Tuesday, December 13, 2016

Roasted Garlic Tomato Soup

My family enjoyed this Rachael Ray Recipe.


2 heads garlic, ends trimmed to expose cloves
Roma or plum tomatoes, quartered
Extra virgin Olive oil for drizzling plus 2 tbsps
Salt and Pepper
2 tablespoons thyme
2 tbsp butter
2 medium onions
1 large bay leaf
1 quart chicken stock
1 28 oz can diced or stewed tomatoes
1/2 to 3/4 cup heavy cream

Heat oven to 400 degrees.  Drizzle garlic with olice oil and sprinkle with salt and pepper.  Wrap tightly in foil.  Roast 45 min to 1 hour.  Cool to handle then squish the cloves away from skins and mash into a paste.

On a rimmed baking sheet, drizzle tomatoes with olive oil and season with salt, pepper, and thyme.  Roast 25-30 minutes.

Heat a soup pot over medium high and add 2 tbsp olive oil.  Melt butter in oil and add onions, bay leaf, salt and Pepper.  Cook onions until soft.  15-20 mins.  Add stock and tomatoes.  Bring to a boil.  Lower heat and simmer 20 minutes.  Add in roasted tomatoes and pasted garlic.  Puree soup with a stick blender.  Stir in cream to taste.  Keep warm til ready to serve.

Serve with Garlic Bread.