Creamy Tomato Soup... then I'll be back on track!

I have fallen a bit off the eating right and workout train lately.  I think its been a combination of studying and stress eating followed up with not having enough time to complete my workouts.  So after tomorrow I'll be posting my new workout schedule leading up to Around the Bay and hopefully having me in spring racing mode.

But today is Valentine's day or Balentine's or Valentime's day at my house.  Tonight I'll be making this soup.  Its one of my favourite recipes and I love soup.  This is really just a simple tomato soup, but I've dressed it up with roasted tomatoes, croutons and Parmesan crisps.  Its all of the toppings together that make this soup special. And its red!  Like a Valentine in bowl... To Denise... Love Denise.

Creamy Tomato Soup

by Denise Boyd Dunlop

Prep Time: 30 minutes

Cook Time: 30 minutes

Keywords: soup/stew vegetarian

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Ingredients (serves 2)

For the Roasted Tomatoes

• 2 plum tomatoes quartered, sliced length wise
• 1 tablespoon olive olive
• sea salt & pepper

For the Croutons

• 1 cup of your favorite bread cut into cubes
• 1 tablespoon olive oil
• 2 teaspoons sea salt
• 2 teaspoons oregano
• 1 teaspoon freshly ground pepper

For the Soup

• 1 small onion peeled and chopped
• 2 cloves garlic minced
• 1/2 tablespoon olive oil
• 1 can tomatoes
• 1 cup milk
• 1/2 cup cream cheese
• 1 teaspoon sea salt & pepper
• 1 tablespoon fresh basil chopped

For the Parmesan Crisps

• 4 tablespoons Parmesan cheese

Instructions

Before you begin

Start the tomatoes and croutons cooking, then make the soup. Keep the soup warm while making the Parmesan crisps.

For the Roasted Tomatoes

Preheat oven to 400. Toss the tomatoes in oil. Spread evenly on parchment lined cookie sheet. Sprinkle with salt and pepper. Cook for 30 minutes, until soft and slightly dehydrated looking.

For the Croutons

Preheat oven to 400. Toss bread in oil and spices until coated. Spread evenly on a parchment lined pan. Cook for 20 minutes or until golden. Tossing every 5 minutes to ensure even cooking.

For the Soup

Heat oil in saucepan over medium heat. Add onion cooking until translucent. Add garlic, salt and basil and heat until fragrant. Add tomatoes breaking up with a spoon. Continue cooking until heated through. Remove from heat. Add milk. Using an immersible blender puree until smooth. Stir in cream cheese stirring until melted.

For the Parmesan Crisps

Warm a non-stick pan over medium heat. Add cheese to pan in 1 tablespoon piles making circles about 2-3 inches in diameter. Continue to heat until cheese begins to melt and create a solid base. Watch closely as the cheese will burn easily. Once the outside of the circle has melted carefully slide a spatula under the cheese circle. Carefully flip over and allow the rest of the cheese to melt - about 30 seconds. Remove from pan and place on parchment paper until ready to use.

Putting it Together

Pour soup into bowl. Top with croutons and roasted tomatoes. Set Parmesan crisps into soup between croutons so they stand upright. Sprinkle with parsley and freshly ground pepper.

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