Who wants some soup?

So life never goes how we think it will.  If you would have asked me a year ago where I thought I would be today I do not think I would have come anywhere near the destination I have arrived at....  and the same thing for Jon.  But we both never could have guessed we would be this happy and blessed.  Everyday there are little reminders to us that we are doing the right things and on the right track.  

Obviously, those of you that know me, and if you have read my blog posts you can tell that food is one of my passions.  I think it's one of those hands on projects that just fills my senses with satisfaction.  Nothing like using my hands to kneed dough, or press a knife through an onion, to smell the flavors as they meld together, hear ingredients sizzle and crackle as they warm on the stove, and of course my favorite parts the ascetics of presentation and how it tastes and feels in your mouth and belly.  You know I really love you if I've shared a meal with you I've prepared, because I've just given you a piece of my soul.  

Now I'm not claiming to know lots about cooking, I would consider myself a novice cook.  But I'm adventurous, and I'm not afraid to try something.  I love learning from how other people do things, watching and reading about creating something new from just a few ingredients.  Each time in the kitchen is like an experiment, and some things work better than others.  

Anyways, where I'm going with this is- last week I had a few customers ask about the soup we serve at the bakery/pastry shop I'm working at part time.  And let me tell you, the soup is not good.  It comes from a can and looks a little bit like a cross between dog food and throw up.  People actually eat it, and I think some like it!  None of it is vegetarian so I haven't actually tried it, maybe it is okay, but I'm going to go ahead and say I don't think so.  Well, I had this great idea that I would make the soups, with fresh ingredients, and they would be vegetarian friendly, some even vegan friendly.  I suggested this to my boss on a trail basis, thinking he would shoot me down, and to my surprise, he accepted my offer without a second though or any persuasion on my end!!  So thursday evening I came into work with my ingredients, food processor, and apron AND went to work!  I decided to go with a zesty Tomato Basil.  Fairly simple, light and pretty fresh tasting with a nice bite at the end (I love adding a few drops of sriracha, always a pleasant kick to a simple dish). The soup was sold today in the shop.  I was a little nervous, in fact, I spent all last night dreaming about soup and having enough of it to sell!  I heard that things went well, I'll be curious to get better feed back when I work again!!  SOO now I'm on a soup craze at home!  This week I've already made a curried lentil, that I will make for the shop as well as a 3 bean chili!  This is going to be a cozy fall for us in Michigan...  Nothing warms the soul in this chilly weather like a bit of homemade soup.  And this folks is where I never would have guessed I would be, but here I am, here we are, living this game we call life. 

Zesty Tomato Basil

4 tablespoons olive oil (you can use butter too if you want)

1 medium size onion

1 carrot (or about 10 baby carrots)

4 cloves garlic

5 tablespoons all purpose flour

1 (28 oz) can whole, peeled tomatoes with juice, roughly chopped (Note: Next time I make this I will probably use two cans of tomatoes for a little bit more textured consistency)

3 sprigs of fresh thyme tied together with kitchen twine

1 ounce or so of fresh basil leaves chopped (our grocery store here sells it in a container just under an ounce)

a dash of the hot pepper flakes

a few drops of sriracha (this is powerful stuff, a whole bottle of it will last you forever because you only need a little at a time.  

1 cup of milk ( I've made it with skim all the way to heavy cream- use what you like.  My favorite is 2%)

Salt and peper to taste 

In a large soup pot, heat olive oil or butter with onion, carrot, and garlic.  Should be about medium heat and take about 8 minutes for everything to become soft and fragrant.  Stir in flower and continue stirring for 3 minuets or so, add the broth and tomatoes, bring to a boil.  Then add the thyme, basil and pepper flakes, turn down heat and let simmer for about 30 minutes.  

Remove the pot from heat and cool slightly.  Use a colander to separate the liquid from everything else, put he liquid back in the soup pot.  With the tomato portion use a blender or food processor to puree the chunks.  You may want to do this in small batches if the ingredients are still hot so you don't make a mess.  Return the puree back to the pot with the broth.  Reheat mixing in milk, sriracha, and salt and pepper to taste.  ENJOY!  

*Note* I added an extra cup or so of water through the simmering process to help stretch out the soup* this is not necessary though.