Cream of Tomato Soup and Roasted Parsnips Fries

We needed a quick dinner on a very cold and dreary night. I was craving tomato soup. I found this quick recipe and realized we had everything we needed for it, so I whipped it up. We had cheese toast on the side and roasted some parsnips to go with it. The soup warmed us up and I am totally convinced that a little time roasting in the oven can turn any vegetable into a delicious treat.

Cream of Tomato Soup from Sara Moulton via the Food Network
Prep Time: 20 min Inactive Prep Time: 0 min Cook Time: 30 min
2 tablespoons butter (I used 1 Tbls olive oil)

1 medium onion, chopped

1 small carrot, peeled and finely diced

2 tablespoons flour

2 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can crushed tomatoes, juices reserved (I used crushed tomatoes)

2 cups reduced-sodium canned chicken broth

1 tablespoon tomato paste

1 tablespoon fresh basil or 1/2 teaspoon dried basil

2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves

1 bay leaf

1 cup light cream or milk (I used skim milk)

Salt and pepper

In a large nonreactive saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes.

Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes.

Remove and discard bay leaf. In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve
Roasted Parsnip Fries

2 parsnips, cut into very small slices or pieces

1-2 Tbls olive oil

salt and pepper

Heat oven to 400 degrees. Place parsnip fries on a large baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat all pieces evenly. Roast for 15-20 minutes, stirring once, or until crisp and golden.

Coming Tomorrow- A quick appetizer from Rachael Ray