Running Forward

Tomato Soup

on October 10, 2011

Fall not only brings new produce, beautiful colors, and cooler weather, but it also signals the start of my favorite food season. Soup! As soon as the weather cooled down, I got the craving for soup of any kind. Butternut squash, vegetable, tomato, whatever. So, as soon as I got off work last night I got to work on my dinner of tomato soup with roasted eggplant and a simple salad. I started by peeling and cubing the eggplant then placing it on a baking sheet with a sprinkle of salt. I roasted it on 400 for about 30 minutes. While it roasted I made the tomato soup by sauteeing a quarter of an onion, then throwing it into my mini blender with most of a can of diced tomatoes. I like my soup to be a bit chunky, so I left a few of the diced tomatoes out of the blender and only pulsed the blender a few times. I then poured the soup into a pot and seasoned with oregano, thyme, salt, garlic powder, and pizza seasoning. I let it simmer for a while and prepared the salad. It was just red leaf lettuce and balsamic vinegar. Once everything was ready, I placed the eggplant in the bottom of my bowl, then covered it with the tomato soup. Yum! So good. For the rest of the week I plan on making more butternut squash soup, tomato soup, and maybe some vegetable soup for the weekend. In other news, three weeks until fall break! And two weeks until the half marathon!


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