Bloody Mary Tomato Soup

Did the daylight savings time change mess up your schedule? I was really hoping that it wouldn't mess up our napping and sleep schedule for Elena. Day 1 she was awesome, and she woke up at her usual time and had a typical happy go-lucky day. But for some odd reason by Day 2, she was out of whack and something happened. She started teething again, her top two teeth are cutting and she is not one happy baby. She has woken us up for those rare 3am, 4am, 5am crying sessions. Like full blown crying, "I'm in so much pain, screaming bloody murder tears of teething pain." It's definitely not something you can sleep through, and thankfully Eric and I have tag teamed in the night to check on her.

After a long and exhausting night, I'm like a walking zombie. I really try and take a nap when Elena sleeps but it's the only downtime I sometimes get for myself. And those are precious and rare moments that I really let myself indulge in. I have a stack of food magazines that I would love to read and bookmark recipes, or catch up on my DVR'd episodes - I'm still behind on How I Met Your Mother and The Office, and it's ideal time for me to cook/bake something in the kitchen. I had bookmarked a couple recipes in one of my latest cookbooks that I had been wanting to make and wanted something fast to prepare for lunch.

I was lucky enough to receive an early copy of Breakfast for Dinner from the amazing food blogger, Lindsay, of Love and Olive Oil. I loved her first cookbook and loved her sinfully sweet cookie dough billionaire bars. One of my go-to lunches at home have been sandwiches and soup. I usually make a big crockpot of soup on Sunday and enjoy it during the week. I'm a big fan of tomato soup because it screams comfort food and serves as a wonderful reminder of my tomatoes from my garden. (We will be planting a couple tomato plants this weekend!) This is a grown-up version of tomato soup has lots of flavor and is easy to prepare when you are a walking zombie in the kitchen. Plus, this will be a great recipe to use for those many tomatoes that I plan on growing. 

Bloody Mary Tomato Soup
Adapted form Breakfast for Dinner
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Ingredients:
3 tablespoons extra-virgin olive oil, divided
2 pounds ripe tomatoes, about 3 to 5 large), sliced 3/4-inch thick
Kosher salt & freshly ground black pepper, to taste
1 large yellow onion, chopped
1 celery stalk, chopped
1 large carrot, peeled and chopped
2 cloves garlic, minced finely
1/2 cup dry white wine
1 cup vegetable broth
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce, or to taste
1 teaspoon granulated sugar
1/2 teaspoon celery salt

Preparation:

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and brush foil with 1 tablespoon of the oil.

Arrange tomato slices in a single layer on sheet, drizzle with with another 1 tablespoon of oil, and season with salt and pepper. Bake for 30 minutes, and then broil on high for 4 minutes or until the tops have slightly browned.

In a large saucepan, heat the remaining oil over medium high heat. Saute the onions, celery, carrot and garlic for 9 to 10 minutes, until softened. Stirring occasionally. Add wine and cook for another 4 minutes, or until most of the liquid has evaporated. Stir in roasted tomatoes and any juices, 3/4 cup water, vegetable broth, Worcestershire sauce, Tabasco, sugar, celery salt and pepper to taste. Simmer for 30 minutes, stirring occasionally. Let cool slightly.

Using an immersion blender (or blender/food processor), puree soup till smooth. Continue cooking for an additional 10 minutes and add salt and pepper to taste.

Yield: 4 servings

Review: One tasty tomato soup and perfect for those easy meals after a long and exhausting night. A parent's job is never over and you're always on the clock. Besides, I can't refuse this lovable face, she totally makes me weak. If her little brother is just as adorable, I'm going to be one very tired (happy) mommy.