Some foods just embody the definition of comfort food. Tomato soup, for example. And grilled cheese. They’re things are even better when they’re together. If you really want to hit the mark, the grilled cheese should be on nice, soft Jewish rye bread.
This soup was delicious. When I pulled the roasted tomatoes and garlic out of the oven and took one big whiff, I immediately wished someone was there to smell it with me. I needed a witness or something so I’d know I hadn’t completely lost my mind over something as simple as tomatoes and garlic., I was completely intoxicated by the deep, sweet, warming aroma. An aroma that carried over into a deep, sweet, and warming soup. I have a new favorite.
Roasted Tomato and Garlic Soup
adapted from Caviar and Codfish
originally from Gourmet
4 lbs. tomatoes, halved lengthwise
10 garlic cloves, unpeeled
3 TBSP olive oil
1/2 tsp. salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
1 medium onion, finely chopped
1/2 tsp. dried oregano
2 tsp. sugar
2 TBSP unsalted butter
3 c. vegetable broth
1/3 c. heavy cream or half and half
1. Put oven rack in middle position and preheat to 350 degrees Farenheit.
2. Arrange tomatoes, cut sides up, in a single layer on a large, shallow baking pan. Nestle garlic in between tomato halves. Drizzle with oil and sprinkle with salt and pepper. Roast one hour, then cool in the pan on a rack. When fully cooled, pull the garlic.
3. Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about five minutes.
4. Add tomatoes, garlic, and broth and simmer, covered, 20 minutes.
5. Purée soup with an immersion blender or in batches in a regular blender (use caution when blending hot liquids), then strain into cleaned pot, discarding solids.
6. Stir in cream. Salt and pepper to taste, then simmer two minutes more. Serves 6-8.
one year ago: lemon-parsley pork chops