Carrot-Tomato Soup

Carrot-Tomato Soup

Ingredients
2 TBSP butter
1/2 cup extra virgin olive oil
4 lbs tomatoes, peeled* and sliced in half with stems removed
3/4 tsp sea salt
1/2 tsp fresh ground black pepper
(optional) fresh sprigs of thyme, oregano or rosemary
1 medium sized yellow onion, diced
2 stalks celery, diced
5 medium sized carrots, diced
3 cloves garlic, minced
2 cups chicken (or vegetable) stock
1/3 cup fresh basil leaves, chopped
3/4 cup heavy cream

Instructions
Place sliced tomatoes on a baking sheet. Cover with most of the olive oil (reserving 2 TBSP or so), and the salt and pepper. If you'd like a little more flavor, I sometimes add a fresh sprig or two of oregano or thyme atop the tomatoes. Place in a 400 degree oven for 30 minutes to roast.

Halfway through the roasting, melt the butter and remaining olive oil in a heavy-bottomed pot over medium-low heat. Add onion, celery, carrots, and garlic and cook until the vegetables begin to get soft (15 minutes or so). When the tomatoes are done, add those to the pot (removing the sprigs of herbs), along with the stock. Simmer on low until the vegetables are all tender (another 15 minutes or so).

Puree the soup. (I don't have an immersion blender, so my regular blender works just fine, doing it in batches.)

Stop here and see below if you'd like to freeze some of the soup for later!**

Return the soup to the pot and onto the stove. Heat slowly. Add the chopped basil and heavy cream.

Enjoy!

Notes:

*To peel the tomatoes, heat a sauce pan full of water and bring to a boil. Place tomatoes in for a minute. Remove and let cool. The skins will peel off easily after that.

**Because I love the basil and cream to be fresh when I serve this, at this point, I try to estimate how much I'll use for dinner now and how much I'd like to freeze for later. Usually, with this recipe, I freeze a one quart mason jar, filling it to within an inch from the top to allow for expansion room when it freezes. It makes a perfect lunch or light dinner size for us, especially when served with some crusty bread and sharp cheddar cheese for sandwich dipping!

Recipe from Soule Mama's blog. Thank you!

Raspberry Sorbet

Ingredients:
6 Cups Raspberries (or two bags of frozen berries)
1/4 C plus 2T Water
1 1/4 C Simple Syrup

Blend raspberries and water in food processor until smooth.
Pour through fine mesh strainer, extracting as much liquid as possible.
Discard solids, pour liquid into an airtight container and refrigerate at least 8 hours.
Combine raspberry juice and simple syrup in ice cream maker and stir for 7-12 minutes or until desired consistency.
Transfer to airtight container, freeze for at least 2 hours.

Simple Syrup Recipe:
2 C Sugar
2C Water

Combine sugar and water in saucepan.
Bring to boil over medium-high heat.
Cook and stir until sugar dissolves completely - about 10 minutes.
Transfer to ice bath and stir until well chilled.
Refrigerate until ready to use.