Hi Happy Home Fairy Readers! My name is Teresa and I blog over at Ale & Tere, where I share my family’s adventures, easy recipes, love for Jesus and passion for motherhood. We recently relocated our family from sunny south Florida to the plains of Nebraska and have found so much joy experiencing seasons for the first time.We are heading into our second winter season in the midwest, and are still getting used to these chilly temperatures and shorter days. We now have to don five layers if we ever want to leave the house, and watch the sun set at 4 pm.
These slower paced days have been really good for us. They are quiet and a little more purposeful. They strip us of the chaos and the busyness that comes with summer and fall, and we are drawn indoors to cuddle by the fireplace and drink hot cocoa.
We are also excited about soup season, and today I’m sharing with you my sister-in-love’s famous roasted tomato soup. This is a favorite of ours. My husband and kids love tomatoes and would take this soup over a steak any day. Serve alongside crispy toast and you are good to go.
Friends, my prayer is that you take a minute this winter to embrace a slower pace, to drink warm soup and to hold your babies a little longer than usual. That you turn your eyes upward to the One who blankets the earth with powdery white snow and find rest in Him this season.
Happy cooking and happy Winter!
My soul, find rest in God; my hope comes from him. Psalm 52:5
Roasted Tomato Soup
Ingredients
5 organic tomatoes on the vine
4-5 gloves of fresh garlic minced
1 yellow onion (diced)
3 cups organic chicken stock
1 tbsp organic coconut oil
1 tbsp organic extra virgin olive oil
1/2 cup fresh basil sliced and loosely packed
6 oz tomato paste
Salt and pepper to taste
Directions
Preheat oven to 350 degrees F.
Clean, quarter and toss tomatoes in olive oil, salt and pepper and transfer to baking sheet.
Place in the oven and roast for 30 min
In a large pot heat coconut oil on medium heat
Sauté onion and garlic until onion is translucent
Add in roasted tomatoes and sauté for a minute or two, add stock, basil and tomato paste and stir until paste is dissolved.
Add a dash of salt and pepper
Bring to a low boil then reduce to low heat
Simmer and cover for 30 minutes
Transfer to a high power blender (carefully) or use an immersion blender to puree until it’s smooth
Serve immediately and garnish with fresh basil.
Enjoy!
MAKE SURE TO CHECK OUT TERESA AND ALL OF HER INCREDIBLE RECIPES, INSPIRATION, AND ENCOURAGEMENT!
- Blog – Ale & Tere
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