carrot-tomato soup

Yes so the post I promised you all last week never happened. I actually was planning on posting about a lot of the things we did last week, however being back at work and catching a cold took president. I'm now feeling much better and I enjoyed a beautiful weekend with my family. To get back in the swing a things I want to share with you all my new carrot-tomato soup recipe just in time for fall which is just around the corner.

Carrot-Tomato Soup

2 TBSP butter

1/2 cup extra virgin olive oil

4 lbs tomatoes

3/4 tsp sea salt

1/2 tsp fresh ground black pepper

(optional) fresh sprigs of thyme, oregano or rosemary

1 medium sized yellow onion, diced

5 medium sized carrots, diced

3 cloves garlic, minced

2 cups vegetable stock

1/3 cup fresh basil leaves, chopped

3/4 cup heavy cream (optional)

Place sliced tomatoes on a baking sheet. Cover with most of the olive oil (reserving 2 TBSP or so), and the salt and pepper. For a little more flavor I added some fresh oregano on top of the tomatoes. Place in a 400 degree oven for 30 minutes to roast.

Halfway through the roasting, melt the butter and remaining olive oil in a heavy-bottomed pot over medium-low heat. Add the onion, carrots, and garlic and cook until the vegetables begin to get soft (15 minutes or so). When the tomatoes are done add those to the pot, along with the stock. Simmer on low until the vegetables are all tender (another 15 minutes or so).

Puree the soup. And when ready to serve add the chopped basil and heavy cream (optional).

Enjoy!

As for our nature table it has been put on hold due to my being sick last week but hopefully we will be able to get to the knitting store some time this week to buy some wool to begin our gnomes. Here are a few pictures from our weekend.