Roasted Tomato Soup

Roasted Tomato Soup

 If your garden is full of big, red, ripe & juicy tomatoes this recipe is for you! I had a cup of this yummy soup for lunch at my desk this afternoon and it reminded me of why I love fall. So I snapped a picture and I am sharing the recipe with you.

Roasted Tomato Soup

Ingredients:

5-6  large ripe garden tomatoes, cored and sliced into three slices
1 large sweet onion, cut into 1/2" slices
1 large  jalapeno, cut in half lengthwise, seeded
2  medium bell peppers, seeded, cut into 4 pieces
olive oil
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
3/4 teaspoon salt (or to taste)
freshly ground black pepper
2 cups vegetable  or chicken broth
1/4 cup grated Parmesan cheese (plus additional cheese for garnishing)
½ cup of heavy cream 

Directions:

1.      Preheat oven to 375F. Arrange the tomatoes on a  baking sheet with sides. Place peppers and onions on a separate sheet.  Drizzle olive oil all over. Roast tomatoes  for 20 minutes and veggies for 30.

2.      Take out of oven and let cool. Depending on the size of your blender, combine 1/2 of the tomatoes and juice with veggies in blender and blend till smooth.  Do the same with the second half. Put in a large pot and add the broth and spices.

3.      Heat all together over medium high  heat and add ½ cup of heavy cream

4.       Garnish with Parmesan cheese and croutons. Enjoy

Cantaloupe Pasta

  Cantaloupe Pasta!  I know, you're thinking it sounds too weird to be good, but it has a refreshingly good flavor. Sweet yet spicy, kinda like - but not exactly like the Asian sweet chili sauce you buy in a jar.

I tried this recipe out on a whim for my daughter's birthday dinner because her friends are such good sports when it comes to my experimental cooking. Plus it was supper easy and paired up nicely with the savory salmon.

The  recipe came from the Fred Meyer Sunday paper produce ad.
You never know where you're going to find a fun recipe.

Ingredients:

• 1 16 ounce package linguine or spaghetti
• 1/4 Cup Butter
• 1 Cantaloupe, cubed (the more ripe, the better)
• 1 Tablespoon Tomato Paste
• 1/2 Cup Half and Half ( I used a little more)
• 1/4 Teaspoon Cayenne Pepper
• 3/4 Teaspoon Sea Salt
• Freshly Ground Black Pepper
• 1/3 Cup Pumpkin Seeds, shelled and toasted

Directions:

1. Prepare pasta as directed.
2. Heat butter in a skillet. Add melon and saute until it breaks down. Mash with a potato masher if needed, it will still have lumps in it.
3. Add tomato paste, cayenne pepper and salt; cook for 3 more minutes.
4. Add 1/2 cup of half and half, salt and pepper to taste and remove from heat.
5. Toss with spaghetti, top with pumpkin seeds and serve immediately.