Marina Delio's Blog, page 24
January 4, 2016
BBQ Baked Tofu Rainbow Bowls
Start the year with a satisfying and detoxifying vegan rainbow bowl with BBQ baked tofu.
My 8 year old recently informed me that her favorite meat is tofu. "Like chicken nuggets but way better!" When I told her that tofu is actually made of plants she didn't believe it. It's just so... meaty! I thought this was kind of hilarious, as up until a few years ago I didn't like tofu at all. I thought it was flavorless and had a unpalatable mushy texture. Turns out, I just didn't know how to prepare it well. Lately I have been making crispy baked tofu about once a week to add to veggie stir-frys, fried rice, for kids' lunches, and my favorite... rainbow bowls. Rainbow bowls are an easy way to get everyone to eat more veggies while cleaning out the fridge. My girls love sweet potatoes, purple cabbage, and roasted kale, so that's what I added this week. Sometimes we add corn, black, beans, salsa and guacamole for a Mexican spin. Having the kids create a "rainbow" on their plates is a fun and easy way to help them eat a variety of foods and nutrients. Some kids prefer individual foods not be mixed together as they would be in a salad, and rainbow bowls are a great solution.
To make tofu that's flavorful, crispy on the outside and tender on the inside, and nutritious, I simply cube organic firm tofu. I pat it dry and bake it on a cookie sheet with cooking spray until golden brown. This time I added flavor with BBQ sauce - other times I use teriyaki or soy sauce.
I know health concerns surrounding phytoestrogen in soy have been circulating in recent years. Here is a great read debunking that myth, written by a medical doctor. My personal take is that since the majority of soy is GMO, it's a good idea to buy organic tofu. Second, soy (along with vegetables and rice) is one of the main staples of the people living in Okinawa, Japan, where women live longer than anywhere else on earth. Okinawans have extremely low rates of cancer and other diseases prevalent in the US. (1) So... I'll have what she's having.
Veggie rainbow bowls are one of those meals that you can eat as much as you want of, and still feel fabulous. I suggest starting with the quinoa and tofu, and then making a big platter of the toppings your family likes. Let kids make their own bowls and you might be surprised by what they like. 
Sources:
(1) Okinawa Centenarian Study
BBQ Baked Tofu Rainbow Bowls printer friendly recipe
By Yummy Mummy Kitchen
Published 01/03/2016
Detoxify with this satisfying and nourishing rainbow bowl filled with protein and vitamins. Ingredients1 lb. extra firm organic tofu, cubedfavorite BBQ sauce 2 cups cooked quinoa 2 sweet potatoes, sliced and roasted*2 avocados, cubed 1 1/2 cups cherry tomatoes, halved 1/4 purple cabbage, shredded or sliced 1 bunch Tuscan kale, roasted in olive oil or sautéed*favorite fresh greens or herbs such as cilantro Ranch or tahini dressing (optional) InstructionsPreheat oven to 375 degrees F. Pat tofu cubes with a paper towels to remove some liquid. Place on a cookie sheet coated with cooking spray. Spray lightly with cooking spray. Bake until golden brown, about 35 minutes, turning halfway through. Pour BBQ sauce over the tofu and toss to coat. You don't need to measure, just use enough to coat the tofu. Bake an additional 5 minutes. Pile tofu, quinoa, and veggies in bowls, creating a rainbow of foods. Dress with a little extra virgin olive oil and sea salt, or favorite creamy salad dressing like Ranch, if desired. Enjoy! *To roast sweet potato slices, roast on a cookie sheet at 450 degrees F for 20 minutes coated with cooking spray or evoo and a sprinkle of salt. I make this in advance and reheat throughout the week.
*To roast kale, remove ribs. Coat with 1 tablespoon evoo and a few pinches of sea salt. Bake at 375 degrees on a cookie sheet for 15-20 minutes.
Yield: Serves 4
Prep Time: 5 mins. Cook time: 5 mins.
Total time: 10 mins.
Tags: healthy, vegetarian, vegan, rainbow bowls, salad
December 30, 2015
Winter Lentil Salad with Carrots and Pomegranate
Recipe for a nourishing winter lentil salad that's vegetarian or vegan and gluten free.
It's almost 2016!!! All over the world people celebrate the end of another year and the start of a new one with certain foods. Here in the US black eyed peas and of course Champagne are popular on December 31st. But in Italy, lentils are often the dish of choice. I knew I loved Italy! Lentils are one of my very favorite plant based proteins, so you will almost always find some lentil soup or lentil salad in my fridge. French green lentils work best in salads as they hold their shape well. Italians believe the coin shaped legume brings prosperity in the new year. They serve lentils with sausage on New Year's Eve, but I whipped up a winter lentil salad for lunch today instead.
I added ingredients I had in my refrigerator: rainbow carrots and pomegranate arils, but this would be so delicious with roasted beets, persimmon, pear, tangerine slices, fennel shavings...
Sometimes I eat my lentil salads straight from the bowl (like when I'm ravenous after a workout!) and sometimes I lighten them up by eating over greens. This recipe is a great end of year detox dish loaded with nourishing ingredients you can feel great about. I added some ground turmeric to the dressing for an extra nutrition boost.
Winter Lentil Salad printer friendly recipe
By Yummy Mummy Kitchen
Published 12/30/2015
Nourishing winter lentil salad. Ingredients1 cup green lentils, rinsed and picked over 2 tablespoons extra virgin olive oil2 tablespoons apple cider or champagne vinegar1 tablespoon Dijon mustard2 tablespoons orange juice1/2 teaspoon dried turmeric1/4 cup chopped parsley 1 cup thinly sliced carrots 1/2 cup pomegranate arils 1/4 cup feta cheese crumbles InstructionsSimmer lentils in a pot of water until tender, but not mushy, about 30-40 minutes. Drain and rinse with cold water. Meanwhile, whisk together the olive oil, vinegar, mustard, orange juice and turmeric. In your serving bowl, toss together the cooked lentils, dressing, parsley, carrots, and pomegranate. *vegan option: omit the cheese
Yield: Makes about 3 cups
Prep Time: 5 mins. Cook time: 40 mins.
Total time: 45 mins.
Tags: lentil salad, lentils, healthy, vegetarian, vegan, gluten free, winter, fall
It's almost 2016!!! All over the world people celebrate the end of another year and the start of a new one with certain foods. Here in the US black eyed peas and of course Champagne are popular on December 31st. But in Italy, lentils are often the dish of choice. I knew I loved Italy! Lentils are one of my very favorite plant based proteins, so you will almost always find some lentil soup or lentil salad in my fridge. French green lentils work best in salads as they hold their shape well. Italians believe the coin shaped legume brings prosperity in the new year. They serve lentils with sausage on New Year's Eve, but I whipped up a winter lentil salad for lunch today instead. 
I added ingredients I had in my refrigerator: rainbow carrots and pomegranate arils, but this would be so delicious with roasted beets, persimmon, pear, tangerine slices, fennel shavings...
Sometimes I eat my lentil salads straight from the bowl (like when I'm ravenous after a workout!) and sometimes I lighten them up by eating over greens. This recipe is a great end of year detox dish loaded with nourishing ingredients you can feel great about. I added some ground turmeric to the dressing for an extra nutrition boost. Winter Lentil Salad printer friendly recipe
By Yummy Mummy Kitchen
Published 12/30/2015
Nourishing winter lentil salad. Ingredients1 cup green lentils, rinsed and picked over 2 tablespoons extra virgin olive oil2 tablespoons apple cider or champagne vinegar1 tablespoon Dijon mustard2 tablespoons orange juice1/2 teaspoon dried turmeric1/4 cup chopped parsley 1 cup thinly sliced carrots 1/2 cup pomegranate arils 1/4 cup feta cheese crumbles InstructionsSimmer lentils in a pot of water until tender, but not mushy, about 30-40 minutes. Drain and rinse with cold water. Meanwhile, whisk together the olive oil, vinegar, mustard, orange juice and turmeric. In your serving bowl, toss together the cooked lentils, dressing, parsley, carrots, and pomegranate. *vegan option: omit the cheese
Yield: Makes about 3 cups
Prep Time: 5 mins. Cook time: 40 mins.
Total time: 45 mins.
Tags: lentil salad, lentils, healthy, vegetarian, vegan, gluten free, winter, fall
December 28, 2015
"Healthy Foods" That Aren't Really Healthy
Is juice healthy? Is low-fat bad? Is sugar bad? Is fat bad? These are common health questions that can make healthy eating confusing. Let's take a look!
"Healthy" is subjective. Sweetened yogurt may be a healthy choice for the person who normally eats donuts and bacon for breakfast, while considered unhealthy to the vegan or person who usually eats plain yogurt and fruit. However, there are a handful of foods I am often surprised to find friends and family assuming are nutritious. Here are some of those foods marketed as healthy, but really are not, and simple swaps you can make.CONTINUE READING THIS POST »
December 21, 2015
Quesadilla Christmas Trees
Cute Christmas trees made out of quesadillas and guacamole.
Everyone in our family loves quesadillas. Today for a special treat I made Christmas Tree quesadillas. Aren't they cute?! I think they are the perfect fun holiday food for kids - or adults. You can decorate them with any topping you like. I love pomegranate arils with guacamole and they work well as a festive topping here.
I'm signing off for the week to spend time with my family, but you can find me on Instagram. Happy holidays, Friends!Quesadilla Christmas TreesBy Yummy Mummy Kitchen
Published 12/21/2015
Quesadilla Christmas trees make a cute and healthy holiday snack for kids. Ingredients2 tortillasfavorite cheese 3 tablespoons black beans, rinsed prepared guacamole (homemade or store-bought) pomegranate arils1 celery stalk, cut into 1" pieces 1 yellow bell pepper, cut into little stars with a knife or small cutter InstructionsCoat a skillet with cooking spray or melt 1 tablespoon of butter over medium heat. Place one tortilla in the skillet and cover with cheese and beans. Place second tortilla on top. Cook until cheese has melted and tortillas are crisp. Transfer to a cutting board and cut into 6 triangles. Spread guacamole over quesadillas. Decorate with pomegranate arils. Top with a bell pepper star and place a piece of celery at the bottom for a trunk. Yield: 6 trees
Prep Time: 5 mins. Cook time: 5 mins.
Total time: 10 mins.
Tags: cute snacks for kids, healthy snacks, holiday food, Christmas tree
Gluten Free Option: Use GF tortillas
Vegan Option: use vegan cheese such as Daiya or Field Roast
Pear Reindeer - Fun Christmas Snack for Kids
Cute pears that look like reindeer are a fun healthy holiday snack for kids!
Our girls are out of school this week so we are having some fun playing with our food and making cute holiday food that's actually healthy. We have lots of beautiful Harry & David pears right now, so we used them to make reindeer. Here's an idea for an easy kids' snack we all loved.
Use a paring knife to cut openings for pretzel antlers and insert. Attach half a cherry tomato or a raspberry for a nose using a toothpick. Please be very careful when using toothpicks around little children, and remove them before eating.
We attached candy eyes with melted chocolate. If you don't have candy eyes you could use peanuts or just a dot of chocolate. When you're ready to eat, just slice and enjoy! Pear Reindeer By Yummy Mummy Kitchen
Published 12/21/2015
Pear reindeer make a cute and healthy holiday snack for kids. Ingredients1 pear2 pretzels 1 cherry tomato, halved1/4 cup melted chocolate chips 2 candy eyes (I used Wilton brand) InstructionsUsing a paring knife, slice a thin layer off one side of the pear so that it will sit flat without rolling. Place cut side down. Cut two small openings in the pear for the pretzel antlers. Insert antlers. Using a toothpick, attach the tomato nose. When chocolate has cooled enough to handle, place it into a piping bag or zip bag with a small corner cut off. Pipe two dots for eyes and attach candy eyes. Dip a toothpick in the melted chocolate to draw on eyelashes, if desired. Yield: 1
Prep Time: 10 mins. Total time: 10 mins.
Tags: cute snacks for kids, healthy snacks, holiday food
Our girls are out of school this week so we are having some fun playing with our food and making cute holiday food that's actually healthy. We have lots of beautiful Harry & David pears right now, so we used them to make reindeer. Here's an idea for an easy kids' snack we all loved.
Use a paring knife to cut openings for pretzel antlers and insert. Attach half a cherry tomato or a raspberry for a nose using a toothpick. Please be very careful when using toothpicks around little children, and remove them before eating. 
We attached candy eyes with melted chocolate. If you don't have candy eyes you could use peanuts or just a dot of chocolate. When you're ready to eat, just slice and enjoy! Pear Reindeer By Yummy Mummy Kitchen Published 12/21/2015
Pear reindeer make a cute and healthy holiday snack for kids. Ingredients1 pear2 pretzels 1 cherry tomato, halved1/4 cup melted chocolate chips 2 candy eyes (I used Wilton brand) InstructionsUsing a paring knife, slice a thin layer off one side of the pear so that it will sit flat without rolling. Place cut side down. Cut two small openings in the pear for the pretzel antlers. Insert antlers. Using a toothpick, attach the tomato nose. When chocolate has cooled enough to handle, place it into a piping bag or zip bag with a small corner cut off. Pipe two dots for eyes and attach candy eyes. Dip a toothpick in the melted chocolate to draw on eyelashes, if desired. Yield: 1
Prep Time: 10 mins. Total time: 10 mins.
Tags: cute snacks for kids, healthy snacks, holiday food
December 20, 2015
Christmas in NYC with Kids
What to do in New York City at Christmastime with Kids. New York City windows, ice skating, playing, and eating ideas during the holidays.
New York City really knows how to do Christmas. Hotels are decorated to the nines with Christmas trees, wreaths, and lights. My mum has visited the Big Apple the past few Decembers and surprised my little ladies and me with a girls trip to see the wonder of NYC at Christmastime. Christmas in New York City is full of life. It's energetic, sparkly, full of culture, crowded, expensive, beautiful, loud, fast, delicious, and magical. New York City reminds me of the European cities I love in many ways. There are endless hidden gems of authentic restaurants and beautiful shops. All in one block you can marvel at Roman, Parisian, and modern architecture. Many of the New Yorkers I saw were very well dressed - dapper gentlemen and not a flip flop in sight - quite a change for this California gal.
A visit to New York City at the holidays is a bucket list trip for many. Here's my guide to the city that's perfect if you're traveling with kids. Or not. CONTINUE READING THIS POST »
New York City really knows how to do Christmas. Hotels are decorated to the nines with Christmas trees, wreaths, and lights. My mum has visited the Big Apple the past few Decembers and surprised my little ladies and me with a girls trip to see the wonder of NYC at Christmastime. Christmas in New York City is full of life. It's energetic, sparkly, full of culture, crowded, expensive, beautiful, loud, fast, delicious, and magical. New York City reminds me of the European cities I love in many ways. There are endless hidden gems of authentic restaurants and beautiful shops. All in one block you can marvel at Roman, Parisian, and modern architecture. Many of the New Yorkers I saw were very well dressed - dapper gentlemen and not a flip flop in sight - quite a change for this California gal. A visit to New York City at the holidays is a bucket list trip for many. Here's my guide to the city that's perfect if you're traveling with kids. Or not. CONTINUE READING THIS POST »
December 16, 2015
2015 Holiday Cards
I just wanted to pop in and say happy holidays from my family to yours. I am thankful everyday for this little slice of creative sunshine I call my blog. I hope your holiday season is filled with peace, love, health, and silliness. I love getting holiday cards in the mail this time of year, but the season snuck up on me and I didn't get around to ordering ours until today! If you're like me, it's not too late! New Year cards are a great way to go. I chose this one from Minted and you can get 15% off right now.
I also ordered a few photo gifts for grandparents. There are so many cute ideas on here!
Warm holiday wishes, friends! xx, Marina
This post contains affiliate links
December 15, 2015
Stuffed Baked Sweet Potatoes
Mexican stuffed baked sweet potatoes with black beans make a tasty taco night that's naturally vegetarian and gluten free. 
Happy Taco Tuesday! This is not so much as recipe as it is a simple dinner idea. Baked sweet potatoes stuffed with taco fillings like black beans, rice, guacamole, and pretty purple cabbage are a satisfying change from the average taco night. Stuffed sweet potatoes are also very nutritious and budget friendly. I like to set out all the fillings on taco nights so that everyone can make their own meal. I find that the kids usually eat better when they have some control over their meal, and DIY nights make even less work for me, so it's a win-win!
During this busy time of year it's easy to pick up burritos to-go for dinner, but if you have a few extra minutes, these stuffed baked sweet potatoes will make you feel much more nourished. Our girls absolutely love baked and roasted sweet potatoes. The are sweet and tasty, but they also offer numerous health benefits.
Sweet potatoes are: High in Vitamin-C, which helps combat cold and flu viruses Collagen producing, which helps us have gorgeous youthful skin High in Vitamin AHight in Vitamins B1 and B2 Anti-inflammatory Antioxidant rich
Feel free to have fun with my basic recipe for Mexican stuffed sweet potatoes and add in your favorite fillings. Stuffed Baked Sweet Potatoes By Yummy Mummy Kitchen
Published 12/15/2015
Simple baked sweet potatoes stuffed with Mexican fillings. Ingredients4 medium sized sweet potatoes 1 (15 oz.) can black beans, drained and warmed cooked rice or quinoa shredded cabbage or lettuce halved cherry tomatoesguacamolesalsashredded cheesechopped cilantroInstructionsPreheat the oven to 400 degrees F. Poke sweet potatoes with a fork about 5 times. Place on a baking sheet and bake until tender, about 45 minutes. Time will depend on thickness of the potatoes. Allow sweet potatoes to cool enough to handle. Cut open lengthwise and separate to create an opening. Fill the sweet potatoes with your favorite fillings: black beans, cooked rice or quinoa, shredded cheese, shredded cabbage, halved cherry tomatoes, salsa, guacamole, cilantro. Yield: 4
Prep Time: 2 mins. Cook time: 50 mins.
Total time: 52 mins.
Tags: baked, sweet potatoes, Mexican
Happy Taco Tuesday! This is not so much as recipe as it is a simple dinner idea. Baked sweet potatoes stuffed with taco fillings like black beans, rice, guacamole, and pretty purple cabbage are a satisfying change from the average taco night. Stuffed sweet potatoes are also very nutritious and budget friendly. I like to set out all the fillings on taco nights so that everyone can make their own meal. I find that the kids usually eat better when they have some control over their meal, and DIY nights make even less work for me, so it's a win-win! During this busy time of year it's easy to pick up burritos to-go for dinner, but if you have a few extra minutes, these stuffed baked sweet potatoes will make you feel much more nourished. Our girls absolutely love baked and roasted sweet potatoes. The are sweet and tasty, but they also offer numerous health benefits.
Sweet potatoes are: High in Vitamin-C, which helps combat cold and flu viruses Collagen producing, which helps us have gorgeous youthful skin High in Vitamin AHight in Vitamins B1 and B2 Anti-inflammatory Antioxidant rich
Feel free to have fun with my basic recipe for Mexican stuffed sweet potatoes and add in your favorite fillings. Stuffed Baked Sweet Potatoes By Yummy Mummy Kitchen
Published 12/15/2015
Simple baked sweet potatoes stuffed with Mexican fillings. Ingredients4 medium sized sweet potatoes 1 (15 oz.) can black beans, drained and warmed cooked rice or quinoa shredded cabbage or lettuce halved cherry tomatoesguacamolesalsashredded cheesechopped cilantroInstructionsPreheat the oven to 400 degrees F. Poke sweet potatoes with a fork about 5 times. Place on a baking sheet and bake until tender, about 45 minutes. Time will depend on thickness of the potatoes. Allow sweet potatoes to cool enough to handle. Cut open lengthwise and separate to create an opening. Fill the sweet potatoes with your favorite fillings: black beans, cooked rice or quinoa, shredded cheese, shredded cabbage, halved cherry tomatoes, salsa, guacamole, cilantro. Yield: 4
Prep Time: 2 mins. Cook time: 50 mins.
Total time: 52 mins.
Tags: baked, sweet potatoes, Mexican
December 8, 2015
Creamy Tomato Basil Soup
Simple recipe for the best creamy tomato basil soup perfect for cozy winter nights. This post is sponsored by The Ranch at Laguna Beach. All opinions are my own.
Tomato soup and grilled cheese is one of my favorite comfort foods. All summer long we have piles of garden tomatoes on the counter, but now that it's December they are gone and I'm really missing them. Tomato Basil soup was the perfect wintry recipe to get my tomato fix. I will admit to having used a box of tomato soup from Trader Joe's in the past, but after making this incredibly easy tomato basil soup from scratch last night, I don't think I can go back to the boxed version. This soup is so much more satisfying and even though I used jars of Roma tomatoes, it tastes incredibly fresh. I'm thrilled to have partnered with The Ranch at Laguna Beach to bring you this recipe from the chef.
The Ranch will be opening early 2016 and feature incredible food straight from the property. The Ranch is in preview period but taking reservations now. Laguna is a fun southern California town and the resort looks like it is shaping up to be my favorite style - organic, rustic, and beautiful. My family will visit sometime in the next few months and I'll share all the details then, but today the chef agreed to share one of his delicious recipes with us - this tomato soup!
I cannot wait to try the restaurants at The Ranch at Laguna Beach and explore the harvest garden. Nearly a half acre of the resort is devoted to Laguna's largest organic garden! I absolutely love checking out hotel gardens, as you may have noticed from my past travel posts. They give me ideas for my own dream garden and give me more of an appreciation of the food I enjoy on the property. Executive Chef Camron is known for his simple, straightforward approach to cooking, which I love because it puts the true essence of the ingredients in the spotlight.
The chef is kindly sharing this simple tomato basil soup recipe with us today. It was easy to make and our family loved it with grilled cheese dippers. It's creamy, bright, and delicious. Enjoy!
Tomato Basil Soup Printer Friendly Recipe
Published 12/08/2015
Easy recipe for making tomato basil soup. Ingredients1/4 cup extra virgin olive oil 1 yellow onion, chopped3 cloves garlic, peeled and thinly sliced64 ounces peeled plum tomatoes (I used jars of diced San Marzano tomatoes) 16 oz. half and half 1/2 teaspoon sea salt2 cups packed fresh basil leavespepper to taste InstructionsIn a Dutch oven or large soup pot over medium heat, saute onion in olive oil until soft. Add garlic and continue to saute another two minutes. Add the tomatoes and bring to a boil. Simmer for 15 minutes. Stir in the half and half and continue to simmer, stirring, for 5 minutes longer. Turn off heat and stir in basil. Using an immersion blender, or regular blender with the lid slightly vented and covered with a towel, puree the soup very carefully so you don't get burned. Season to taste with salt and pepper. Garnish with basil leaves. Serve with grilled cheese sandwiches. Yield: about 6 cups
Prep Time: 2 mins. Cook time: 30 mins.
Total time: 32 mins.
Tags: soup, vegetarian
Recipe adapted from The Ranch at Laguna Beach Grilled Cheese & Tomato Soup
Tomato soup and grilled cheese is one of my favorite comfort foods. All summer long we have piles of garden tomatoes on the counter, but now that it's December they are gone and I'm really missing them. Tomato Basil soup was the perfect wintry recipe to get my tomato fix. I will admit to having used a box of tomato soup from Trader Joe's in the past, but after making this incredibly easy tomato basil soup from scratch last night, I don't think I can go back to the boxed version. This soup is so much more satisfying and even though I used jars of Roma tomatoes, it tastes incredibly fresh. I'm thrilled to have partnered with The Ranch at Laguna Beach to bring you this recipe from the chef. The Ranch will be opening early 2016 and feature incredible food straight from the property. The Ranch is in preview period but taking reservations now. Laguna is a fun southern California town and the resort looks like it is shaping up to be my favorite style - organic, rustic, and beautiful. My family will visit sometime in the next few months and I'll share all the details then, but today the chef agreed to share one of his delicious recipes with us - this tomato soup!
I cannot wait to try the restaurants at The Ranch at Laguna Beach and explore the harvest garden. Nearly a half acre of the resort is devoted to Laguna's largest organic garden! I absolutely love checking out hotel gardens, as you may have noticed from my past travel posts. They give me ideas for my own dream garden and give me more of an appreciation of the food I enjoy on the property. Executive Chef Camron is known for his simple, straightforward approach to cooking, which I love because it puts the true essence of the ingredients in the spotlight.
The chef is kindly sharing this simple tomato basil soup recipe with us today. It was easy to make and our family loved it with grilled cheese dippers. It's creamy, bright, and delicious. Enjoy! Tomato Basil Soup Printer Friendly Recipe
Published 12/08/2015
Easy recipe for making tomato basil soup. Ingredients1/4 cup extra virgin olive oil 1 yellow onion, chopped3 cloves garlic, peeled and thinly sliced64 ounces peeled plum tomatoes (I used jars of diced San Marzano tomatoes) 16 oz. half and half 1/2 teaspoon sea salt2 cups packed fresh basil leavespepper to taste InstructionsIn a Dutch oven or large soup pot over medium heat, saute onion in olive oil until soft. Add garlic and continue to saute another two minutes. Add the tomatoes and bring to a boil. Simmer for 15 minutes. Stir in the half and half and continue to simmer, stirring, for 5 minutes longer. Turn off heat and stir in basil. Using an immersion blender, or regular blender with the lid slightly vented and covered with a towel, puree the soup very carefully so you don't get burned. Season to taste with salt and pepper. Garnish with basil leaves. Serve with grilled cheese sandwiches. Yield: about 6 cups
Prep Time: 2 mins. Cook time: 30 mins.
Total time: 32 mins.
Tags: soup, vegetarian
Recipe adapted from The Ranch at Laguna Beach Grilled Cheese & Tomato Soup
Tomato Basil Soup
Simple recipe for tomato basil soup perfect for cozy winter nights. This post is sponsored by The Ranch at Laguna Beach. All opinions are my own.
Tomato soup and grilled cheese is one of my favorite comfort foods. All summer long we have piles of garden tomatoes on the counter, but now that it's December they are gone and I'm really missing them. Tomato Basil soup was the perfect wintry recipe to get my tomato fix. I will admit to having used a box of tomato soup from Trader Joe's in the past, but after making this incredibly easy tomato basil soup from scratch last night, I don't think I can go back to the boxed version. This soup is so much more satisfying and even though I used jars of Roma tomatoes, it tastes incredibly fresh. I'm thrilled to have partnered with The Ranch at Laguna Beach to bring you this recipe from the chef.
The Ranch will be opening early 2016 and feature incredible food straight from the property. The Ranch is in preview period but taking reservations now. Laguna is a fun southern California town and the resort looks like it is shaping up to be my favorite style - organic, rustic, and beautiful. My family will visit sometime in the next few months and I'll share all the details then, but today the chef agreed to share one of his delicious recipes with us - this tomato soup!
I cannot wait to try the restaurants at The Ranch at Laguna Beach and explore the harvest garden. Nearly a half acre of the resort is devoted to Laguna's largest organic garden! I absolutely love checking out hotel gardens, as you may have noticed from my past travel posts. They give me ideas for my own dream garden and give me more of an appreciation of the food I enjoy on the property. Executive Chef Camron is known for his simple, straightforward approach to cooking, which I love because it puts the true essence of the ingredients in the spotlight.
The chef is kindly sharing this simple tomato basil soup recipe with us today. It was easy to make and our family loved it with grilled cheese dippers. It's creamy, bright, and delicious. Enjoy!
Tomato Basil Soup Printer Friendly Recipe
Published 12/08/2015
Easy recipe for making tomato basil soup. Ingredients1/4 cup extra virgin olive oil 1 yellow onion, chopped3 cloves garlic, peeled and thinly sliced64 ounces peeled plum tomatoes (I used jars of diced San Marzano tomatoes) 16 oz. half and half 1/2 teaspoon sea salt2 cups packed fresh basil leavespepper to taste InstructionsIn a Dutch oven or large soup pot over medium heat, saute onion in olive oil until soft. Add garlic and continue to saute another two minutes. Add the tomatoes and bring to a boil. Simmer for 15 minutes. Stir in the half and half and continue to simmer, stirring, for 5 minutes longer. Turn off heat and stir in basil. Using an immersion blender, or regular blender with the lid slightly vented and covered with a towel, puree the soup very carefully so you don't get burned. Season to taste with salt and pepper. Garnish with basil leaves. Serve with grilled cheese sandwiches. Yield: about 6 cups
Prep Time: 2 mins. Cook time: 30 mins.
Total time: 32 mins.
Tags: soup, vegetarian
Recipe adapted from The Ranch at Laguna Beach Grilled Cheese & Tomato Soup
Tomato soup and grilled cheese is one of my favorite comfort foods. All summer long we have piles of garden tomatoes on the counter, but now that it's December they are gone and I'm really missing them. Tomato Basil soup was the perfect wintry recipe to get my tomato fix. I will admit to having used a box of tomato soup from Trader Joe's in the past, but after making this incredibly easy tomato basil soup from scratch last night, I don't think I can go back to the boxed version. This soup is so much more satisfying and even though I used jars of Roma tomatoes, it tastes incredibly fresh. I'm thrilled to have partnered with The Ranch at Laguna Beach to bring you this recipe from the chef. The Ranch will be opening early 2016 and feature incredible food straight from the property. The Ranch is in preview period but taking reservations now. Laguna is a fun southern California town and the resort looks like it is shaping up to be my favorite style - organic, rustic, and beautiful. My family will visit sometime in the next few months and I'll share all the details then, but today the chef agreed to share one of his delicious recipes with us - this tomato soup!
I cannot wait to try the restaurants at The Ranch at Laguna Beach and explore the harvest garden. Nearly a half acre of the resort is devoted to Laguna's largest organic garden! I absolutely love checking out hotel gardens, as you may have noticed from my past travel posts. They give me ideas for my own dream garden and give me more of an appreciation of the food I enjoy on the property. Executive Chef Camron is known for his simple, straightforward approach to cooking, which I love because it puts the true essence of the ingredients in the spotlight.
The chef is kindly sharing this simple tomato basil soup recipe with us today. It was easy to make and our family loved it with grilled cheese dippers. It's creamy, bright, and delicious. Enjoy! Tomato Basil Soup Printer Friendly Recipe
Published 12/08/2015
Easy recipe for making tomato basil soup. Ingredients1/4 cup extra virgin olive oil 1 yellow onion, chopped3 cloves garlic, peeled and thinly sliced64 ounces peeled plum tomatoes (I used jars of diced San Marzano tomatoes) 16 oz. half and half 1/2 teaspoon sea salt2 cups packed fresh basil leavespepper to taste InstructionsIn a Dutch oven or large soup pot over medium heat, saute onion in olive oil until soft. Add garlic and continue to saute another two minutes. Add the tomatoes and bring to a boil. Simmer for 15 minutes. Stir in the half and half and continue to simmer, stirring, for 5 minutes longer. Turn off heat and stir in basil. Using an immersion blender, or regular blender with the lid slightly vented and covered with a towel, puree the soup very carefully so you don't get burned. Season to taste with salt and pepper. Garnish with basil leaves. Serve with grilled cheese sandwiches. Yield: about 6 cups
Prep Time: 2 mins. Cook time: 30 mins.
Total time: 32 mins.
Tags: soup, vegetarian
Recipe adapted from The Ranch at Laguna Beach Grilled Cheese & Tomato Soup
