tomato soup à la jeanelle mitchell

i woke up with my throat feeling a little iffy today so instead of going to run on the treadmill post work, i decided it was time to put my christmas present from megan (the book: for the love of soup) to work! remember...i'm not going rogue when it comes to making soup anymore. well, until i build a little more confidence ;)

it was so easy! i sectioned up two onions and carrots and then sliced in half 3 lbs of tomatoes and placed them on baking sheets to roast with a LOT of garlic in the oven for about at 375 for 50 minutes. keep in mind you gotta put the tomatoes with the flat side face up. then i brushed some olive oil on the the vegetables before sticking them in the oven too.

afterwards, i removed the tomato skins and added everything into a pot with 2 cups of chicken broth, 1 cup of water and some freshly chopped basil. i also added salt/pepper/garlic powder to taste. after letting it simmer for about 10 minutes, you are supposed to use an immersion blender (look it up) or a regular blender/processor to make it into the creamier texture. well thank god for the magic bullet (no, not the sex toy)!! naturally i do not possess an immersion blender (though my mother does) or a regular blender so my only option was divide this into MANY batches so the magic bullet could do its job. not my finest cooking moment.



despite the my roundabout way in blending the soup, it turned out great! the ingredients are simple, but it's flavorful and so healthy for you. i love eating my soup with crackers so i found some buttery flaky ones we had from trader joe's which completed my meal fabulously.