Roasted Tomato Soup

Much has been written (including here) about childhood obesity, junk food advertising aimed at kids and the school’s responsibilities toward the health and well being of our children. There have been some strides in changing school lunches, removing soda machines and serving breakfast; all good moves. But I often wonder about the rest of us.

I work from home part of the time and at various studios the rest of the time. My environment varies greatly and often I have control over what and when I eat. I believe I am both fortunate and an exception. What do most of you eat during the day at work? Are there soda and snack machines? Do you eat at your desk out of disposable containers? Is there a cafeteria at your place of work?

There have been surveys conducted – including one by Glassdoor – that rate companies based on their food. Not surprisingly, the California based Tech firms seem to be way ahead of the curve. Companies like Google tend to have on site, healthy, organic and locally sourced food that is fresh and served in a civilized manner. It is not lost on these companies that a healthy workforce that stays at work instead of venturing out for lunch is going to be more productive and probably sober.

I would like to hear from you about your workplace eating habits and what your employer provides for you. Is there any concern at all for your health, your productivity and your desire to come to work. Interestingly, the survey by Glassdoor also included a component of satisfaction with one’s job and the corollary wasn’t necessarily always there. A difficult and stressful job is going to be difficult and stressful regardless of what and where you eat. In fact, getting out for the occasional lunch may be of more use than detriment.

Please let me know. If you don’t feel like sharing with everyone but want your experiences known anonymously, please email me at info@tableforonecookbook.com.

This soup is very summery to me. If you start to get a kitchen counter full of tomatoes from the garden like I am right now, make this wonderful, simple soup. You can leave out the broth for a really thick bisque or add a little more to stretch it.

Ingredients

  • 1 Pound of Tomatoes, halved
  • 1 Medium Onion, rough chopped
  • 3-4 Garlic Cloves
  • Olive Oil
  • Balsamic Vinegar (optional)
  • 2-3 Cups Chicken or Vegetable Broth (optional)
  • Salt and Pepper
  • Fresh Basil

Tools

  • Roasting Dish
  • Chef’s Knife
  • Sauce Pan
  • Blender
  1. Pre heat the oven to 400.
  2. Place all of the vegetables in a pyrex dish. You can use a cookie sheet but I recommend something with a high enough side that will hold the liquid. Remember, this is a soup.
  3. Drizzle with olive oil and a little balsamic vinegar (if you like).
  4. Salt and pepper.
  5. Roast for about 20 minutes, until the tomatoes have caramelized and the onion is soft.
  6. While roasting, heat the broth in a sauce pan.
  7. Pour the roasted vegetables and their juices into the blender. If you choose not to add broth, add a little more olive oil and a little water, depending on the amount of liquid left in the vegetables.
  8. Serve with a chiffonade of basil.
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