2 teaspoons oregano
1 tsp garlic powder
4 cups vegetable broth
1 15-oz an stewed tomatoes, undrained
1 9-oz package frozen spinach, thawed and drained completely

1. In a small bowl, gently toss carrot, celery, onion, and grape tomatoes with olive oil, salt, and pepper* until all vegetables are coated. Slice grape tomatoes in half.
*…and any other seasonings you might want. I also used dried thyme and a little garlic powder for mine.

2. Prepare 2 small foil trays. Place he carrot, celery, onion and garlic in one tray and the sliced grape tomatoes in the other.

3. Place trays in smoker. The amount of time will vary depending on your smoker and how much smoke flavor you want, but the tomatoes tend to cook faster then the other vegtables.

4. When vegetables reach your desired temperature/flavor, remove them from the smoker. Chop the carrot, celery, garlic cloves and onion half once they are cool enough to handle.

5. Combine all ingredients in a large pot and bring to a boil over medium-high heat. Stir well, reduce heat to low, cover and simmer for 20 to 25 minutes (stirring occasionally).

6. Eat.

7. Enjoy.

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Roasted Tomato Soup

Because we’re both feeling a little blah today– and to celebrate actually seeing some rain— I decided to make us a nice soup for dinner.

I made this roasted tomato soup one night last winter, and it was face-meltingly delicious. I’ve been wanting to make it again ever since, but ever got around it.

Keep in mind that I live in Texas, where it as 92 degrees today and that was only because the rain cooled us off. Somehow, I failed to factor just how warm it was going to get in our tiny galley kitchen. *sigh* There’s a reason I call myself the Cloud Cuckoo Lander.

Spoiler alert: The end result was totally worth the four-hundred-degree kitchen.


I never make any soup the same way twice, and I didn’t measure anything so these measurements aren’t quite exact. But here’s the general idea of the recipe– it’s easy, completely vegetarian, and delicious!

1 can of diced tomatoes with juice (14oz)
½(ish) cup extra light olive oil (you can substitute canola or vegetable oil if needed)
Salt and black pepper
1 stalk celery, diced
1 small carrot, diced
2 tablespoons diced mushrooms
½ vidalia onion, diced
4 cloves fresh garlic, minced

1 cup vegetable broth
1/4 cup white wine
1 bay leaf
2 tablespoons butter
garlic pepper seasoning to taste.
1/4 cup chopped fresh basil

Preheat the oven to 450°F. Turn on fans.

Drain the can of tomatoes and reserve the juice. Spread the tomatoes out on a baking sheet, season with salt and pepper, and drizzle ½ the oil over top (add some fresh rosemary and/or oregano if you’ve got it handy). Stir so that all tomatoes are coated and bake for 12-15 minutes or until tomatoes are caramelized.

Heat the rest of the oil in a saucepan over medium heat. Add the carrot, celery, onion, and garlic and cook for 10-12 minutes; adding the mushrooms for the last two minutes.

Stir in the remaining ingredients EXCEPT for the basil. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally. Once the vegetables are tender, remove the bay leaf and stir in the basil.


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