Stop all of this. I’m not ready for November. I’m not ready for cranberry sauce and stuffing and sweet potato casserole and candied nuts. I’m not ready for this to end. Make. It. Stop.
Can I just live in this moment forever? Well, minus the school. But the moment where all my friends are still here and not leaving me and scampering off to various parts of the country. I like October. There’s the changing of the leaves and my birthday and apple cider and Halloween and scary movies.
There aren’t Christmas decorations and music in your face or Christmas trees and wreaths popping up everywhere. WHY DOES THE YEAR FLY BY SO QUICKLY?
Okay, I’m stopping. (And apologizing for the excessive capitalization.) I’m having a pivotal point in my life, which is fine. The part where I graduate Elon and take one last class before graduate school. The part where I have a part-time job and search (desperately) for a dietitian to shadow. The part where I don’t smash my head into every wall I see because I will survive this. Right? RIGHT??
Well, despite my total mental breakdown, I thought I should share something delicious with you. This soup, on a scale from 1-10, is easily a 12. My roommate can vouch. It is dang good. It tastes like something out of Olive Garden.
And the idea of grilled cheese croutons? How genius is that? So glad I found this recipe. And I made it single-serving sized, just for you. Well, one bowl + a tiny cup for your roommate. I’m so generous, I know.
Spicy Roasted Tomato Basil Soup
Adapted from Get Off Your Tush and Cook
1 tomato, chopped into big pieces
1/2 red onion, chopped into big pieces
1 tsp dried basil
1 tsp black pepper
2 garlic cloves, 1 chopped and 1 whole
2 tsp olive oil
1/4 tsp red pepper flakes
1/4 c red wine
1/2 c vegetable stock
1/8 c chopped basil
2 tbsp tomato paste
1 tbsp nutritional yeast
Grilled Cheese Croutons:
1 sandwich thin
1/4 c shredded cheese of choice
1 tsp butter
1. Drizzle 1 tsp olive oil, black pepper and dried basil on tomatoes, onion and 1 garlic clove on a sprayed baking pan. Roast for 20 minutes at 400°F.
2. Pulse tomatoes, onions and garlic until creates a chunky puree.
3. Heat remaining tsp olive oil in a pot over medium heat. Add chopped garlic clove and red pepper flakes. Saute for 1-2 minutes.
4. Add tomato puree and cook for another 1-2 minutes.
5. Add tomato paste, wine, veggie stock, basil and nutritional yeast. Bring to a boil and then simmer for 30 minutes.
6. For croutons, melt butter on pan over medium heat. Separate sandwich thin and toast each side for a minute or so for a buttery taste. Add cheese to one sandwich thin and then place other half on top. Cook until melted, flipping to avoid burning.
7. Cut into bite-sized pieces and top over soup.