Ahhhh, autumn. Pumpkins and squash and apples, oh my.
I borrowed an idea from Mixxedtape for an oatmeal add-in this morning. I sautéed an apple with a little bit of olive oil and a lot of cinnamon, stirred some honey into my oatmeal, and mixed the apples in with my morning bowl of oatmeal.
I poured myself a cup of ambition, and enjoyed a yummy, comforting breakfast.
I got a new toy: an immersion blender. Of course, I had to try it out and make soup. I decided to make tomato soup for the first time. First, I poured a couple of tablespoons of olive oil into a hot pan, then added 1 chopped clove of garlic and about a teaspoon of chopped onion. (I’m not a big fan of onions.)
I washed 6 medium-sized, vine-ripened tomatoes and cut each tomato into 8 pieces. After the onion and garlic browned, I dumped the tomatoes into the pan, sprinkled them with salt and pepper, and added bits of fresh thyme.
The whole concoction was covered with 2.5 cups of vegetable stock.
I cooked the soup for 20 minutes on medium heat, stirring occasionally.
Finally, I used the immersion blender in the pan to puree the tomatoes. I ladled the soup into a bowl and enjoyed it with a hunk of rosemary olive oil bread.
It was tangy yet smooth, and truly delicious. I couldn’t believe I actually made something that tasted so good! I used the bread to sop up the last bits of soup from the bowl. There was enough for about 4 bowls, so I put the leftovers into a sealed plastic container. I’m really looking forward to leftovers at lunch!
p.s. Sorry the photos aren’t the greatest quality. Seems like I find myself cooking when there’s no natural light in the kitchen.