Here is a delicious recipe that you should definitely try for the upcoming chilly fall days! I have a good amount of tomatoes from my garden and I wanted some new ideas to use my garden produce. My sister gave me this recipe and it was so fun and quite easy!
Roasted Garlic and Tomato Soup
2 1/2 lbs. tomatoes
Wash, core and cut in halves.
2 small yellow onions
Dice the onion.
6 garlic cloves
Remove the skin and leave whole.
Drizzle with 1/2 cup olive oil and generously add salt and pepper.
Transfer to a baking sheet. Bake for 25-30 minutes - until the onions begin to carmelize.
My tomatoes were so beautiful!
Transfer from the baking sheet to a stock pot. Add 1 quart of chicken stock, 2 bay leaves and 4 tsp. butter. Bring to a boil, reduce heat and simmer 15-20 minutes.
Take out bay leaves. Transfer to a blender or food processor. Puree and return to a second, smaller pot. (You will have to puree in 2-3 batches.)
Turn onto a medium heat.
Add 3/4 cup of heavy whipping cream and 1/2 cup chopped basil or dried basil (that is what I used).
To go with the soup, I made grilled cheese paninis. Take French bread and cut in half. Butter on the outside.
Add cheddar or colby cheese...grill in your George Foreman...and you have a delicious fall meal!
If you have enough to make a second batch, you can freeze this very easily. Just do not add the cream before you freeze. When you reheat, add the cream.
