Let's Lunch! Fall soups edition

Happy Let's Lunch day, gang! I was very excited when we chose fall soups for our November theme -- not because I'm a great soup maker, but because I was dying to see what everyone else was going to make.

I went simple: roasted tomato soup. I didn't really follow a particular recipe, just combined steps I liked or sounded good from a couple of sources.

The result was awesome. Jake and I have both been eating a lot of tomato soup lately -- and this was a great way to bring down the salt levels, and make a more delicious (and really, just as easy) option.

So, I started by roasting a bunch of tomatoes. I did it in 2 batches, about three large cans of diced tomatoes on each. I rinsed the tomatoes to get rid of any residual "can" taste and excess liquid, then seasoned with olive oil, kosher salt and pepper. About halfway through, I added a handful of crushed garlic cloves (about 8 or 10, I think) and some thinly sliced onion (maybe one small onion).

While the tomatoes were roasting, I made homemade stock. I always hang on to "odds and ends" when I'm cooking so that I can toss them in and make a richer stock. That all paid off with this batch -- the stock was silky and full bodied. It tasted amazing.

Veggies! Leeks, celery, onion, carrots then topped with a chicken carcass, bay leaves and water. I simmered the stock while the tomatoes were roasting (about 1 hour at 450, tossing about halfway through to carmelize more of the surface)

Tomatoes, cooling on the back porch.

Stock, also cooling. I skimmed off some of that fat from the top after it had cooled.

Once both the tomatoes and stock were cooled, I mixed them in about equal portions in the food processor (yes, it would have been easier with a hand blender... but I'm still on the fence about whether or not I need one of those)

Once all of the soup had been pureed, I tossed in some soup seasoning I picked up at Penzeys (it is DANGEROUS for me to live down the street from this store...) and sprinkled some chiffonade basil, then heated through.

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#letslunch is a monthly "gathering" of food-loving writers from all over, hosted by Cheryl Tan, of A Tiger In The Kitchen.

We agree on a date and a theme, then each blogger presents his or her recipe on the chosen date (today).

Cheryl's Cantonese style Winter-Melon Soup
Linda's gluten-free Oven Baked Soup
Ellise's French pumpkin Potimarron Soup
Steff's Carrot Habanero Soup
Danielle's Carrot Soup with Chicharonnes 
And, a big hug and welcome to fellow AAJA-er Mai's Apple Beer Cheese Soup

*updated: I'd like to join the toasts raised by others (in their posts and on Twitter) to Cheryl, for starting the group, and to the entire group for continuing to make it such a rich and tasty experience. Cheers, everyone.

First cooking in Minnesota

I cheated a little for this meal. Jake and I "borrowed" his parents' kitchen last weekend while we were waiting for our things to be delivered. Rainbow had a special on the "grill pack" of Italian sausages, so I had planned to make meat sauce.

While the meat sauce was simmering, I also decided to try my hand at foccacia bread. I didn't have an exact recipe to go off, but it turned out pretty well.

We didn't end up eating the sauce for a few days, so the flavors had extra time to soak together.

Italian sausage meat sauce (makes 2 batches)
2 28 oz cans diced tomatoes
8-12 Italian sausages, cut into 1 inch and 1/2 inch pieces
1 onion, diced
6 cloves of garlic, thinly sliced or minced
1 can tomato sauce
1/4 c olive oil
1/3 c red wine
2 pinches of sugar
1/2 tsp-1 tsp red chili flakes
salt and pepper, to taste
6-10 leaves fresh basil (chiffonade)

In a large skilled with high walls, brown sausage pieces with the olive oil. If you like a mix of spicy and sweet, toss half the pieces with 1 tsp red chili flakes and half with 2 tsp brown sugar before browning.

When sausages have browned, add onion and saute for 3 minutes. Stir in garlic and wine, and mix with browned bits in the pan. Saute another 2 minutes until wine reduces by half.

Add the red chili flakes, sugar and salt and pepper, then 2 cans of tomatoes. Increase heat and cook the tomatoes down, 5-10 minutes.

Stir in the tomato sauce, until thoroughly combined. Lower heat to a simmer, then cover for at least 30 minutes, up to 4 hours. (you can also transfer to a crock pot at this stage)

Sprinkle in the basil or parsley in the last 5 minutes of cooking.