Garlicky Roasted Tomato Soup

Its been awfully chilly here in south Florida this week. 65 degrees is boot weather here. Everyone breaks out their winter clothes that they have vacuum sealed in a closet for the one week a year it gets kinda cold. I’ve seen lots of thigh high boots, big puffy sweaters, and even a couple of ear muffs at the bar this week. All of us warm blooded South Floridians trying to maintain our regular internal temperature of 100 degrees fahrenheit.

My favorite way to stay warm is with soup. Edward doesn’t understand the concept. He says its something like eating soggy food from a bowl of hot liquid. Which it actually is, but he has a weird thing about food textures so soup is out of the game for him. This means I have all the soups to myself.

Tomato soup is best served with a grilled cheese sandwich. Since I haven’t been able to find a soy free/coconut oil free sliced “cheese” product, please feel free to have one for me. With bacon. And a tomato. Nom nom nom.

Recipe disclaimer before you start reading the ingredients: YES that is how much garlic I used and they are regular sized garlic cloves. If you’re going to use elephant garlic obviously you’re going to use less (or more!) depending on how much garlic you like. In my opinion recipes are here as a guideline and you should modify them more to your liking if you so choose. BUT the chunky garlic really gives this soup the best texture and flavor.

Ingredients 
16 vine ripened tomatoes, cut in half
1 large onion, cut in half
1 whole head of garlic, chopped
1 cup vegetable stock
Olive oil
salt, pepper, thyme, oregano, parsley (all the herbs are dried, not fresh)

Instructions

  1. Preheat the oven to 400 degree
  2. Cut all the tomatoes in half and arrange on a baking sheet covered with parchment paper
  3. Drizzle olive oil on tomatoes and pop in the oven for one hour
  4. Once the tomatoes have baked for an hour, set the oven to broil for 15 minutes while keeping an eye on them so make sure they don’t over char. The point is to get a nice black crisp on top of most of the tomatoes.
  5. Remove from oven once crispy
  6. Cut the onion in half and toast in the oven for about 15 minutes on broil just to get it soft and warm
  7. Once the tomatoes have cooled a bit, add them with the onion to a blender and blend until smooth
  8. In a large pot you’re going to sauté the chopped garlic with olive oil on medium heat making sure not to over cook them but to get them nice and brown.
  9. Add veggie stock to the pot with the garlic to warm
  10. Combine tomato puree with the liquid in the pot
  11. Season with salt, pepper, thyme, oregano, and parsley and let simmer for 30 minutes so all the flavors can meld.

Yield: about 8 cups

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