Roasted Vegetable Soup

I’m having a love affair with farmers market tomatoes this summer.  I can’t get enough of the juicy taste, and tomatoey smell (there are no words for it!).  I’m searching for recipes with tomatoes in them just to eat more.

Although no one would want to turn on the oven and make soup during this heat, we did have a couple of days which were a little cooler last week.  So we took advantage of the cool days and tried this recipe.  The roasted flavors were amazing, and I can’t wait to make this one again.  Using fresh vegetables with this soup will make all of the difference since it will give it a heightened flavor.

Another way to make this delicious soup- for those with barbeques (and yards)- feel free to heat up these veggies there.  It might not be as long, and then you won’t have to heat up your house with the oven.  Let me know if it works!

Roasted Vegetable Soup
Adapted from: Fresh365

1 onion, thinly sliced
5 large tomatoes, quartered
1 lb carrots, washed & halved
8-10 garlic cloves, unpeeled
2 tbsp olive oil
2 tbsp salt
1 tbsp pepper
3/4 cup basil
1 cup water
1 cup soy milk (or other milk)
1/2 cup tomato juice

Preheat over to 400°F.  Place the onion, tomatoes, carrots and garlic on a cookie sheet.  Drizzle olive oil over the vegetables, and then sprinkle the salt and pepper.  With your hands, mix around the vegetables in the olive oil, so all of them are covered.  Roast the vegetables for 55 minutes, until all of them are softened.

In several batches, add the vegetables, the basil and water into a food processor or blender.  Puree until smooth, and pour into a pot.  Then add the milk and tomato juice, and bring to a simmer over low heat.  Finally, ladle soup into bowls and serve.

Fish and Vegetable Stew

We had this for dinner a couple of weeks ago, but it seems fitting to post it today.  In DC it’s gloomy and rainy this afternoon/evening, so some comfort food would be perfect.  Oftentimes during the summer I feel bad staying indoors when it’s so gorgeous out (yes, even when the humidity and temperature are high).  So today would be a perfect day to sit home, relax, watch a movie and eat some stew.

I think both of us were a little surprised how well this came out.  I’ve never made a soup out of fish, so this was a first.  But it’s nice and light- so even when it’s super hot out- it doesn’t feel like a heavy dinner.  And, in case you’re making this during the fall or winter months, you can eat some bread with this to make it a bit more filling.

Fish Stew
Inspired by: Easy Everyday: Simple Recipes

2 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
1 jalapeño, chopped (optional)
1 red bell pepper, chopped
1 tsp dried thyme
1 small or 1/2 of a large fennel bulb, chopped
1/2 cup dry white wine
2 cups tomato juice
2 tbsp grated orange peel
juice of 1 orange
1 cup of water
about 1 lb of cod (or other white fish)
1 tsp salt
1 tsp pepper
1/4 cup parsley, chopped

Heat the olive oil in a pan.  Add the onion, garlic, jalapeño, red bell pepper, thyme and fennel for about 5 minutes, or until the vegetables are soft.  Then add the wine, heat it until it boils, and then simmer it uncovered until the liquid has reduced.

Then, add the tomato juice, orange peel, orange juice and 1 cup of water.  Turn up the heat once again, let it cook for about 10 minutes.  Lastly, add the fish and cook for another 5-10 minutes on low to medium heat.  Season with salt and pepper.  Finally, ladle the stew into soup bowls, and sprinkle with parsley.