Roasted Garlic Tomato Soup |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
You can make roasted garlic in your toaster oven without turning on the whole oven, or leave it out for a plainer tomato soup with less steps. At any rate, don’t forget the grilled cheese for dunking!
1 head garlic
1 yellow onion
5 large tomatoes, diced in chunks
2 cups chicken (or vegetable) stock
Loose handful of basil leaves, chopped
Sprinkle of salt and pepper
½ cup grated parmesan cheese (optional)
Preheat toaster oven to 350 degrees, then slice the top off the head of garlic so that each clove is exposed. Place in a ramekin or in foil on your toaster oven’s tray, and drizzle with olive oil. Roast until cloves are soft, about 25 minutes.
Dice onion and sauté in a tablespoon of olive oil over medium heat, stirring often, until it becomes translucent. Add tomatoes to a large saucepan over medium heat, adding the onions and stirring to combine. When combined, add the 2 cups of chicken stock and the basil leaves.
When the garlic is cool, squeeze it from the cloves and into the soup. It should be soft and darkened, and the flavor, while delicious, will be much milder than raw garlic. Add it all and simmer. Puree into soup with an immersion blender or a regular blender in batches. Pour into bowls and dollop with a spoonful of sour cream and a sprinkle of basil.
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