Roasted Tomato Soup with White Wine

I have this thing for soups. Any season of the year, hot or cold, I LOVE soups. Almost as much as I love chocolate.

And my favorite soup: the Tomato Soup. I’ve tried numerous recipes. Some weren’t bad, but they lacked a certain creaminess and sweetness that for me equals the best tomato soup.

I like cream but I don’t use it very often because it’s not easily digestible. Plus, I eat so many desserts that I try to lighten up on the savory dishes.

This is an adaptation of the Tomato Soup with White Wine and Shallots from the Williams-Sonoma’s Soup of the Day cookbook. As opposed to them, I add some water (to thin out my broth), celery, and carrots. You will lick your lips and the soup bowl, and probably go for a second serving. And not feel an ounce of guilt when you do.

instagram soup

And don’t worry about getting drunk, cooking the wine takes away all the alcohol!


Serves 4-6

1 kg of tomatoes (I used Beef tomatoes – ie the large ones), halved

2 cloves of garlic, smashed

A large handful of fresh herbs (I used basil the first time around, and fresh thyme the second)

5 tbsp olive oil

4 shallots, chopped

1 ½ cup white wine

1 carrot, peeled and chopped

2 celery stalks, chopped

1/2 cup of water

1 tsp salt

Optional: 1 jalapeno or other spicy pepper, chopped

1.       Preheat your oven to 400 F or 200 C. Line a baking sheet with aluminum foil, and pour 3 tbsp of olive oil.

2.       Place all the tomato halves cut side down on the baking, then turn over to coat with oil. Add the carrot, the smashed garlic, the salt, and ½ of the herbs. If you’re using the spicy pepper, add it to the baking sheet.

3.       Bake in the oven for approx. 20 minutes or until tomatoes halve browned.

4.       In a large pot, over med-high heat, warm the remaining 2 tbsp of olive oil and add the shallots. Sauté until translucent (5 minutes). Add the celery and sauté for another 2 minutes.

5.       When the tomatoes are done, peel them (not with your hands!) and discard the skins. Add them in to the shallots, as well as the rest of your roasted vegetables.

6.       Add the wine and the water. Bring to a boil, then reduce the heat. Simmer uncovered for about 20 minutes, or until your carrots can be easily pierced through.

7.       If you used thyme, discard the stalks, then puree the soup.

8.       Garnish with a few more fresh herbs before serving.


Everything-But-the-Kitchen-Sink Quinoa

I know, I know, our blog is about baking. But I can’t only eat cake…even though I’d really like too.

I make this salad at least twice a month and it keeps a good four days. However, if you have friends over or if you happen to have a big family (like mine), the bowl will be scraped clean in less than a meal. It is nutritious and full of flavor: the perfect thing to eat in the summer with cold, shredded roast chicken and avocado.
And of course, the perfect thing to eat before having a slice of cake.

2 cups quinoa, uncooked
1 tbsp salt

1 orange, juiced
¼ cup white balsamic vinegar or sherry vinegar
½ cup really good olive oil, divided
2 tsp salt, divided
5 large carrots, peeled and diced
2 large celery stalks, diced
4 large onions, chopped finely
4 shallots, chopped finely
½ cup dried cranberries
½ cup dried raisins
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup pine nuts
1 bunch of chives

1. Boil the quinoa with the salt according to directions. Prepare a large mixing bowl with a spatula or wooden spoon.
2. In a saucepan over medium heat, place 2 tbsp of olive oil and sweat 3 onions and 3 shallots with 1 tsp salt until translucent. The remaining onion and shallot will be incorporated raw into the salad. When done, place all of the onions and shallots into the large mixing bowl.
3. In another saucepan, sauté the diced carrots with 2 tbsp olive oil and the remaining tsp of salt over moderate-high heat until golden. Again, once cooked, slide into the mixing bowl.
4. In the oven set at 350°F, or in a small saucepan (without any oil) set over moderate-high heat, toast all the nuts and seeds together until fragrant and slightly brown. Sprinkle over the vegetables.
5. Add the diced celery, then the cooked quinoa.
6. Season with the orange juice, the vinegar, and the remaining ¼ cup of olive oil. Mix it all up until you have a little bit of everything in one bite. Add salt to taste. Chop up the chives and mix those in.

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