While many of you are packing up your winter clothes for the summer we’re doing just the opposite here in Buenos Aires.
Fall is happening. Luckily fall in Buenos Aires is gorgeous and sunny and a light jacket and scarf is all that’s necessary. It’s nothing compared to the colder seasons in NYC. And I love Buenos Aires for that!
And although the colder seasons are mild I still like to embrace them with big bowls of soup, huge mugs of tea, oversized sweaters and leg warmers.
Soup is probably the best part.
Soups are magic.
They’re inexpensive, cozy, simple, complex, healthy, rich, endless.
Maybe you’re looking for something a bit on the heavier side for those really cold nights. If so, check out the chorizo & potato soup posted last winter. She’s salty, rich and very well received.
Or perhaps you’re looking for minimal and healthy, like this broccoli & parmesan no brainer.
Well this week we’ve got a classic, tomato soup. There’s a lot of flavor going on in this bowl with little work. I love recipes like this!
To jazz her up we’re serving her with savory French toast seasoned with parmesan cheese and fresh chives.
Roasted Tomato Soup ::
- 1 kilo of Roma tomatoes
- 3 garlic cloves with skin
- 1 celery stick
- 1 large onion, peeled & cut in half
- fresh thyme
- 1 tsp tomato paste
- salt & pepper
- 1 cup chicken stock
- olive oil
- parmesan cheese
- chives, sliced
Preheat oven to 400°F and line a baking sheet with foil.
Core tomatoes and place them on baking sheet along with the celery stick, onion, and garlic cloves. Drizzle with olive oil, season with salt & pepper, throw on thyme and place in oven for 45 minutes or until the tomatoes are charred and practically bursting.
Remove the garlic skins and thyme and discard. Transfer the veggies & garlic to a blender or food processor and puree til smooth. Pour into a stock pot over low heat. Add chicken stock and tomato paste and lightly simmer. Taste and adjust seasoning.
Serve hot with grated parmesan and chives garnished on top.
French Toast Bites ::
- day old baguette sliced in rounds 1/2 inch thick
- 1 egg
- salt & pepper
In a single layer place the sliced baguette in a Tupperware container. Lightly beat the egg in a bowl and add the milk and a good bit of pepper. Pour mix over bread. You want them all to be just covered.
Remove the bread from the milk solution. The bread should have absorbed the majority of the milk. Season with salt.
5 minutes before serving the soup place a nonstick pan over medium heat. Once the pan is hot add a bit of butter to the pan and allow to fully melt and bubble. Place the breads in the buttered pan and cook on each side for 2-3 minutes. Set aside and while still hot top off each piece with grated parmesan and sliced chives.
Serve hot with soup.
** For best results soak the bread in the mix solution over night.