10/15/2024
As much as I enjoy painting, I LOVE cooking and baking.
So tonight I’m going to side bar from my normal posts and share one of my favorite soup recipes, because tonight feels like a soup night!
Did you ever have random veggies in your fridge, not enough to use in a recipe, but you don’t want them to go bad?
Here’s my favorite trick!! Tomato soup!!
Take all those random veggies and roast them on 400 for 45-60 minutes. I’ve used peppers, onion, leafy greens, carrots, garlic, and tomatoes. I line my pan with parchment, place a single layer of veggies, and sprinkle with olive oil, garlic salt, pepper, and I like red pepper flakes. If you don’t have fresh tomatoes you can always use canned tomatoes.
After they are roasted, let them cool for a few and place them in a pot with 4 cups of chicken or vegetable stock and simmer. If you prefer you soup smooth, like me, I blend the veggies before I put them in the pot to simmer.
It’s soo good! I promise you won’t be dissapointed!
(This dinner also pairs well with wine 😉)
