This recipe uses a combination of canned tomatoes and oven roasted tomatoes. I especially like this recipe in the winter time when it is so difficult to find garden tomatoes. The special ingredient is the roasted garlic.
ROASTED TOMATO & GARLIC SOUP
- 1 head garlic, end trimmed to expose the cloves
- Roma or plum tomatoes, cut in large slices
- Olive Oil
- Sea Salt
- Fresh thyme, oregano, rosemary
- 2 tablespoons butter
- 2 medium onions, thinly sliced & diced
- 1 large bay leaf
- 1 quart chicken stock
- 1 28-ounce can Muir Glen fire roasted tomatoes
For the soup, heat oven to 400°F. Drizzle garlic with olive oil, sprinkle with salt and pepper then wrap tightly in foil. Roast 45 minutes to 1 hour until caramelized and soft. Once cool to handle, then squish cloves away from the skins; mash into a paste.
On a rimmed baking sheet, drizzle tomatoes with olive oil and season with salt, pepper and thyme (any fresh herbs that you have). Roast 25-30 minutes until the edges caramelize and the tomatoes soften. Heat a soup pot over medium heat and add olive oil, melt butter in hot oil then add onions, salt and pepper. Cook onions until very soft but not caramelized, 15 minutes. Add stock, canned tomatoes, oven roasted tomatoes, garlic paste and bring to boil. Lower heat and simmer 20 minutes. Purée soup with a stick blender. Season with salt and pepper. Keep over low heat until ready to serve.
Garnish with chiffonade of basil.
I love using spices from Oil & Vinegar. To add some intensity and smokiness try the Smokey Herb & Spice Mix. For garlic lovers try the Wild Garlic Mix. And if you want to get adventurous try making the Burrata Ravioli to accompany your soup.