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Author Notes: Why the heck did I move to Texas again? The past few days have been freezing (read: 55 degrees) and rainy. It even hailed once! WTH! (AKA What the heck. I am not much of a swearer. Can I claim WTH as my own creation? Score!) After I got done crying in the fetal position under my bed whining about the weather, I put on my big girl pants and decided to make some soup! Of course I was immediately reminded why I love Texas weather- if it’s cold one day, you can almost guarantee it will be 70 and sunny the next, like it was yesterday when I made my soup. Oh well. Blast the AC and snuggle up with your iPad faux fireplace with a bowl of my roasted tomato basil soup anyways!
You may be wondering WTH (see it’s already catching on!) is a spatzle? Spatzen is a doughy German dumplings the Bubbes often make to jazz up soup. I upped the tastiness factor with CHEESE! —What Jew Wanna Eat
- 2 pounds Roma tomatoes cut in quarters the long way
- 3 tablespoons olive oil divided
- 4 cloves of garlic, diced
- 2 tablespoons kosher salt, divided
- 1 small onion
- 1 medium carrot
- 1 stalk celery
- 1 can tomato paste (6 ounces)
- 1 can diced tomatoes (14 ounces)
- 1/2 teaspoon crushed red pepper flakes (or to taste)
- 1/2 cup fresh basil leaves, plus more for garnish
- 2 cups low-sodium chicken or vegetable stock
- 1 cup milk or cream
- 1 cup all-purpose flour
- 1 egg
- 1 dash salt
- 1/2 cup shredded Parmesan cheese, plus more for garnish
- 1/4 cup milk
- Pre-heat your oven to 425.
- Cut tomatoes all into quarters he long way and drizzle with 1 tablespoon olive oil, 1 tablespoon salt, and garlic. Then roast until tender, or about 25 minutes. Careful not to over roast! You can also just cut them in half but you will need to roast longer and I am impatient.
- Now add the tomato paste and cook that until browned as well. This will make up for some less than stellar out of season tomatoes!
- Yummy. Once your tomatoes are roasted add them to the pot with the diced tomatoes, basil, stock and remaining salt and red pepper flakes. Bring the whole shebang to a boil, and then down to a simmer for an hour. Longer simmer = more flavor!
- While your soup is simmering, make the spatzle. Combine the egg, flour, dash of salt and Parmesan and then keep adding the 1/4 cup of milk until you have a sticky dough. I don’t have a spatzle maker so I opted to form dumplings between two spoons to get them as round as possible. I also make them a bit bigger than traditional, so feel free to go with any size you like! Boil the spatzle in water for 3 minutes and remove and reserve for soup.
- Then blend your soup with an immersion blender or a blender like I did. If you use a blender, make sure to leave a vent in the top to let out steam. Then strain if you like (I didn’t) and adjust any salt and pepper to your liking. Serve with spatzle and basil and more Parmesan!