Spanish Bread and Garlic Soup


One thing that I love about the colder fall and winter weather is that I feel like it’s an excuse to start experimenting with new soup recipes.  I’m not sure what it is about soup, but I absolutely love finding new and different soups to try.  So with the weather cooling down, I decided that it’s the perfect opportunity to start my hunt for some new recipes to try.  I was browsing on youtube and found this recipe from  I must admit, once I saw the word “garlic” I was sold.  This recipe is so simple, but so good.  Perfect for a nice night in.  Hopefully, you like it as much as I do.



Warm Caprese Salad


Lately I have just been loving tomatoes.  Odd? Probably, considering up until a couple of years ago I would only eat them in sandwiches and burgers.  A few weeks ago, though, I found a heavenly secret.  Pan sauted/roasted tomatos!  Okay, is it really that much of a secret?  Probably not, but it doesn’t change how awesome they are.  What I love about pan roasting my tomatoes is that I feel like it intensifies the flavor and somewhat sweetens the tomato.  It also softens everything inside, but keeps the skin firm so they’re kind of a burst of flavor when you eat them.  This got me thinking, what if I make a caprese salad with these pan roasted tomatos?  It’s like a mix between a traditional caprese salad and caprese pasta (less the pasta).  Thus, this recipe was born, and let me tell you, I’m loving it.  It’s quick, simple and delicious.



  • 3 C Grape Tomatos
  • 4 oz mozzerella diced
  • 1/4 C chiffonade basil
  • 3 cloves garlic smashed
  • 1 T good olive oil (garlic olive oil if you have it)
  • 1 T (generous) good balsamic vinegar
  • 1/4 t salt
  • a pinch (or two) of pepper

Step 1: Prep your mozzerella, basil and garlic, and preheat a large pan on medium high heat with your olive oil

Step 2: Add your tomatos and garlic to the pan, and season with salt and pepper.  Cook the tomatos for 4-5 minutes. You want to get a decent char on the tomatos but you don’t want them all to burst.  If you start to hear tomatos bursting, then they’re done.



Step 3: Remove the garlic cloves, since they’ve served their purpose, and mix the tomatos in a bowl with the mozzerella, basil (reserve a couple pinches) and balsamic vinegar.


Step 4: Plate the caprese salad and garnish with basil and freshly cracked pepper, and you’re done.  How simple was that!


Egg Drop Soup


Egg drop soup is one of my favorite soups, probably because I’m just a fan of egg in general.  However, the only time I ever make it to a Chinese restaurant is to eat dim sum for lunch, so I rarely ever get to eat it.  With the cold winter weather here, I’ve found myself experimenting with different soups to help keep me warm.  Since this soup is so easy to make, I decided that it’s time that  I start making it myself to meet my egg drop soup cravings.  

Ingredients (serves 2-3):

  • 4C chicken stock
  • 3 eggs beaten
  • 1T cornstarch
  • 1T soy sauce
  • 5 green onions chopped
  • 1/2t grated ginger
  • 1/4t white pepper
  • 1 1/4 cup sliced shitake mushrooms (I used 4 mushrooms w/the stems sliced off)
  • 1t dashi (I used S&S soup base, but I’m not sure if they sell it anywhere other than Hawai’i)

Step 1: Head a medium sized pot to medium and combined 3 1/2C chicken stock, soy sauce, green onions (reserve a little for garnish), ginger, white pepper, mushrooms and dashi and bring to a boil.


Step 2: In the meantime, combine the remaining 1/2C chicken stock with the cornstarch and mix until cornstarch is dissolved.

Step 3: Once the broth comes to a boil, add the cornstarch mixture and reduce to simmer.

Step 4: Slowly add the beaten egg.  As you add the egg occasionally stir the soup to spread the egg.


Step 5: Once you finish pouring the egg into the broth, let it cook for 30 sec to a minute and turn the head off.

Step 6: Garnish with the remaining green onions and you’re done.



Roasted Tomato Soup

I know it’s almost summer and the weather has been getting warm, but I recently pulled my wisdom teeth and so I’ve been trying to stick to softer foods.  I usually make this soup in the winter when it’s cold and rainy, but I love it so much that I decided to just crank up the AC and enjoy!
  • 2 1/2 lbs vine ripened tomatoes
  • 3 cloves of garlic
  • 2 T olive oil
  • 1 1/2 C chicken broth
  • 1/4 C heavy cream
  • 10 basil leaves
  • 1/2 t onion powder
  • 1/4 t red pepper flakes
  • 1/4 t essence of Emeril
  • 1/4 t thyme
  • 1T oyster sauce
  • sale & pepper to taste
  • hot sauce (optional)
  • croutons
  • your favorite cheese (I used a cheddar/mozzarella mixture)
Step 1. Preheat oven to 400 degrees.  Cut all your tomatoes in half and place on a greased baking sheet (cut side up).  Salt & pepper the tomatoes generously and drizzle with olive oil.
Step 2. Peel the garlic cloves, wrap them in tinfoil, and add to the baking sheet.  Then put the baking sheet in the oven for roughly 60 minutes (until the tomatoes are brown and tender).
Step 3. Unwrap the garlic packet, and place the garlic and tomatoes in a blender or food processor.  Add the basil leaves to the blender (you can cut them or rip them first if you want).  Blend the mixture until it’s a creamy puree and pour the mixture into a medium size pot.
Step 4. Add the chicken broth, heavy cream, onion powder, red pepper flakes, essence of Emeril, thyme, oyster sauce and hot sauce to the pot and mix.  Salt and pepper the soup to taste.

Step 5. Cook the soup until heated through (5-10 minutes).

Step 6. Preheat the oven to broil, and pour the soup into four oven proof mugs (there were only two of us so I only made two cups).

Step 7. Top each mug with your croutons and a healthy serving of cheese.

Step 8. Broil for 3-5 minutes until cheese is bubbly and brown.  Serve immediately.