Portland grey skies never seem to leave us, until July. With cool temperatures, overcast clouds, some days I want to curl up and read a book next to a fireplace, enjoying coffees, teas, and warm bowls of soup for dinners.
I love soups. They can be so versatile, flavorful, and simple to make. You can slow cook them, and allow the aroma's fill your home. They are filling, and easy to use for leftovers!
|Hold the Bread Please|
- 1 Onion
- 3 Garlic Cloves
- Handful of Basil leaves
- 4 (14.2 ounce) cans of Diced Tomatoes
- 16 slow roasted tomatoes
- Kosher Sea Salt
- Black pepper
- 2 sprigs of Rosemary
- 1/4 cup of Olive oil
Dice Onion, and garlic. Heat olive oil, onions, and garlic in a dutch oven over medium heat for ten minutes. Add tomatoes, salt, rosemary, basil, slow roasted tomatoes, salt and pepper. Turn down heat, and simmer for 20 minutes.
This soup is chunky and thick. If you like a thinner soup, feel free to add a cup of water.
|Slow Roasted makes this soup amazing|
|Fresh Garden Herbs add intensity and flavors to the dish|
|Dice and simmer for ten minutes|
|Add bacon instead of bread, for a complete meal!|