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Tonight I made this soup! It was really good! The picture is not the best, but it was a picture! The tomatoes and celery were both organic and given to me so dinner was pretty free!
Roasted Tomato soup
8-10 tomatoes
1 bunch of celery
4-5 cloves of garlic
Olive oil
Salt and pepper
Sprinkle of red pepper flakes
1/2 c. milk or cream if wanted
Wash and quarter tomatoes. Dice celery. Put on large cookie tray. Add garlic. Drizzle with oil and sprinkle with salt and pepper.
Bake at 425 degrees until the garlic is soft and other vegetables are soft about 20 – 30 minutes.
Blend until smooth. Add milk or cream if desired. Heat until hot. Taste for salt and pepper.
Serve hot. I served with homemade biscuits and topped with shaved Romano cheese and black pepper.

martyomenko@yahoo.com

Martha Artyomenko is an unpublished fiction author who has published some nonfiction magazine articles and reviews over the years. An avid reader and mother of four sons, she brings her many years of expertise to play when writing realistic fiction about topics of mothering, domestic violence, and childbirth. In her free time, if she is not reading, you will find her walking while musing about her next story to write or traveling to learn history for another story. Martha Artyomenko supports authors by running an active social media group (Avid Readers of Christian Fiction) and newsletter promoting niche fiction authors that would otherwise be unknown. Join me by leaving a comment or signing up for the newsletter.

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