ROASTED GARLIC AND TOMATO SOUP
Author: Tag Sale Tastes
Ingredients
  • 8 cloves garlic, peeled
  • 4 shallots, peeled
  • 2-3 pounds ripe tomatoes, cored
  • 2 stems fresh rosemary
  • ½ bunch fresh thyme
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 tablespoons balsamic vinegar
  • 3 14.5 cans chicken broth
  • 8-10 fresh basil leaves, chopped
  • Grated Parmesan cheese, optional (for serving)
Instructions
  1. Preheat oven to 400 degrees.
  2. Place garlic, shallots, tomatoes, rosemary, and thyme in a 9 x 13 baking dish. Drizzle with the olive oil. Season with salt and pepper. Roast for approximately 40 minutes, or until tomatoes begin to blacken.
  3. Place the roasted vegetables and herbs, along with any pan juices, in a large stock pot. Add balsamic vinegar and chicken broth. Bring to a boil, reduce heat, and simmer, uncovered, for 15 to 20 minutes, until reduced by approximately ⅓. Discard rosemary and thyme.
  4. Puree the soup using a stick blender (or in batches in a food processor or blender). Strain soup, if desired, to remove any tough tomato skins.
  5. Return soup to pot, add basil, and simmer until heated through. Sprinkle individual servings with Parmesan cheese, if desired, just before serving.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2023/08/26/roasted-garlic-and-tomato-soup/