Friday, December 30, 2011

Roasted Garlic Tomato Soup

Gypsy Slow Down

I meant to post this soup when I made it, over the holidays. And now it's the last day of my week off and so I better get this in. This soup is really good, not like the soup I made last night, leek and potato chowder, that sat in the crock pot all day. Which meant the three leeks I used disintegrated so that it was really just thick broth with potatoes and corn and a lot of garlic. And a slightly weird flavor from marjoram, which the recipe called for but which I think I may never cook with again. Almost any soup can be saved if you add some cream and cream cheese to it, so it wasn't so bad in the end.

 What makes this tomato soup so good is the roasted garlic. Even if you aren't going to cook anything, right now you should go to the kitchen, put a few cloves of peeled garlic on a piece of foil, drizzle with olive oil and close up in the foil. Put it in the oven at 415 degrees for about 15 minutes and your house will smell so good you will want to eat the garlic right there, with a fork.

I also made grilled cheese and avocado sandwiches which I saw on Pinterest, the website about pins. I don't know why I didn't think to put avocado on a grilled cheese sandwich before but it's the best combination.
Here is the recipe for the soup, from Southern Living. I changed up the preparation method and some of the quantities because Witt is not a huge fan of pureed soups. I like mine a little chunky too and it's nice to bite down on some of the juicy, sweet tomato while eating this soup and then taking a bite of your sandwich.

Roasted Garlic Tomato Soup- serves 4

  • large garlic cloves, slightly flattened
  • medium onion, diced
  • Olive oil 
  • (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
  • 3 cups chicken broth, divided 
  • 1 teaspoon hot sauce 
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon salt 
  • 1/4 teaspoon freshly ground pepper 
  • Pinch of ground red pepper
  • 1 1/2 tablespoons minced fresh basil
  • Chedder cheese
  1. Place garlic in foil and drizzle with olive oil. Close up foil and place in baking sheet.
  2. Bake at 450° for 15 minutes, stirring twice; cool.
  3. In saucepan, saute onion with olive oil until browned. Add tomatoes and saute for 10 minutes to caramelize. Process garlic, half the tomato and onion mixture, 3/4 cup chicken broth, and next 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
  4. Cook tomato mixture and remaining 3/4 cup broth and tomatoes/onion mixture in saucepan over medium heat 5 minutes or until thoroughly heated. Stir in basil; top with chedder cheese.
Note: This is what your garlic should NOT look like. A little too burnt, which means it will be bitter. Sometimes you learn the hard way to check on your food while it's in the oven and not be engrossed in watching Wheel of Fortune. 

Gypsy Slow Down

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