Roasted Tomato and Rosemary Soup
After spending some time in the much warmer San Francisco climate, I wish I stayed there for a little bit longer because it actually felt like spring there. Even though it is slowly starting to feel like spring in Minneapolis, we’re still getting the random cold spells. Can I just rant for a second? Why is it so snowy and slushy out? It’s the middle of April. WTF. Do I have to wait until August to break out the sandals? Will we have to wait until September for the beginning of summer? Damn you Minnesota for living up to your stereotype. End rant.
Anyways, let’s talk about soup. I’m talkin’ about hot soups (I’m not really a gazpacho person to be honest). We often associate soup with winter but hell, I love it all year round. There’s something really comforting about that warm feeling in your stomach you get from it.
I chose to make this particular soup because the peak season for kale is ending so I’m eating as much of this stuff while I can. Kale thrives better in colder weather — it’s actually sweeter but of course, the degree of sweetness depends on the variety.
