To Make / Homemade Tomato Soup


      Hi there! A couple of weeks ago, my neighbor brought over some surplus tomatoes, and I immediately wanted to make tomato soup. I adapted Half Baked Harvest's recipe, and am sharing it with you all today! Get the how-to below!



- 3 ripe tomatoes

- half an onion

- 1 cup of milk

- 3 tbs. of pesto

- 3 tbs. of olive oil



1. Preheat your oven to 425, and roast your tomatoes and onion drizzled in your olive oil for 20-30 minutes.


2. Once roasted, place your tomatoes and onion in a blender and add your milk. Blend until smooth.


3. Pour your blended soup into a large pot, and heat over medium high until bubbling slightly, then add in your pesto, and heat until warm.


4. Whip up a grilled cheese, and serve with your soup. Enjoy!

To Make Soup, Pt. 2


     Hey there! It's still just slightly chilly around here, so I thought it proper to make a flavorful soup to keep warm. Also, I received a slow cooker for Christmas, and have made a couple of things in it, but hadn't tried it out with soup yet. This blog creates so many wonderful excuses (opportunities) to try something new. I adapted this deliciously roasted red pepper soup from this recipe, out of necessity. I spiced it up a little bit, and have no regrets! Get the recipe below.

Ingredients: Yields 4 servings

- 36 oz. can of diced tomatoes

- 1/2 onion, chopped

- 2 cloves of garlic, minced

- 1 roasted red pepper (get the how-to here)

- 2 cups of veggie broth

- 2 fresh basil leaves, chopped

- 1 shishito pepper, sliced and diced


Step one - Put everything in your slow cooker and cook on high for 4 hours.

Step two - Once cooked, blend in a blender until smooth, and top with cheese. Enjoy!