If you live in a foreign land, far from friends and family, and you find yourself in a mid – semester English – teaching slump, then we have just the soup for you! Comfort = tomato soup and grilled cheese. We usually try to avoid recipes that involve blending hot liquids, but once in a while we treat ourselves to this one because it’s so warming and flavorful. The best part (other than eating it) is the smell of the tomatoes and garlic roasting in the oven. Dustin saw this recipe on Epicurious last year and requested that we try it. The only change we make is doubling the garlic, and using salted butter instead of unsalted (both of which we tend to do in our recipes!)
Roasted Tomato & Garlic Soup
6 large tomatoes or 8-10 medium sizes tomatoes, halved lengthwise
6 garlic cloves, un-peeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
1/2 teaspoon dried oregano, crumbled
2 tsp. sugar
2 TBS. butter
3 cups chicken stock
1/2 cup heavy cream
- Place oven rack in middle position, and preheat to 350°F. Arrange tomatoes, cut sides up, and garlic in 1 layer in a large shallow baking pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.
- 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 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes. Purée soup in batches in a blender and pour back into the pot. Stir in cream and salt and pepper to taste and simmer 2 minutes.
- Serve with your favorite grilled cheese and/or Parmesan Wafers . The wafers are satisfyingly crunchy and cheesy. They don’t take long to make, and are a good topping for salad if you have extras.
- Preheat oven to 350°F. Line a large baking sheet with a nonstick pad (such as silicone).
- Stir together 3/4 cup coarsely grated Parmesan cheese and 1/2 TBS. flour in a bowl. Make small mounds on baking sheet about 2 inches apart, then lightly press them down to form small circles. Bake until golden, about 10 minutes. Cool 2 minutes on baking sheet, then carefully transfer each wafer to a rack to cool completely.