Things have been a little crazy around here lately. Being busy with work and school – and having a husband busy with harvest – means that a lot of things aren’t getting done around the house. For example, I only yesterday recognized that although I’m still wearing flip flops, shorts, and white, it is actually Fall. So, I bought some pumpkins to carve – with just a few days to spare before Halloween. Then I went to Hobby Lobby to get some Fall decorations – and I found that there were 7 aisles of Christmas decorations. Overwhelmed, I left with nothing.
Early this morning, my dogs wanted to go outside. I got up to let them out, and there was snow falling from the sky. I was definitely not prepared for that. I’m still stuck in Summer – and mother nature seems to think it’s Winter. I can only think that after the driest hottest summer on record, five inches of snow in October has to be some sort of cruel joke.
But, I figure that I might as well make the most of it. We built our first fire in the new house. I must say, curled up by the fire is a wonderful way to spend a day. There’s certainly something true to the lyrics “the weather outside is frightful, but the fire is so delightful.”
The dogs enjoyed playing outside… and then joining me by the fire.
And it wouldn’t be a snow day without some soup. I had been craving Russell’s roasted tomato soup for a while now, so a snowy day is the perfect excuse to satisfy that craving. I like that his soup is so broth-y and there’s no cream. We had homemade chicken stock, some garden-grown tomatoes, and snow-covered basil – and those flavors really shine in this soup.
Roasted Tomato Basil Soup
Start by cutting up 20 or so cherry tomatoes, slicing 1/4 of a white onion, and mincing 3 cloves of garlic. Coat with a tablespoon of garlic oil and add some salt and pepper. Roast on 400 degrees for about 30 minutes. Then, mash up into a sort of puree.
In a saucepan, heat up chicken broth and add the puree. Let simmer for 20 minutes. Add basil right before serving.