Ssoooooooo good. ‘Nuf said.
Roasted Garlic and Tomato Soup
4 cups cherry tomato
1 head garlic
1 tablespoon olive oil
1 medium onion
1/2 cup garbanzo beans
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
salt and pepper
2-3 cups veggie broth
Old bread for croutons
Olive oil for tossing with bread
- Preheat oven to 400˚.
- Take head of garlic and slice off the top so that the cloves are exposed. Brush generously with olive oil and wrap in aluminum foil. Place whole cherry tomatoes on a baking tray covered with aluminum foil. Place both the garlic and the tomatoes in the oven. Bake tomatoes for 25-30 minutes until soft and 30-40 minutes for the garlic.
- Once garlic is done, remove from oven and squeeze cloves out. You should have 5-6 decent size cloves of garlic.
- Once tomatoes and garlic are done (or almost done,) heat olive oil in a dutch oven or large pot. Dice onions and add to olive oil, cooking until onions are translucent, about 4-5 minutes. Stir in herbs, garbanzo beans, tomatoes, and roasted garlic and continue to cook for another 3-4 minutes. Pour in 2 cups of veggie broth, bring to a boil the reduce to a simmer. Let simmer for 20 minutes.
- While soup is simmering, dice or tear bread into cubes and toss with one to two tablespoons of olive oil. Bake for 10-15 minutes or until bread has dried out and browned. Remove from oven and set aside.
- Once soup has simmered, remove from stove-top and either using an immersion blender or regular blender, puree soup until smooth. If your soup is too thick, return to stove top and add more veggie broth until desired consistency is reached.
- Dish up and submerge your homemade crouton in the yummyness. Enjoy.
This soup is very “garden fresh” tasting. I think next time I’ll add some more chick peas or add half and half to make it a little more creamy. But nonetheless, it was delish.