Roasted Tomato and Galic Soup

[mumbleypeg]

That is G-A-R-L-I-C.

I know soup season is pretty much over but; The market had a special on Tomatoes. 3lbs for $1.00. I made soup thought I’d share.

3lbs Tomatoes.
2 heads garlic
1 Onion 1/4 teaspoon Rosemary
1tablespoon thyme



Place quartered tomatoes and onion in a large casserole,
drizzle with olive oil

Peel outer skin ofGarlic and cut, the “pointy” end to expose the cloves, place on cookie sheet drizzle with olive oil
bake all at 400
until garlic is camelized and tomatoes are beginning to brown.

( You can peel garlic completely and roast with tomatoes and garlic, I like the results better separated)

Transfer Tomatoes and onion to a large soup pot.
Add roasted garlic cloves. Squeeze the cloves and the garlic should pop into the pot.
cover with 4 cups Chicken stock and simmer until reduce by about 1/3.

add
1/4 cup balsamic vinegar
2 teaspoons fresh Basil, chopped
salt and pepper to taste
simmer an additional 10 minutes

(If you want to make it richer you could add 1 cup cream at this point)

Puree in blender or food processor.

I use a hand held “boat motor” in the pot.(careful for splashover)

strain through a sieve.

Top with Parmesan and fresh Basil garnish

Serve.