Gloomy days like today practically mandate tomato soup. This weekend, after much comparing of cooking blogs to determine what, exactly, I was going to splurge on cooking for me and the Boy, I stumbled upon a recipe that seemed like the Holy Grail of comfort food: grilled cheese on top of tomato soup. I know. Just take a second to really absorb the beauty of that statement.
I wish I could take credit for perfecting the right amount of flavors and ingredients that go into this recipe- but alas, it is the amazing Deb at Smitten Kitchen who deserves mad props.
This Wednesday, I’m challenging all of you to something I once thought impossible. Making soup from scratch is a time-consuming process, but so deliciously worth it nonetheless. This recipe is easy enough for even the most broke and kitchen-disabled of Brooklyn Bitches to whip up at home.
All you need:
3 lbs plum tomatoes (approx 10 tomatoes)
2 tbs olive oil
4 small cloves of garlic, unpeeled
¼ tsp dried thyme
¼ tsp crushed red pepper
4 c vegetable stock (I did two cans of garden vegetable to keep my costs low)
1 tbs raw onion, grated
1. Preheat oven to 400 and cut tomatoes in half lengthwise.
2. Wrap garlic cloves in tight foil packet.
3. Cover baking sheet in foil and place tomatoes on, cut side up.
4. Add salt, pepper, and drizzles of olive oil.
5. Add garlic packet to the tray.
6. Roast until tomatoes are brown and tender, and garlic is extremely mushy (approx 50-60 min).
7. Let tomatoes cool for about a half hour.
8. In the meantime, unwrap the garlic packet and peel cloves.
9. Place cloves, tomatoes, and accumulated juices in a blender and pulse until chunky puree appears.
10. Transer tomatoes to a pot, along with thyme, red pepper, and vegetable stock. Bring to a boil.
11.Reduce heat to a simmer and cook uncovered for 25 minutes.
12. Remove from heat. Season. Add 1 tbs grated raw onion.