Giada’s Roasted Tomato Soup with Halibut

Roasted Tomato Soup with Halbut ~ Georgia Peach on My Mind

We tend to eat mostly fish or chicken at home, especially during the meat-centric holiday season.  But, we definitely max out on having salmon fillets or chicken breasts night after night and I have a feeling that you do too.

Giada takes a lot of heat for some reason ~ maybe its because guys think she is attractive? I vividly remember my guy friends in college watching her show and I’m pretty sure it wasn’t because they were interested in the recipes. At any rate, so far, I have been happy with the recipes that I’ve tried from her latest cookbook, Giada’s Feel Good Food. I would classify it as California-style healthy cooking ~ definitely a departure from her Italian focused cooking.  The book is filled with lots of recipes that feature whole grains such as quinoa, fresh herbs and ingredients that are on the lighter side.

The roasted tomatoes and pearl onions give this soup a richness that will keep you from missing any milk or cream that you usually find in tomato soup.  With good quality halibut mixed in, it is satisfying and healthful with plenty of flavor.

Roasted Tomato Soup with HalibutRoasted Tomato Soup with HalibutRoasted Tomato Soup with HalibutRoasted Tomato Soup with Halibut

Roasted Tomato Soup with Halibut (recipe from Giada De Laurentiis’ Feel Good Food)

What You’ll Need:

2 pounds cherry tomatoes (or 2 plastic containers full)
1 12-ounce bag of frozen pearl onions, thawed
3 garlic cloves, minced
1 tbsp chopped fresh rosemary leaves
1 and 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 tbsp extra virgin olive oil
3 cups low-sodium chicken broth
2 8-ounce skinless halibut fillets, cut into 1/2 inch pieces
3 tbsp chopped fresh basil leaves

What You’ll Do:

Preheat the oven to 400 degrees and line a heavy rimmed baking sheet with parchment paper. You will want to place the oven rack in the middle of the oven.

In a medium bowl, combine the tomatoes, onions, garlic, rosemary, 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Add olive oil and toss until the tomatoes and onions are evenly coated with the mixture. Pour the mixture onto the baking sheet. Roast until the tomatoes and onions start to turn brown, 40 to 45 minutes. Keep an eye on the oven ~ you may need to turn the temperature down to 375 if the oil starts to sizzle and pop.

Once removed from the oven, allow the mixture to cool slightly. Pour the mixture and any juices into a food processor or blender. Add the chicken broth and pulse or blend until you achieve your desired consistency. If you like your soup a little bit thicker, you may not want to add all of the chicken broth.

Pour the tomato mixture into a sauce pan and add 1/2 teaspoon of salt and 1/4 teaspoon of pepper and bring to a simmer over medium heat. Add the halibut and cook until the fish is cooked through, which will only take a few minutes. Stir in the basil and serve!

Roasted Tomato Soup with HalibutRoasted Tomato Soup with HalibutRoasted Tomato Soup with HalibutRoasted Tomato Soup with Halibut

You are going to want to have some french bread or warm rolls to soak up this delicious broth.   Oh and maybe a little parmesan cheese to grate over the top too. . . . Enjoy!!

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