Zesty Tomato Soup With Parmesan & Sun-Dried Tomato Scones

I have been trying to eat a bit healthier lately, and so I've been trying to use a lot of fresh ingredients in my cooking, largely from my patio garden which seems to be exploding with plants. I was able to use my own tomatoes for this recipe, which was quite a thrill! They taste so much sweeter, plus it makes me feel like all the money I spent battling with organic fungicide on my patio was well worth it! The cilantro and garlic in the soup make for a little bit of a kick, which I loved. And the scones were sooooooo good. Seriously, sun-dried tomatoes, basil and parmesan cheese baked into cute tasty biscuits? There's nothing I enjoy more!

Zesty Tomato Soup

Ingredients:

1 and 1/2 lbs Roma Tomatoes

5 Sprigs of Green Onions, diced

2 Tablespoons Fresh Cilantro, diced

3 Cloves of Garlic, minced

1 Bay Leaf

3 Cups Water

3 Tablespoons Olive Oil

1 Tablespoon Cornstarch

1 Teaspoon Black Pepper

1 Teaspoon Salt

Bring a medium sized pot of water to a boil. Place a similar sized pot of cold water next to it. Turn off the heat and as soon as the water stops boiling place the tomatoes in the hot water and let them sit for 30 seconds, then remove them with a slatted spoon and place them in the cold water for 1 minute. Use a knife to puncture a small hole in the skin of the tomato and then grab the skin and peel it off all of the tomatoes, the hot and cold water bath should make the skin come off really easily. Chop up the skinned tomatoes and set them aside.

Warm the olive oil in a large pan over medium heat. Add the bay leaf, green onions and garlic and stir, sauteing for about 3 minutes. Add the tomatoes and allow to simmer for 10 more minutes. Now add the water, cilantro, pepper and salt and bring to a boil. Lower the heat and simmer for 20 minutes. Meanwhile, in a small bowl mix the cornstarch with about 3 tablespoons of water so that it forms a thin paste. set aside.

Remove the soup from heat and allow to cool slightly. Remove and discard the bay leaf. Pour the soup into a food processor or blender, (I used my Magic Bullet by breaking it up into two separate containers), and blend until the soup is completely pureed. Empty the soup back into its original pan and add the cornstarch paste. Mix well until the cornstarch is completely combined into the soup. Bring the mixture to a boil and cook for another 15 minutes. Serve hot with scones, biscuits or bread for dipping.

Parmesan & Sun-Dried Tomato Scones

Ingredients:

2 Cups Flour

1/2 Cup Milk

1/2 Cup Parmesan Cheese, grated

6 Tablespoons Olive Oil

2 Tablespoons Fresh Basil, diced

3/4 Cup Sun Dried Tomatoes, boiled for 7 minutes, drained and then diced

1 Teaspoon Mustard Powder

1 Teaspoon Paprika

1/2 Teaspoon Baking Powder

1/2 Teaspoon Salt

Preheat the oven to 400 degrees Fahrenheit. In a large bowl, mix together the flour, baking powder, mustard powder, paprika and salt. Add 4 Tablespoons of the olive oil and blend the mixture together with your hands until breadcrumb-like bunches form in the flour. Stir in the parmesan cheese, basil and sun-dried tomatoes. Add the milk and mix until a thick dough forms.

Place the dough on a lightly floured surface and knead for 3 minutes. Knead the dough out into a rectangle about 8 x 6 inches in shape with about 1 or 2 inches in thickness. Cut the dough into roughly 2 inch squares and place them on a greased baking sheet.

Brush the tops of the scones with the remaining 2 tablespoons of olive oil and place the baking sheet in the oven. Bake for 13-20 minutes, depending upon the accuracy of your oven and how crispy you like your scones. Allow to cool for 10 minutes before serving.