Tagged: soup

Creamy Sun Dried Tomato Soup

ImageThis whole non-daylight-savings thing is killing me. All I ever want to do in the morning is cocoon myself in my blankets and pillows and hibernate until springtime. It’s cruel to make a person get out of bed before the sun rises (so, before 7:30ish this time of year).

I swear I’m a morning person. I’m just pretty sure that you can’t technically call it “morning” if it’s pitch black out.

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Lately, my main motivation to abandon the warmth of my bed for the frigid outside world is the thought of coming home to this soup. Tomato soup is one thing, but SUNDRIED TOMATO SOUP? Yeah, that’s something else altogether. I’m pretty sure that Jeanine of Love & Lemons is some kind of flavor genius. I’m equally sure that I should have made a double batch.

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This soup may not taste LIKE summer and sunshine, but it’s not hard to imagine the sunshine that dried these tomatoes radiating through my body with every spoonful of soup.

It’s quite possible that my vitamin-D deficiency is also making me a bit delusional.

Whatever.

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Creamy Sun Dried Tomato Soup

Lightly adapted from Love & Lemons

serves 2-3

Ingredients:

  • a few tablespoons of sun dried tomato infused oil (from the jar)
  • 4 shallots, chopped
  • 2 cloves of garlic, smashed
  • 1/2 cup white wine
  • 4 cups water
  • 1 cup coconut milk (I used full fat), plus more if needed at the end
  • 1/2 cup sun dried tomatoes (from a jar, packed in oil)
  • ½ teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • salt & pepper to taste

Heat oil over medium heat, then sauté the shallots, garlic, salt and pepper for about 4 minutes, until the shallots are translucent.

Stir in the wine and allow it to cook down for a few minutes before adding the water, coconut milk, and stir in the sundried tomatoes and spices.  Reduce the heat and allow the soup to simmer for 30 minutes.

When finished, remove from heat and blend using an immersion blender, food processor or blender.

Janine recommends adding balsamic, maple syrup or sugar to taste and serving the soup with an extra swirl of coconut milk, some chopped basil, and a few red pepper flakes and toasted pine nuts on top. I couldn’t agree more.

carrot-ginger soup

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A good roommate is a roommate who bakes almost exclusively gluten-free because 1/3 of your apartment is intolerant and who tells you that all those uninspired stir-fries you’ve been making lately smell gourmet.

A good roommate is a roommate who does not judge your ability to sit around for hours on end doing absolutely nothing. In fact, a good roommate will join you in marathoning various tv shows and send you pictures of Neal Caffrey at work.

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A good roommate is a roommate who listens to you whine about the cold, rainy weather in New York and your disdain for tights and boots after April 1st — even if you whine non-stop until it finally warms up (in mid-May).

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And a good roommate does not bat an eye when you make a delicious carrot-ginger soup and proceed to use it as a salad dressing for the next three days.

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I have two very good roommates.

Carrot-Ginger Soup, loosely adapted from Joy The Baker’s Carrot Apple Ginger Soup

  • 1 tablespoon olive oil
  • 1 large onion, roughly chopped
  • 3 large cloves garlic, minced
  • 2 tablespoons fresh ginger, grated (and peeled if you’re not lazy)
  • 1 1/2 pounds of carrots, peeled and chopped
  • 4 cups water
  • salt and pepper to taste

Heat oil in a large pot, add onions and sauté until translucent. Add garlic and ginger; stir. Carefully pour water into the pot, add carrots, salt, and pepper.

Bring to a boil, then reduce to a simmer. Cook for 30 minutes, remove from heat and blend using an immersion blender.* Ladle it into a bowl and top with parsley like the fancy chef you are.

Or, allow to cool and use as salad dressing. Totally legit.

*you can also pour into a blender, just be sure not to fill the blender more than halfway full at a time.