Make It: Rustic Tomato Soup with Oregano

It’s here. Can you feel it? We enjoyed a blustery fall weekend with family visiting the Saturday market, catching up on bits and pieces of tasks, watching football and cooking up a storm. Not to mention, we’re slated to whip up some amazing homemade applesauce today! What did you do this autumn weekend? As we look ahead to entertaining and the whimsy of the season, we’re excited to share some of our fall-inspired recipes and {as always} entertaining tips for a festive and effortless fall dinner.

Serve up soup {hot or chilled} in mini canning jars when throwing a dinner party in a buffet fashion. Let your guests dress up their rustic soup with fresh herbs, sour cream and olive oil as they please. Not only does soup in canning jars look positively homemade, but guests can take the jars home post-bash. Even better: send guests home with a tray of soup, apple sauce or other treat as a thank you.

Bryan Miller Photography for Valley & Co. 

a perfectly cozy fall recipe that pairs oh-so well with a delectable grilled cheese!

2 pounds heirloom tomatoes | 8 oz. tomato paste | 2 cups vegetable broth | 2 garlic cloves | 1 large onion {finely chopped} | 3 tablespoons oregano | salt and pepper to taste | sour cream to garnish | olive oil to drizzle

 1. Toss quartered tomatoes in olive oil and salt and pepper. Roast on a baking sheet in a 350 oven for about 20 minutes, or until softened.

2. Sauté onions in olive oil in a large sauce pan until they become translucent {about 5-7 minutes on medium heat} and add garlic. Once garlic begins to soften, add tomatoes, tomato paste, broth, oregano and salt and pepper.

3. Use your spoon to gently smash the tomatoes and bring the mixture to a boil. Once the soup is heated, you can remove and mix in a blender if you’d like a finer soup. We like ours chunky and rustic!