Monday, December 10, 2012

Sippity Sup

MMM, soup weather. Gray, wet, chilly, and all sorts of gross outside weather. The kind of weather that makes you want to pull the covers over your head, read a book, and forget the world for 24 hours. I know you feel me. Today is one of those days. Luckily I made a big batch of this tomato soup with roasted garlic, so I'll be sippin' on a big ol mug of this goodness today. As will Jude, who happens to love it as much, if not more, than I do. He'll take his with grilled cheese on whole wheat, sliced into sticks. And in a sippy cup, please.

I have posted plenty of tomato soup recipes before... But I think I've perfected it this time! This is easy and oh so delicious! Plus, it makes a fantastic gift or pick me up for someone who is feeling sick or blue. Wrap a loaf of fresh bread in a tea towel, label a jar with a fantastic reusable Chalkboard Sticker Label, and you have a perfect gift;)

Roasted Tomato Soup with Garlic and Rosemary
3 pints grape tomatoes
1 head of garlic
2-3 sprigs of fresh rosemary
1 15 oz. can of crushed tomatoes
2 cups of chicken (or veggie) stock
1-2 Tbls. kosher salt, divided
black pepper
olive oil

Preheat your oven to 400 degrees. Slice the top off of your head of garlic. Place in the center of a square of foil and drizzle with olive oil. Fold the square up and twist to make a packet. Place the packet in the center of a baking dish.

In a large bowl, drizzle tomatoes with olive oil and season with salt and pepper. Toss to coat. Pour into the baking dish with the garlic. Roast for 1 hour or until tomatoes have blistered and browned. Turn tomatoes with a spoon a few times during roasting to make sure they all cook evenly.

Transfer tomatoes to a large stock pot over medium high heat. Add stock, crushed tomatoes, and half of the rosemary (removed from the stem!). Unwrap the garlic and squeeze as much as you like into the soup (I find that about 5 cloves does it for me). Season with remaining salt and pepper and heat until boiling. Reduce heat to a simmer and cook for 10-15 minutes to allow flavors to blend. Remove from heat and blend using an immersion blender until smooth (or use a regular blender if you must, just remember to put a towel over the top and go slowly so it won't explode tomato all over you and your kitchen). Pour into a jar with the remaining sprig of rosemary for giving, or eat it all up before it gets cold!


Anonymous said...

Sounds amazing! Just curious how creamy does it get? Just wondering because my husband is sensative to texture and doesn't do well with seeds or lumps. :) can't wait to try it!

Jasbir Kaur said...

No need for cream? I always added cream. Must try this.