It’s steadily getting chillier these days. This means it’s great soup weather. What’s more comforting than coming home to a toasty kitchen and a hot bowl of goodness?
I’m doing more book events this season to promote my book, Soup Day, which takes place during the cold winter months. This coming Saturday (November 19) I, along with more than 30 local Brooklyn authors, including Peter Brown (Children Make Terrible Pets), Tad Hills (How Rocket Learned to Read), my friend Kate Hosford (Big Bouffant), will be at the 5th Annual Children’s Book Fair at the Brooklyn Museum from 12-4. Please come join us if you are in the area!
Last year when Soup Day was released, I mentioned that I had written a sequel that hopefully will be published once I sell a certain number of copies of the book (this provision is an indication of how difficult it is to sell a picture book manuscript these days! About five years ago this wouldn’t be an issue). Well, I’ve heard from my editor that I’m only a couple thousand copies away so I’m asking you all to help me reach my goal! Please support my cause by buying a copy of the book for a budding chef in your life! it is a great way to introduce young kids to the joy of cooking.
The book was designed so well by Patrick Collins at Henry Holt. The pages are slightly thicker than regular paper and the cover and pages have rounded corners which are perfect for young children — such a thoughtful touch by Patrick! It also has a lower price point ($12.99 v.s $16.99) than a traditional picture book.
I leave you with a new soup recipe I developed — Sweet Roasted Tomato Soup. Roasting the vegetables brings out their natural sweetness. I added carrots for flavor and texture — they are a great natural thickener packed full of vitamins and fiber. A dash of sugar at the end and optional heavy cream stirred in rounds out the flavors. I also made Parmesan Croutons with an old baguette. Enjoy!
Sweet Roasted Tomato Soup
6 Roma tomatoes, halved
2 medium carrots, sliced into ½ -inch slices
kosher salt and pepper to taste
5 teaspoons olive oil, divided
1 large onion chopped, about 2 cups
3 cloves of garlic mashed and minced
½ teaspoon dried basil
½ teaspoon dried oregano
14 oz. can of diced tomatoes
3 cups chicken or vegetable stock
1-2 teaspoons sugar
¼ cup heavy cream (optional)
- Preheat oven to 400 degrees.
- Toss tomatoes and carrots in 1 tablespoon olive oil and season with salt and pepper. Spread in a single layer on baking sheet lined with foil. Roast tomato halves cut side up.
- Roast in oven for 30 minutes, stirring carrot pieces halfway through.
- Remove from oven and set aside. Heat remaining 2 teaspoons oil in large soup pot on stove over medium heat. Add onions and garlic and season with a bit of kosher salt, basil, and oregano. Saute until onions are transparent, stirring often.
- Add roasted vegetables to pot along with canned tomatoes and broth. Bring to boil, turn down heat and simmer for 15 minutes.
- Alternatively, blend soup in batches in a blender (never fill blender more than half full), while covering lid (remove plastic center first) with dish towel. Hold lid down while blending on low speed. Blend until soup is completely pureed and lump free. Return to pot after blending to reheat.
- Add sugar and salt and pepper to taste. Add heavy cream if desired and stir to incorporate.
Makes 4-6 servings.