Lunch date!

My friend and her new little baby boy came over for a lunch date this week. It's been frigid outside so I wanted to make something that would be light but also keep us toasty.

I put out a platter with tuna, string beans, artichokes, roasted red peppers, avocado, white beans, kalmata olives and hard boiled egg. 

On the side I served up a warm bowl of tomato basil soup with a crusty piece of sour dough bread to sop up every last bite.

Soup is such a great and easy lunch or even dinner served alongside a salad. 

What are some soups you have tried making this winter?

Roasted Tomato Basil Soup

recipe from Ina Garten

What you'll need:

3 pounds ripe tomatoes, cut in half 

1/4 cup plus 2 tablespoons good olive oil

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 garlic cloves, minced

2 tablespoons unsalted butter

1/4 teaspoon crushed pepper flakes

1 (28-ounce) canned plum tomatoes, with their juice

4 cups fresh basil leaves, packed

1 teaspoon fresh thyme leaves

1 quart chicken stock

Directions:

Preheat the oven to 400 degrees. Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter and red pepper flakes for 10 minutes. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Use an emulsion hand blender to get to desired smoothness. Taste for seasoning. Serve alongside some crusty bread.