Simple Roasted Garlic & Tomato Soup

I'm a sucker for tomato soup.  Whether it's Fire-Roasted, features the flavors of Morocco,  or comes out of a red and white can, if it features tomato, then I'm in!  Dreary winter weather is here, but that doesn't mean you have to eat boring.  This simple soup features the vibrant color of roasted fresh tomatoes and the delicious flavor of roasted garlic.  The best part about this recipe is how easy it is to prepare.  The tomatoes and garlic roast in the oven (Check out my method on how to roast garlic here) while you sauté onions and roasted red bell peppers together on the stove top.  Simply blend the ingredients together and simmer.  Serve with a slice of crusty bread, such as my No Knead Dutch Oven Bread for a satisfying winter meal.  In this case we opted for a grilled cheese sandwich on the side.  Who can resist the classic combination of tomato soup and grilled cheese?

Nothing beats Tomato Soup and Grilled
Cheese.  Even better when it's homemade
soup with the addition of roasted garlic!

     

Prep the garlic and tomatoes for roasting.

Roast until the tomatoes just begin 
to blacken on the edges.
Let cool slightly.

Squeeze the roasted garlic cloves out
of the peels and foil into a bowl. Set aside.

Meanwhile sauté diced onion and
red bell pepper in a soup pot.

  

Add the tomatoes and roasted garlic,
Blend with an immersion blender.

Stir in Parmesan cheese, stock, seasonings
and a splash of heavy cream.

Serve with crusty bread or
a grilled cheese sandwich.

SIMPLE ROASTED GARLIC & TOMATO SOUP

8 large tomatoes, quartered
3 heads of garlic, prepped for roasting (see below or read HOW TO HERE)
salt & pepper
olive oil
1 yellow onion, diced
1 red bell pepper, diced
2 cups fresh basil
1 cup vegetable (or chicken stock)
1/2 cup grated Parmesan cheese
pinch dried oregano
pinch dried sage
1/8-1/4 cup heavy cream

Preheat the oven to 400 degrees F.  On a large baking tray lined with foil, place the quartered tomatoes.  Prep the garlic by slicing off the top (leave the paper on) and drizzle the cut whole garlic with olive oil.  Season with salt and pepper and bundle each head of garlic in a piece of foil.  Place them on the baking sheet with the tomatoes.  Drizzle the tomatoes with olive oil and season with salt and pepper.  Roast for approximately 45 minutes, or until the tomatoes start to blacken around the edges.  Remove from the oven and allow to cool for 20 minutes.  Meanwhile in a soup pot or Dutch oven, over medium heat, sauté the onion and red pepper in a bit of olive oil until they begin to soften and caramelize.  Unwrap the garlic heads and squeeze the softened garlic cloves into a bowl.  Make sure there are no garlic peels in there, and then add the roasted garlic cloves and roasted tomatoes to the onion mixture.  Blend with an immersion blender, adding the fresh basil.  Add the vegetable or chicken stock a little at a time until the soup is your desired thickness.  You may not use all of it.  Stir in the grated Parmesan cheese and season with the dried oregano and sage.  Taste for seasoning and add additional salt and pepper if necessary.  Add a splash of heavy cream (no more than 1/4 cup is necessary) Return the pot to the stovetop and heat until the soup begins to simmer.

Serve and enjoy,