Fire-Roasted Tomato Soup and Salad

I love to eat soup and salad on cold winter days. It just warms me from the inside out. This is my own twist of the all time favorite Campbell's Tomato Soup, kicked up a little. I love to serve this soup/salad combo with some nice warm garlic bread (not the healthiest addition so go easy on the bread please).

Fire-Roasted Tomato Soup


2 cans fire roasted tomatoes (28 oz. Muir Glen)

1 bulb garlic

3 spears celery with leaves, chopped

1 tsp. oregano

1 tsp. thyme

2 tsp. basil
1 bay leaf

1/4 cup merlot

2 tbsp. olive oil

salt and pepper

parmigina reggiono


Preheat oven to 285. Cut off top head of garlic and wrap in aluminum foil, leaving top exposed. Cover top with 1 tbsp. olive oil and salt and pepper. Cook in oven for 1 1/2 hours until garlic is soft.
In large saucepan, heat olive oil at medium heat. Squeeze out garlic cloves and add with celery. Saute both in olive oil until soft. De-glaze with merlot. After half the wine evaporates, add tomatoes, spices and cup of water. Bring to boil and them simmer for 45 minutes or so (can simmer two hours). Take out bay leaf. In small batches, blend soup in blender with lid covered by cloth and hand (not pretty if it explodes--I know!) until smooth. Serve with parmigina reggiono--ENJOY!!!!

Apple and Walnut Salad
Mixed greens
apple, sliced
walnuts
dried cranberries

Mix ingredients together. I don’t use a dressing as the ingredients add enough flavor.

Garlic Bread
1 loaf sourdough bread (round)
1/2 stick butter, softened (the real thing please)
1 clove of garlic (finely diced)
Bunch of parsley, finely chopped

Preheat oven to 400 degrees. Slice bread in half, horizontally. Store 1/2 for future use (you only need a 1/2). Mix remaining ingredients and spread over remaining bread half.
Wrap in aluminum foil and heat in oven for approximately 20 minutes.