Brrr! It's starting to get chilly in NYC! For some people, their most comforting soup might be chicken noodle, but mine is definitely a nice, creamy tomato soup. I found a recipe that sound delicious with roasted garlic so I tried it. It was lovely. I hope you'll enjoy it too!
Recipe inspired by A Mummy Too
Ingredients:
4 large tomatoes
About 3-4 tbsp olive oil
1 can chicken stock
1 bulb of garlic
1 Fresno pepper (or any other hot pepper, just depends on how spicy you want your soup)
2 tbsp heavy cream
2 tbsp cheddar
salt and pepper to taste
Greek yogurt to taste
-Preheat your oven to 350 degrees fahrenheit.
- Wash and dry your tomatoes. Slice them about 2 inches thick and place them on a foil lined baking sheet. Slice a bulb of garlic open across the top. Leave the cloves in the skin and place the bulb skin-side down on the foil with the tomatoes. Cut open the Fresno pepper in half and remove the seeds. Place the pepper halves skin-side down on the foil as well.
- Drizzle the olive oil across all the items that are on the foiled baking sheet. The oil will help them roast, so you want to make sure that each veggie has a little olive oil on top of it. Sprinkle with salt and pepper then put them in the oven for about 45 minutes.
- After the veggies are roasted, remove them from the foil and take the garlic out of the skin. They should be really soft at this point.
- Add all roasted veggies to a pot with the can of chicken stock. You can also use vegetable stock.
- Let this come to a boil without a lid on top and then reduce the heat to simmer the soup for about 10 minutes.
- Reduce the heat to low Using an immersion blender, blend thoroughly. You want to remove all lumps and break up all the tomato skin.
- Add the heavy cream and cheese and let simmer for another 5-8 minutes.
- Serve! I served mine with a spoonful of greek yogurt and some diced chives.
If you want a starch to eat with this soup, I would highly recommend the gougères I just posted. Noms away! :)
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