I have died and gone to soup heaven.
I love soup. I could eat soup every night. If you haven’t noticed, soup usually makes its way into my meal plan almost every week. I will probably never tire of soup.
There’s this place down the street from work called Zoe’s Bakery and they always have the most amazing soup selection. They have two different soups every day and I don’t think I’ve ever had one that I disliked. As I sat down to dinner tonight, I confidently admitted to G that I really felt that this particular soup rivaled, if not defeated, Zoe’s tomato – or any other of their soups, really. It was that good. My house was filled with absolutely divined of roasting tomatoes and roasted garlic for most of the evening. I’m still salivating thinking about the leftovers sitting in my fridge. Tomorrow’s lunch can’t get here fast enough.
Roasted Garlic and Tomato Soup
6 tbsp olive oil, divided
15 whole Roma tomatoes
1-½ tbsp Balsamic vinegar
3 tbsp brown sugar
1/2 tbsp salt
1 teaspoon freshly ground black pepper
2 teaspoons Italian seasoning
2 small whole heads of garlic or one large (Peels Left On) Plus 2 Cloves, Chopped
1 onion, chopped
1/2 cup basil, chopped
¼ cups flat-leaf parsley, chopped
3 cups low-sodium chicken broth
1 cup croutons (packaged – I ended up baking a ciabatta bun chopped smeared in butter in the convection oven for 10 or so minutes until it turned into a giant crouton which I proceeded to hack up into smaller pieces)
½ cups freshly grated parmesan cheese
Preheat oven to 425F.
Cut the tomatoes in half and place in a large bowl; add the 2 tbsps of olive oil as well as the balsamic vinegar and other ingredients down through the Italian seasoning. Toss to coat. Spread tomatoes out on a baking sheet and bake for about 40 minutes.
Cut the tops off of the 3 heads of garlic and add 2 tbsp of olive oil. Wrap the heads tightly in foil; place them next to the tomatoes to roast for 35 minutes.
Once roasted, set tomatoes and garlic aside to cool slightly.
While tomatoes and garlic cool, add the remaining 2 tbsp of olive oil to a large soup pot. Add the chopped onion and the two cloves of chopped garlic. Cook until translucent. Add the roasted tomatoes (and all of their juice from the baking sheet) to the pot. Squeeze the roasted garlic out of its peel directly into the tomato and onion mixture . Add basil and parsley and stir to combine. Add the chicken stock and the croutons, and allow to simmer without lid, for about 20 minutes.
Add grated parmesan and stir. Using your immersion blender (or regular blender) puree until smooth.
I served this with grilled cheddar sandwiches. They were the perfect vehicle for dipping and getting soup from bowl to mouth.