simple tomato soup

Ohhh tomato soup.

You have been a staple in my life for as long as I can remember.

With a grilled cheese on the side.  Always.

You are like coffee + doughnuts.

Milk + cookies.

Just waiting to be dunked.

This is the first time I’ve made a simple tomato soup. 

I won’t even try to question or answer why that is.

I’ve made it now and that’s all that matters.

My fear of homemade soup has been conquered!

Print this!

Simple Tomato Soup

gluten-free // serves 6-8

• 2, 28oz cans whole peeled tomatoes + juice [1 fire roasted, 1 plain]
• 3 cups low-sodium vegetable stock
• 3/4 cup basil, lightly packed
• 1 large onion, chopped
• 3 Tablespoons butter
• 1 Tablespoons + 1 teaspoon garlic, minced
• 2 teaspoons dried parsley
• 2 teaspoons dried oregano
• 1/4 cup half + half cream
• 1/2 – 1 teaspoon salt
• black pepper to taste

1. Heat a large pot over medium-low heat and melt the butter.
2. Add the chopped onion and 1/2t salt stirring occasionally for 12-15min until translucent and just starting to brown.
3. Add the minced garlic and stir for 30 seconds, then add the tomatoes, their juice, and 3c of veggie stock.  Stir.
4. Tear the basil and stir it in the pot along with the parsley, oregano, and black pepper.
5. Bring to a boil over medium heat, then reduce heat to simmer for 20min.
6. Carefully blend the soup with an immersion blender until smooth.
7. Put back on the heat and continue to simmer for 20min.
8. Stir in the half + half. 
9. Taste, then add more salt and pepper if desired and simmer for 5min.
10. Serve or let cool before storing in the fridge. 
11. Top with freshly grated parmesan cheese, black pepper, and a drizzle of olive oil and/or half + half.

Notes:  You can use 2 cans of the same type of whole tomatoes, or use 1 fire roasted and 1 plain like I did.  If you don’t have an immersion blender, you can use your blender instead.  If you use your blender, do so in small batches and use caution. 

My mom is heading to Colorado on Sunday for her spring break.  It was much easier leaving Ohio knowing she would be here just a few days later.  Now only if the whole family could join her.

Have a fabulous weekend!

Ashley

cinnamon bread biscuits + honey butter

The instant I polished off 1/4 of the Irish Soda Bread from last week, I had an idea.

With it’s crunchy exterior and doughy, bread-like interior, it was very similar to a hearty drop biscuit.

That only meant one thing.

Time to dwarf this loaf into 12 mini bread biscuits.

And pack them with cinnamon.

And who doesn’t like things mini-sized?  I happen to be obsessed with miniature versions of anything.

mini spoons…mini jars…espresso cups…baby shoes… 

You get the idea.

But not the little baby corns you commonly find in stir fry!  Thosefreak me out.  Right mom?

And technically, when I say these are mini-sized they really aren’t.  In comparison to the full size loaf, yes.  But they are about standard biscuit size.

I adapted the original recipe using oat flour instead of quiona flour, raw honey instead of sugar, swapping out half of the milk for ricotta cheese, and adding cinnamon + vanilla.

I switched to oat flour instead of quinoa flour to give them a more mellow flavor.  They are just slightly sweet and can be classified as a hearty breakfast item or snack.

Their texture is a cross between quick bread and a hearty biscuit.  Do not think fluffy, pull-apart biscuit.  These are not those. 

But, like biscuits, they are perfect for hosting a multitude of toppings.

Like cinnamon honey butter.

Now we’re talking.

Cinnamon Bread Biscuits 

gluten-free // yields 10-12 // adapted from La Tartine Gourmande, Irish Soda Bread

• 1 cup GF oat flour
• 1 cup millet flour
• 2/3 cup sweet rice flour
• 1/2 cup milk
• 1/2 cup whole milk ricotta cheese
• 1/4 cup raw honey
• 1 large egg
• 2.5 teaspoons cinnamon
• 2 teaspoons vanilla extract
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon xantham gum
• 1/2 teaspoon salt

1. Preheat your oven to 450* and line two large baking sheets with parchment paper.
2. In a bowl, whisk together the egg, ricotta, milk, honey, and vanilla.
3. In another bowl, sift the flours together and stir in the cinnamon, baking powder, baking soda, xantham gum, and salt.
4. Make a well in the center of the dry ingredients.
5. Pour in the wet ingredients and mix together with a wooden spoon.
6. Mix until just combined.  Avoid over-stirring. 
7. Scoop + plop about 1/3 cup of the dough onto the pan.  They should be about 1 1/2 - 2 inches in height.  Leave 3 inches in between each biscuit.
8. Bake at 450* for 5 minutes, then turn down to 350* for 14-16min.  Switch the pans to different racks 1/2 way through.  When done, they should be golden brown, firm to the touch, and a toothpick should come out clean.
9. Best if served warm.  Let cool completely before storing in a sealed container. 

notes: The dough should be very thick and not pourable [check the first photo].  When scooped onto the pan it should hold form but still be moist.  If it’s too wet, start by adding 1T oat flour at a time.  If too dry, add more milk, slowly.  Quinoa flour or buckwheat flour can be subbed for oat flour.  These are easy to reheat by cutting in half and placing in a pan over medium heat for a 2-3min per side.

Cinnamon Honey Butter

• 3 Tablespoons butter, softened
• 1/2 Tablespoon raw honey
• 1/4 teaspoon cinnamon

1. Whip together until soft and creamy.
2. Store covered in the fridge.

notes: Sub unrefined coconut oil or cream cheese instead of butter, if desired.

Mixed up and ready to eat in no time.

These are a must have for the weekend.

Ashley