NOT QUITE WINTER

(And I am not looking forward to the snow and the cold..).  but I still have some tomatoes from gardens, so I decided to try this soup this week.  Now I wish I had many more tomatoes. ( My husband grew tomatoes for us in his garden.  (Thank you, Hun.)  A kind neighbor (Thank you, Diane) and sister in law (Thank you, Kate) shared many tomatoes with me.  I cooked them into seasoned tomato sauce (and froze) for pizza this winter.  23 frozen blocks.  I used Marcella Hazan's Tomato Sauce .  It made the house smell wonderful.)
Back to the soup.  I made "Roasted Tomato Soup" from The Italian Dish.
Everyone really liked it.  (Even 1 kidult who hates tomato soup tried it since she has a bad cold/sinus infection and can not taste or smell ; ) 
This was really an easy soup.  (I would love to have so many tomatoes that I could roast them and freeze for a winter of this soup.)  This soup was so good that I forgot until just now to use fresh grated Parmesan cheese on top. 

You can find the recipe here at The Italian Dish. 
The ONLY changes that I made were to use my basil olive oil on the tomatoes (for roasting-instead of regular olive oil).

AND, I added about 2 table. of OUR BEST BITES Garlic Bread Seasoning as I started the 20 min.simmering step.  (That recipe is on page 53 in their cookbook and on their blog.  Gotta say we LOVE the Garlic Bread Seasoning.  I use it for oven roasted Parmesan potatoes, on pastas...)
(I am sorely lacking in my photo skills (and my simple camera just quit it's ZOOM feature, so be sure and check out The Italian Dish post.)

Flash

On the Roasted Tomato Soup post there is a recipe for Parmesan Crisps that look great on top of the soup.  I did not make those this time, but they are on my list.

I served my homemade croutons with the soup, and they were great.  I will post that recipe next week.

BASIL OLIVE OIL
I filled a canning jar with fresh basil leaves from my husband's garden  I filled the jar with EVOO and put it in the fridge, flipping it over every few days.  The basil will not last in the oil, so after about a week I started using on pizza, in soups, ...