Its one of those dishes that is very comforting and can be as spicy as you want it to be depending on how much hot stuff you put in it.

One thing I do like about it is the slight bit of a broth it has, its a rich broth but still like a broth. It makes it perfect to dip your rolls in to soak up all that goodness.

I normally like to make this a spicy meal, with a good dose of chili flakes and maybe a little cayenne pepper to bring some heat.

Well… Ok maybe a lot of heat. I tend to get a little heavy handed with the spices, but it can easily be toned down by adding some sour cream which will not only soften the heat but make it slightly creamy and a little thicker. Divine.

This is also the area where you can really control the heat. I tend to just use petite diced tomatoes where you could actually use the tomatoes with chilies or anything else that they add to it.

You can also add different types of beans, I tend to either put all black beans or a mix of black beans and kidney beans. I notice the kidney beans give it a little more of a sweetness to it. I like the sweet and the spicy, which is why there is also corn in there too.

Sweet and spicy, salty and spicy, I think I just like to confuse my taste buds.

The amount of soupy-brothyness can be controlled by how much water you add near the end. The water is added to dissolve the corn starch for thickness, its not required but you can also use a broth for added flavor.

Spicy Beef Stew
Serves 6-7

• 1 pound extra lean ground beef
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 tablespoon worcestershire sauce
• 1 cup frozen corn kernels
• 1 can black beans
• 1 can kidney beans
• 2 cans petite diced tomatoes
• 1 cup cold water
• 2 teaspoons corn starch
• 7 tablespoons sour cream (optional)
• 2 stalks green onions , diced (optional)

1. In a large pot, brown the ground beef until almost completely cooked. Drain off any excess fat.
2. Add the chili powder, paprika, garlic, pepper, and worcestershire to the meat. Stir to combine.
3. To the mixture, add the corn, beans, and tomatoes. In a small bowl, dissolve the corn starch in the cold water. Add the mixture to the pot.
4. Simmer for 10-15 minutes until the beans are soft, the broth has thickened and everything is incorporated.
5. Serve with a tablespoon of sour cream and diced green onions sprinkled on top.

There seems to be such a difference in people’s gardening styles. The first tomatoes I got from my friend were soft, fully ripened and ready to eat. This second batch I got from another coworker is more on the unripened side, a little more orange inside and not quite there yet. But I can understand the reasoning for them to ripen on the counter and last a little longer.

Since they were a little on the unripened side I decided I needed to get the best possible flavor out of these guys. I remember seeing a Barefoot Contessa recipe in which she made a roasted tomato Caprese salad and I was enchanted. But I also wanted soup. So I used her method to roast the tomatoes and get the best flavor I could out of them.

If you’ve never had a roasted tomato then you are truly missing out. Its similar in flavor to a sun dried but not quite as intense and not quite as oily since I only drizzled them in olive oil and didn’t make them swim in it. I had to restrain myself from just picking them up from the pan and eating them.

I also loved how the soup came together in the food processor, very smooth but had a lot of body to it which I really think came from the roasted tomatoes. I think next time I’ll end up roasting the garlic and onions as well. Now I just need more tomatoes.

I also used a LOT of fresh black pepper. The pepper mill has become my absolute favorite thing in the kitchen. After the soup simmered with the pepper it had this wonderful deep roasted flavor but with this bite of heat near the end. Not really spicy but you could really taste the black pepper.

Good gods you have to make this soup.

Roasted Tomato Soup
Serves 6-8

• 12-15 Roma or Plum tomatoes
• 1/4 cup olive oil, divided
• Salt and pepper
• 1/2 white onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (6oz) can tomato paste
• 1/2 teaspoon basil
• 1 teaspoon black pepper
• 1 bay leaf

1. Preheat the oven to 275F.
2. Quarter and seed all of the tomatoes and arrange on a foil lined baking sheet.
3. Drizzle with half of the olive oil and season liberally with salt and pepper and roast slowly in the oven for 2 hours. Remove from the oven and set aside to cool.
4. While the tomatoes cool, cook the onions and garlic in a pan over medium heat until the onions are translucent and the garlic is fragrant.
5. In a food processor add the tomatoes, garlic and onions and puree until very smooth. If using a blender add a small amount of broth to help blend.
6. Add the tomato mixture to a large pot and and the remaining ingredients and simmer for 20 minutes. Remove the bay leaf.
7. Serve soup hot with grilled cheese or garlic toasts.

Tomato season now makes me so excited, ever since my coworker brought me home grown tomatoes for the first time.

Last year I decided I was going to make something I had never actually tried, let alone try to make. Tomato soup. That’s right I had never eaten tomato soup and grilled cheese as a kid. Not sure why, I had a weird culinary upbringing.

I love her. And her tomato growing dad.

So when she brought me my first round of yummy, lovely tomatoes I proceeded to give myself heartburn before I had to stop eating the cherry tomatoes and I knew I just HAD to make more tomato soup this year.

The soup I made last year and instantly made a place in my cook book was tomato basil. Basil is my favorite flavor, besides garlic. The fact that tomato, basil and garlic go so well together makes my life very happy.

The sad part is I was so excited to make the soup is that I forgot to take pictures! Sometimes that happens. The excitement overrides my common blogger sense and I just go for it. But I assure you it was damn tasty!

Tomato Basil Soup
Serves 4-6

• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 1/4 cup minced onion
• 1 (6 ounce) can tomato paste
• 4 cups low sodium chicken broth
• 1 cup diced fresh tomatoes
• 2 teaspoons dried basil
• 1/4 teaspoon dried oregano
• 1 bay leaf
• 1/2 cup half and half
• 1 teaspoon corn starch

1. In a large pot over medium heat, cook garlic and onion in oil until onion is soft and translucent.
2. Stir in tomato paste and cook until the color is rusty and paste has softened. Add the tomatoes and warm through.
3. Let soup cool slightly and add ingredients to a blender or food processor. Add 1/2 cup of the chicken broth and process until smooth. Return to pot.
4. Pour in remaining chicken broth, and stir in basil, oregano, and bay leaf. Bring to a boil, then reduce heat and simmer 30 minutes stirring frequently.
5. In a small bowl add the half and half and corn starch, whisk until the corn starch has dissolved. Add mixture to the soup and let simmer five more minutes for the soup to thicken.
6. Serve hot with grilled cheese or garlic toast