Roasted Tomato Basil Soup with Parmesan Spatzle

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First things first, thanks for all your kind words on last week’s culinary school update! Jew are too kind! I loved reading your comments almost as much as I do living the dream. Secondly, if you don’t like reading my tourettes- esque banter, make sure to skip to the bottom to enter my giveaway!! Now, onto the soup.

Why the heck did I move to Texas again? The past few days have been freezing (read: 55 degrees) and rainy. It even hailed once! WTH! (AKA What the heck. I am not much of a swearer. Can I claim WTH as my own creation? Score!) After I got done crying in the fetal position under my bed whining about the weather, I put on my big girl pants and decided to make some soup! Of course I was immediately reminded why I love Texas weather- if it’s cold one day, you can almost guarantee it will be 70 and sunny the next, like it was yesterday when I made my soup. Oh well. Blast the AC and snuggle up with your iPad faux fireplace with a bowl of my roasted tomato basil soup anyways!

Here is all you need to make your very own soup with coordinating Parmesan spatzle. You may be wondering WTH (see it’s already catching on!) is a spatzle and is it Jew food? You betcha! Spatzen is a doughy German dumplings the Bubbes often make to jazz up soup. I upped the tastiness factor with CHEESE!

First up we are going to roast our tomatoes. Cut them all into quarters he long way and drizzle with olive oil, salt, and garlic. Then roast until tender, or about 25 minutes. Careful not to over roast! You can also just cut them in half but you will need to roast longer and I am impatient. Before shot:

After! Ooh! Ahh!

Now time to saute some veggies. This will give our soup and awesome flavor! Cut them up in about even pieces, but don’t worry too much they will be blended later.

Saute until brown!

Now add the tomato paste and cook that until browned as well. This will make up for some less than stellar out of season tomatoes!

Yummy. Once your tomatoes are roasted add them to the pot with the diced tomatoes, basil, stock and salt and red pepper flakes.

Bring the whole shebang to a boil, and then down to a simmer for an hour. Longer simmer = more flavor!

While your soup is simmering, let’s make some spatzle, shall we? This is too easy. Combine the egg, flour and Parmesan and then keep adding milk until you have a stick dough. I don’t have a spatzle maker, (on my Hanukkah 2012 list!) so I opted to form dumplings between two spoons to get them as round as possible. I also make them a bit bigger than traditional, so feel free to go with any size you like! Simple shape and boil in water for three minutes and voila! Instant spatzle. I’ll never buy pre-made spatzle again! Not that I did…

Eh not too shabby! Let’s just call them rustic. Okay by now your soup should be pretty much done!

Since your soup is hot, you want to temper in the milk so it doesn’t curdle. Add a little soup to your milk and stir it up and then dump the whole thing in the soup.

Then blend your soup with an immersion blender (one more for the Hanukkah list) or a blender like I did. If you use a blender, make sure to leave a vent in the top to let out steam. Then strain if you like (I didn’t) and adjust any salt and pepper to your liking.

Serve with spatzle and basil and more Parmesan!

And now since y’all have been so patient, a giveaway!!! I love winning stuff, and I thought you would too! When I saw this taffy during my San Fran trip a few weeks back, I thought it was awesome and totally regretted not buying some! So I ordered some online for me and some for you too! One lucky winner with get some Orthodox Chews of their very own!

To enter to win AWESOME Orthodox Chews Kosher Taffy:

• Leave a comment on this post about which candy is your favorite.

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Good luck! I will pick a winner next week.

Disclaimer: I purchase Orthodox Chews with my own money, and was not paid to review this product. All opinions are my own.

Roasted Tomato Basil Soup with Parmesan Spatzle (Giveaway Post!!!)

Amy

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Servings 4

Ingredients

  

1x2x3x

• For soup:
• 2 pounds Roma tomatoes cut in quarters the long way
• 3 tablespoons of olive oil divided
• 4 cloves of garlic diced
• 2 tablespoons kosher salt divided
• 1 small onion
• 1 medium carrot
• 1 stalk celery
• 1 can tomato paste 6 ounces
• 1 can diced tomatoes 14 ounces
• 1/2 teaspoon crushed red pepper flakes or to taste
• 1/2 cup fresh basil leaves plus more for garnish
• 2 cups low-sodium chicken or vegetable stock
• 1 cup milk or cream
• For spatzle:
• 1 cup all-purpose flour
• 1 egg
• 1 dash salt
• 1/2 cup shredded Parmesan cheese plus more for garnish
• 1/4 cup milk

Instructions

 

• Pre-heat your oven to 425.
• Cut tomatoes all into quarters he long way and drizzle with 1 tablespoon olive oil, 1 tablespoon salt, and garlic. Then roast until tender, or about 25 minutes. Careful not to over roast! You can also just cut them in half but you will need to roast longer and I am impatient.
• Now time to saute some veggies. This will give our soup and awesome flavor! Cut the onion, carrots and celery up in about even pieces, but don’t worry too much they will be blended later. Saute in remaining olive oil until brown.
• Now add the tomato paste and cook that until browned as well. This will make up for some less than stellar out of season tomatoes!
• Yummy. Once your tomatoes are roasted add them to the pot with the diced tomatoes, basil, stock and remaining salt and red pepper flakes.
• Bring the whole shebang to a boil, and then down to a simmer for an hour. Longer simmer = more flavor!
• While your soup is simmering, make the spatzle.
• Combine the egg, flour, dash of salt and Parmesan and then keep adding milk until you have a stick dough. I don’t have a spatzle maker so I opted to form dumplings between two spoons to get them as round as possible. I also make them a bit bigger than traditional, so feel free to go with any size you like!
• Boil the spatzle in water for 3 minutes and remove and reserve for soup.
• Once your soup is done, you want to temper in the milk so it doesn’t curdle. Add a little soup to your milk and stir it up and then dump the whole thing in the soup.
• Then blend your soup with an immersion blender (one more for the Hanukkah list) or a blender like I did. If you use a blender, make sure to leave a vent in the top to let out steam. Then strain if you like (I didn’t) and adjust any salt and pepper to your liking.
• Serve with spatzle and basil and more Parmesan!

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