Roasted Tomato Soup with Goat Cheese Croutons

This past weekend, my lovely friend Allison came over to help make some roasted tomato soup. She has become a regular in my photo adventures, which is great since she has so much baking experience, and is just so fun to hang out with.  Here is her baking blog, which she recently started with another pal, Liz, you can visit it here at Pie Drunk.

We had decided we were going to make something savory, and I wanted to try out this soup from the What Katie Ate cookbook.  If you don't know of Katie Quinn Davies, she's an amazing food photographer,  and you should definitely check out her blog What Katie Ate.

Here is a link to the recipe Colm's Tomato Soup.  This recipe omits using the croutons on top, which are definitely worth it.  (It also omits putting the soup in a food processor or blender once you are finished, so I would suggest that as well) To make the croutons, you need to slice a baguette and briefly toast the slices in the broiler. Once toasted, spread goat cheese over the top of the croutons and put back in the broiler, and once the cheese is melted remove. Top the soup with a crouton, and then several sprigs of thyme. Delicious.  You can also top with a little bit of cream too, if feeling extra decadent. 

As far as what I have been up to, well I shot for a few magazines last week and just trying to (finally) get over being sick.  I am working on some smaller projects the next few months, and had a really fun day of shooting yesterday (blog post on that next week).  I got to hike Rattlesnake Ridge today and I'm feeling really lucky to have spent the day out in nature with friends and get away from the bustle of city life, even if just for the day.

Enjoy!

Amy