ROASTED GARLIC AND TOMATO SOUP |
Author: Tag Sale Tastes
- 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)
- Preheat oven to 400 degrees.
- 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.
- 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.
- 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.
- 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/
3.5.3251