So much good news to report!
First, on November 4th, 2013, my life changed dramatically. I got a VitaMix. This one. Ten days later, I already don’t know how I ever survived without it. I’m bound to become obnoxious singing its praises; I apologize in advance.
Second, the folks over at http://www.battr.com extended a very exciting invitation to share some of The Natural Ginger’s recipes on their new site. Go check them out (and me too while you’re at it!). This soup is there, as are hundreds of beautiful, delicious looking recipes from the very best food bloggers around the net. I want to eat everything I see.
This soup! So good. I had some tomatoes and, well, I just HAD to make something in the VitaMix (I think she needs a name). I feel like I’m in the infatuation stage of a new, exciting relationship. Every day still doesn’t feel like enough.
First things first. Gather all your ingredients.
- 3 Vine Tomatoes, halved and cored
- 1/2 Onion, peeled and coarsely chopped
1/2 Cup Wild Mushrooms (Shiitake, Crimini, etc.) Coarsely Chopped
1 Tbs Extra Virgin Olive Oil
2 tsp Coarse Sea Salt
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Cayenne Pepper
1/3 Cup Fat Free Plain Greek Yogurt
Sour Cream or Greek Yogurt (optional) for garnish
- Parsley sprig (option) for garnish
The more diverse your mushroom selection, the better.
Place your tomatoes, onion and mushrooms in a roasting dish, drizzling with the olive oil and covering evenly with salt. Roast uncovered in a preheated 425 degree oven for approximately 20 minutes.