Roasted Tomato Basil Soup

I absolutely love the fall! Soup is the perfect thing to eat on a cold night. I got this recipe from Two Peas and Their Pods. I have always loved the Fire Roasted Tomato soup at Paradise Bakery and wanted to find a similar recipe. I have this a try and it was delicious! Serve with bread sticks.

Ingredients

2 1/2 pounds Roma tomatoes, cut in half lengthwise

4 tablespoons olive oil, divided

Salt and pepper, to taste, for seasoning tomatoes

1 medium onion, chopped

4 cloves of garlic, minced

Dash of red pepper flakes

1 cup freshly chopped basil

1 (15 ounce) can diced tomatoes

4 cups vegetable broth (you can use chicken broth)

directions:

1. Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.

2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.

3. Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.

Pumpkin Chocolate Chip Bread

I just realized that it has been forever since I have posted something. I found this recipe at Two Peas and Their Pod and thought I would try it out. This recipe made three loaves which was perfect! I gave one to each of the girls I visit teach and we kept one for our selves. It was so good! My husband pretty much ate the whole loaf by himself in one day. You should definitely try this! Enjoy

Picture from Two Peas and Their Pods

Ingredients:

3 1/2 cups all-purpose flour

1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can 100% pure pumpkin
1 cup canola oil
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup semisweet chocolate chips

directions:

1. Preheat oven to 350 degrees F. Spray three 9x5 inch loaf pans with cooking spray and set aside.

2. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.

3. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth.

4. Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between the three loaf pans.

5. Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.