Roasted Tomato and Garlic Soup
Hands down my favorite thing to do with my armloads of summer tomatoes.
Lordy, I love a good, giant salad. If you follow me on Instagram you probably already know this, because I make a salad for lunch almost every single day. I love to pile them high with whatever’s fresh – fruit, vegetables, protein and more. And they are great for people who are always hungry (yo!), because as long as you are sticking to mostly vegetables, you don’t have a lot to worry about in the calorie department and can eat large volumes (this is one of my main goals in life).
That’s what I had in mind when I made this for dinner the other day – and we feasted on leftovers days afterward because I made a huge amount of the fixins on purpose.
This time of year, I love having the spinach and lettuce in the garden go nuts. I can go cut 4 cups of fresh greens for a meal for 2 and it will be replenished within a day or two. It’s almost like the spinach *likes* it when I cut off a bunch of leaves. And if we aren’t having it in a salad, it goes on a pizza or in a pasta. That reminds me – I harvested garlic scapes today! I can’t wait to put those on a pizza, too!
Anyway, back to the salad at hand. This one also features garlic scapes. And asparagus, which were on a killer sale at Fred Meyer last weekend. And, a half a chicken breast thrown in there for a little protein. I think you’ll like the way they work together! I made the baked chicken breast recipe from Gimme Some Oven for this, and got good results.