We were blessed beyond measure this weekend with a visit from Aunt Berrylin: lifelong friend, godmother, extraordinary gardener, psychologist, and author of the blog To Be Strong and Courageous.
It was such a refreshing weekend. We caught up, relaxed, went to the pool and had a girls’ day today with little Issie Rose. Saturday night Berry offered to make dinner. She introduced us to the most delicious Tomato Soup. She won’t take credit for the recipe (thank you to her friend in Nashville), but I am gonna give her credit for the gorgeous veggies and herbs she brought from her garden.
Best Tomato Soup EVER:
- Cut tomatoes side up
- Roast tomatoes on 400 for about an hour
- Blend roasted tomatoes, 2 handfuls of basil (fresh), a little bit of balsamic, 3 cloves of garlic and a little bit of olive oil in a blender. You may have to do this a few times to add all of the basil.
- After well blended, pour the mixture into a pot. Add vegetable stock to create the right consistency for you. Heat on the stove for 10-15 minutes
- Salt and pepper to taste
Tomato soup is my all-time fave. I’m trying this now, but I may need to add a teeny weeny bit of cream!
You can tell Aunt Berry, her tomato soup has my seal of approval.
Yesterday, I harvested and sliced probably 100 (cherry) tomatoes from our garden and then wandered down the street to grab some basil from my neighbor. In addition to the stock, I added a touch (maybe 1/4 cup) heavy cream to the soup because, well, yum. I wish I’d quadrupled the recipe. My 4-year-old slurped up every last drop.
I served it with pumpernickel bread and a free rotisserie chicken from Whole Foods. Cost per serving: around 50 cents.
Deeee-lish! Keep ‘em coming, Cheryl (& Berry)!
Love the cost of the whole dinner! Another reason to start a garden!