Shake it off… Lulu’s Roasted Tomato Soup

Happy 2015 to you all.  My resolutions this year are to learn to relax , meditate (Unplug Meditation in Brentwood), and get stronger physically. I’m learning to back away from the stress and take some much deserved me time. Getting wrapped up in the craziness of life can drain you. All the worries of others, I am going to just shake it off -thank you Taylor Swift, and breathe because I love to dance and re charge.  I’ll let you know how I do.

I am a fly by the seat of your pants kind of chef.  I just see a vegetable or a spice or read something about cauliflower or a friend telling me about her cauliflower pizza crust and I am inspired .  While making some fresh mint tea in my kitchen, I looked over at these tomatoes on the vine (probably grown in a hot house somewhere ) I had and decided to make roasted tomato soup.  In my fridge I also had grapes and carrots and I always have garlic. I put them all on a pan  along with some thyme and rosemary that I picked from my  plants outside.  Added a little olive oil and roasted away.  This soup is delicious.  Please let me know if you try it.  My husband Stevie and my best friend Alison loved it.

 Lulu’s Roasted Tomato Soup

Take 2 lbs vine ripe tomatoes, 2 cups carrots, 1 cup grapes, 2 garlic bulbs (cut off head), 2 sprigs rosemary, 2 sprigs thyme, lightly coat with olive oil and place on a silplat covered baking sheet. Roast for 55 min at 400 degrees F.

View fullsize

Take out of oven and let cool to room temperature. Place all roasted vegetables in Vitamix (squeeze garlic like a lemon to pop out roasted cloves) with 2 cups chicken broth, 1/4 cup basil, and puree.

add 1 teaspoon of crush red pepper flakes ( if you don’t like to spicy add less), 2 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of Harissa Blend. Finish in Vitamix until smooth. I found this blend  of  Harissa : hot chili peppers, red peppers, and serrano peppers at an incredible kitchen  shop in San Fransisco called March.

Tear kale leaves and rub lightly with olive oil or sometimes I spray with coconut spray. Place on Nonstick Oven Crispers (I found mine at HSN) but you can always use a pizza crisper pan. Bake at 300 degrees F for 10-12 minutes. Touch it and you can see if it needs to be more crispy.  When done to your satisfaction takeout and sprinkle with salt and lemon zest.

You can add some fresh basil and toast for a complete meal. Serve and enjoy.