Hi. I am Elizabeth. 

Welcome to my blog. I use this little space to chronicle the adventures of the Noel family!

A Winter Favorite: Roasted Tomato Soup


Hello friends! 

I had planned to post my small business gift guide today, but after one of my instastories yesterday got many questions, I decided to share my recipe for what we had for dinner. Lol. 

I love roasted tomato soup. I use the recipe by Tiffani Theissan. That's right, I make Kelly Kapowski's roasted tomato soup. (Her cooking show is great, by the way! I did half the recipe this time because it does have a little heavy cream in it, and I am the only one in my house who eats dairy sometimes. 

This soup is super easy, only has a handful of ingredients, and will make your house smell divine. It pairs perfectly with a grilled cheese for dipping, or it is lovely on it's own.  If you make it, let me know what you think! 

Roasted Tomato Soup adapted from Dinner at Tiffani's

-4 lbs. plum tomatoes (I use Roma) 

-1/4 cup plus 2 teaspoons of olive oil

-1/4 teaspoon sugar

-6 sprigs of fresh thyme (I use a little more)

-1 large onion, diced

-3 cloves of garlic, chopped

-3 cups vegetable stock

-1 bay leaf

-1/2 cup of heavy cream

-1 teaspoon of dried basil

-salt, pepper and red pepper flakes

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Place the tomatoes cut-side up in a single layer on the baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper and the sugar. Scatter the thyme sprigs over the tomatoes. Roast until the tomatoes are wrinkled and soft, about 1 hour. Let cool until cool enough to handle. Discard the thyme sprigs. Gently peel off and discard the tomato skins.

Heat the remaining 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the onions and a pinch of salt and cook until the onions start to lightly brown around the edges, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, vegetable stock and bay leaf and simmer, partially covered, for 30 minutes. Reduce the heat to low, add the cream and chopped basil and simmer for 5 more minutes. Remove the bay leaf and use an immersion blender to puree the soup until smooth. Season to taste with about 2 teaspoons salt and some freshly ground black pepper.

Sprinkle with a little red pepper flakes if you like heat and Enjoy! 

I hope you all have a wonderful weekend! We are going to put a dent in our Christmas Bucket List this weekend! 



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