What goes better than tomato soup and a grilled cheese? Nothing! Just in time for the cooler weather, save this recipe because it's so rich and creamy and the perfect dinner on a chilly night!
Yield: 4-6 Servings | Cook Time: 40-60 Mins | Total Time: 60 - 80 minutes
Ingredients
10 whole, fresh tomatoes
1 head of garlic
1 onion
1/4 cup tomato paste
1/8 - 1/4 tsp red pepper flakes
1 tsp dried oregano
1 tsp italian seasoning
2 TBLS fresh basil, chopped
1 tsp garlic salt
1 tsp sugar
2 cups chicken broth
1/2 cup cream
Olive oil
Salt and pepper
Parmesan cheese for garnish, if desired
Crotons for garnish, if desired
Heavy Cream, for garnish, if desired
Directions
Preheat oven to 425 degrees.
Prep a baking sheet by covering with foil. Spray with Pam.
Place whole tomates on baking sheet. Drizzle with olive oil, just enough to allow the seasonings to stick. Add 1 tsp salt & 1/2 tsp pepper.
Cut end off the head of garlic. Drizzle with 1 tsp olivl oil. Wrap the entire head (yes, with skin on) in a piece of foil, so that it's completley covered. Place on your baking sheet with your tomatoes. Bake for 30-40 minutes until your tomatoes have softened and are charred. Make sure they don't burn, it will make your soup bitter.
In a soup pan, add 1 TBLS olive oil. Saute the onion until transcluent, about 5 minutes. Add the tomato paste and the red pepper flakes, oregano, basil, italian seasoning, and garlic salt. Mix together and let it cook/brown for 2 minutes.
Once your tomatoes are done cooking, let them cool for 5 minutes or so. Transfer to a blender, add in your sauted onion mixture, and squeeze the garlic out of the head. Blend well.
Transfer back the soup pan you were using. Add the chicken broth, cream, and sugar. Simmer on low for 5 -10 minutes.
Add more salt and pepper if needed.
Garnish with crotons, parmesan cheese, and/or a drizzle of heavy cream.
Happi Soup Making!
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