Last night, GF Guy and I were driving home from Disney’s Food and Wine Festival when we were both hit with a craving for Grilled Cheese Sandwiches and Tomato Soup.
You are probably wondering how we could be thinking about food after attending such a nosh-fest. Well… I couldn’t really eat much at the Festival. The risk of cross contamination was just too high for me and my comfort zone. GF Guy never eats if I can’t (He’s such a good man!) so we shared 3 wine tasting cups and enjoyed the atmosphere. We saw some awesome concerts. My favorite was a Canadian, Celtic Rock group called Off-Kilter. Look them up! They are AWESOME! The most “famous” band we saw was Sister Hazel. We rode a few rides, made out like a couple of teenagers on the Finding Nemo ride (hahaha! That one’s for you Jenny!), took pictures in a photo booth, and GF Guy got “picked to participate” in a magic show! All in all, a stellar evening. However, this does not disguise the fact that we left a little hungry. It was too late to make soup from scratch when we got home, so our craving had to be put off until tonight.
I have decided to dub the month of October, Eat Your Pantry Month. Our pantry has started taking on a life of its’ own. We need to eat the food we have instead of suffering the fate of most American households, pantries full of wasted food.
Tonight’s recipe was created based on my pantry’s contents. The result, a subtle soup with a hint of cinnamon, spice, and everything nice! Enjoy!
Fire Roasted Tomato Soup
– Extra Virgin Olive Oil
– 1 medium Yellow Onion, diced
– 3 stalks Celery, diced
– 2 Carrots, diced
– 4 cloves Garlic, minced
– 2 tablespoons Cornstarch
– splash Sherry
– 1/4 cup White Wine
– 1 28 oz. can Muir Glen Fire Roasted Diced Tomatoes
– 1 14.5 oz. can Muir Glen No Salt Added Diced Tomatoes
– 1 Bay Leaf
– 1/2 teaspoon Oregano
– 1/2 teaspoon Basil
– 1/2 teaspoon Thyme
– 1/2 teaspoon Rosemary
– 1 teaspoon Cinnamon
– 1/2 teaspoon Herbamare
– 2 cups Low Sodium Vegetable Stock
– splash Balsamic Vinegar
– drizzle Agave Nectar
– Salt and Freshly Ground Pepper, to taste
– 1/4 cup fresh Italian Parsley, chopped
– 1/4 cup fresh Basil, chopped
Saute onion, celery, and carrots over medium-high heat until soft, about 5 minutes.
Add minced garlic and saute until fragrance develops.
Deglaze pan with Sherry. Reduce. Add White Wine. Reduce.
Add everything, except fresh herbs, to the pot.
Bring soup to a bubble.
Reduce heat to low and simmer, covered, for 25 minutes.
Add fresh herbs to soup, recover, and continue to simmer 5-10 minutes.
Puree soup using an immersion blender until it reaches desired consistency.
I added fresh basil to my bowl. GF Guy added a spoonful of Tofutti Better N’ Sour Cream. We both dipped Grilled Cheese Sandwiches in our soup! We used homemade Gluten Free, Multi-grain Bread and Follow Your Heart Vegan Gourmet Cheddar Cheese.
I need to get my rear in gear a start creating some pumpkin goodness. October is nearly half way over! I also need to figure out what to be for Halloween. Any suggestions? What are you going to be for Halloween this year?