Tomato-Basil Soup

I love to make this soup when my beefsteak tomatoes are at the peak of production. So good! I modified it from a recipe on Our Best Bites that calls for sun-dried tomatoes (which I never have on hand).

1 T olive oil 
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced 
1 tsp sugar

1 tsp kosher salt
1/4 tsp pepper 
1 Tbs dried basil 
1/2 tsp dried oregano 
Enough fresh garden tomatoes, halved, to fill one large jelly roll pan*
1 (14oz) can chicken broth 
4 oz cream cheese, cubed

1.     Line jelly roll pan with foil. Arranged halved tomatoes cut side up and sprinkle with fresh garlic. Broil in the oven for about 1 hour, or just until the tops of the tomatoes start to brown.

2.     Meanwhile, place oil in a large saucepan over medium heat. Add onion and carrot and cook for 3-4 minutes or until vegetables are tender, stirring often. Then remove from heat and set aside until your tomatoes are done broiling.

3.     Puree the broiled tomatoes and add to the vegetable mixture.

4. Then add chicken broth, sugar, salt, pepper, oregano and basil.
   Bring soup to a boil and then reduce heat to simmer.  Cover pan and simmer for anywhere from 30 minutes to 8 hours (I love to make this right after breakfast and then let it simmer all day. Yum.)
5. Before serving, add the cream cheese and blend to desired consistency with an immersion blender.

*When I don’t have fresh tomatoes from my garden, I substitute a jar of home-canned tomatoes, with about half of the excess water drained, and I sauté the garlic with the onions and carrots. It’s almost as good as the fresh broiled tomatoes, but not quite.

Rosemary Focaccia Loaves

Recipe by Our Best Bites

Love this recipe from Our Best Bites. I last made it the day after we had been to a restaurant that served focaccia bread. This recipe is much better.

1 c. warm (105-115 degrees Fahrenheit) water

1 Tbsp. yeast

1 Tbsp. white sugar

1 tsp. Kosher salt, plus more for sprinkling

2 Tbsp. olive oil, divided

2 Tbsp rosemary (dried or fresh), divided
1/4 tsp dried oregano leaves
1/4 tsp garlic powder

2 1/4-2 1/2 c. all-purpose flour

In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 C of the flour, salt, 1 1/2 Tbsp. rosemary, oregano and garlic powder.

Add flour mixture to yeast mixture along with 1 Tbsp. olive oil. Mix well. (I put it in my stand mixer with the dough hook on). Slowly add remaining flour to make a very soft dough--try and resist the urge to add too much flour.  You want a soft, wet dough.

Cover and allow to rise 45 min- 1 hour or until double in size.

Lightly flour your work surface and transfer dough onto this surface. Divide in half. Shape each half into a rounded loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes.

Heat oven to 375 degrees. Use remaining tablespoon of olive oil to brush over tops of loaves, discarding excess if you have any.  Sprinkle with remaining rosemary and some Kosher salt.

Bake for 15-20 minutes or until very lightly golden-brown. Serve immediately (if you can) with olive oil and balsamic vinegar (if you want) and feel your butt get bigger (you will. It just happens. And it's worth it.)