ROASTED TOMATO AND GARLIC SOUP

 

  • Cooking Time:
  • Servings: 2-4
  • Preparation Time:

Ingredients

  • 8 plum or vine ripened tomatoes
  • 1 head garlic
  • 1 - 1 1/2 c. chicken stock
  • 1/3 c. diced tomatoes and juice
  • salt and pepper
  • olive oil
  • Fresh basil

Directions

  • Slice tomatoes in half and remove seeds.
  • Place in a single layer in a baking dish, drizzle with oil and season with salt and pepper
  • Slice top off the head of garlic, just enough to open it up, but not to remove too much garlic.
  • Place in the center of a square of foil, drizzle with oil and season with salt and pepper.
  • Wrap foil edges up to make a packet and place in center of the baking dish with tomatoes.
  • Bake at 350 degrees for 25 minutes.
  • Turn tomatoes and bake another 20 minutes. Tomatoes should be soft and browned at the edges. Garlic should be soft.
  • Add roasted tomatoes, 4 cloves of the garlic, diced tomatoes and juice to a blender. Pulse to puree.
  • Season with salt and pepper, add 1/2 c. stock, and blend on low speed.
  • Add stock in a slow stream while blending until desired consistency is reached.
  • Pour into a pot over medium heat and heat through.
  • Serve with Fresh basil garnish and Brie Bites.

Notes

Categories: Soup 

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