Roasted Vegetable Soup

Ok so I know it was like 85 degrees outside today and I decided to make soup. Normally I won’t eat soup when it’s hot outside because I burn up after I eat cup. But I saw this recipe and absolutely HAD to make it! I am so glad I did, this was so easy and tasted wonderful. It was also a great way to eat veggies for dinner!

Roasted Vegetable Soup

Ingredients:

• 2 cans whole tomatoes, drained
• 2 medium zucchini, diced
• 2 cups corn kernels
• 2 T EVOO
• 1/2 tsp salt
• 4 cups vegetable or chicken broth (veggie if you want this to be a vegetarian dish)
• 1 tsp onion powder
• 1/4 tsp chili powder
• 1 pinch allspice
• 1/4 cup heavy cream

Directions:

Preheat oven to 425 degrees Fahrenheit. Spread the vegetables out on a baking sheet, drizzle with olive oil and salt.

Roast the vegetables in the oven for 45-60 minutes. Until the tomatoes start to lose their shape, and the corn/zucchini start to caramelize. Remove the veggies from the oven and place in blender, blend until smooth. Once blended thoroughly, pour in to a soup pot.

Stir in the chicken broth and spices, bring to a simmer. Remove from heat and stir in the cream.

Serve hot, and enjoy!

Stuffed Poblano Peppers

I absolutely loved peppers but I usually stick the the normal red, green, yellow peppers. I came across and idea online on stuffing poblano peppers and decided to use my regular stuffing with it. It turned out wonderful!

Stuffed Poblano Peppers

Ingredients

• 1/2 lb chorizo sausage (I actually used hot italian turkey sausage since that’s what I had in the freezer)
• 5 poblano peppers
• 1 onion, sliced and browned
• 1 tomato, sliced and browned

Directions

• Preheat oven to 425 degrees Fahrenheit
• cut tops off of the peppers and take out the seeds
• stuff with the meat, onion, tomato mixture
• Cover baking tray with tin foil, place peppers on foil
• Put in oven and bake for 20 minutes

Garden Tomato Soup

One of my favorite comfort foods is tomato soup. (I always have this urge to pair it with grilled cheese too haha). Since I’ve discovered my dairy milk intolerance I wanted to try and find a recipe for a tomato soup that doesn’t involve cream. I came across this recipe a couple weeks ago and it’s such a great alternative! It’s purely veggies! Did I also mention it doesn’t take very long to make? EVEN BETTER!

Tomato Soup

Ingredients

• 22 tomatoes of different varieties
• 1 onion
• 3 cloves garlic, minced
• 1 small red pepper
• 1 small green pepper
• 2 T Basil
• 1 T Oregano
• 1 small jalapeno, chopped
• salt & pepper, to taste

Directions:

• Peel tomatoes (you can put them in a pot of boiling water for about 2 minutes and the skins just peel right off. Don’t bur your hands in the process though… not that I’ve learned from experience ;))
• Puree tomatoes in blender or food processor and add to soup pot
• Put everything but the spices in your food processor until finely chopped, add to tomato mixture
• Add spices
• Allow soup mixture to boil, then simmer on low for 30-45 minutes

I paired this soup with a hearty loaf of bread. I’m trying to cut down on breads but this soup just called for it!

Enjoy!

Green Beans with Tomatoes & Garlic

I can’t tell you how much I love green beans, there are no words to explain it. I’m always trying to find new ways to make them, or things to pair with them. I also never really look up recipes when I cook vegetables, I tend to just throw stuff together. Luckily, in this instance, they turned out great! I’m obsessed with garlic so I started out just wanting to saute some garlic and green beans (my go-to), however I was remembering a Greek dish I had at a church function this past year where they added tomatoes and feta in with the greens beans. I loved it. So, i decided to add in a diced tomato and I’m so glad I did. It adds such a nice flavor.

Green Beans with Tomatoes and Garlic

• 1/2 lb green beans, fresh (you could also use canned, drained green beans if you need)
• 1 T garlic, cut
• 1 tomato, diced
• EVOO

Melt butter or heat EVOO in skillet. Add garlic, cook for a minute then add green beans. When beans are almost cooked through add the tomatoes since they don’t take as long to cook. I like my green beans with a little crunch left, but feel free to cook to whichever consistency you prefer!

ENJOY!

-Kate