Ingredients
The following ingredients have 4 Servings
- For the soup: 2 heads garlic
- ends trimmed to expose the cloves
- Roma or plum tomatoes
- quartered lengthwise
- EVOO – Extra Virgin Olive Oil
- for drizzling plus 2 tablespoons
- Salt and pepper
- 2 tablespoons pickled thyme leaves
- 2 tablespoons butter
- 2 medium onions
- thinly sliced
- 1 large bay leaf
- 1 quart chicken stock
- 1 28-ounce can San Marzano tomatoes
- 1/2 to 3/4 cup heavy cream
- to your taste
- For the garlic bread: 1 loaf rustic Italian bread
- 1 stick butter
- 8 cloves garlic
- grated
- Grated Parmigiano-Reggiano
- A handful parsley
- chopped
Instruction
- For the soup, heat oven to 400°F
- Drizzle garlic with EVOO, sprinkle with salt and pepper then wrap tightly in foil
- Roast 45 minutes to 1 hour until caramelized and soft
- Cool to handle then squish cloves away from the skins; mash into a paste
- On a rimmed baking sheet, drizzle tomatoes with EVOO and season with salt, pepper and thyme
- Roast 25-30 minutes until the edges caramelize and the tomatoes soften
- Turn off the oven and turn on the broiler
- Heat a soup pot over medium heat and add EVOO, 2 turns of pan
- Melt butter in hot oil then add onions, bay leaf, salt and pepper
- Cook onions until very soft but not caramelized, 15-20 minutes
- Add stock and tomatoes, and bring to boil
- Lower heat and simmer 20 minutes to break down tomatoes
- Add in roasted tomatoes and pasted garlic
- Purée soup with a stick blender, stir in cream to taste
- Keep over low heat until ready to serve
- For the garlic bread, slice open the loaf of bread lengthwise, leaving an edge attached
- In a small pot, melt the butter over low to medium heat; add the grated garlic to the butter
- Toast the bread under the broiler for about 5 minutes
- Brush or pour the garlic butter over the bread, sprinkle with parm then return to the broiler until the cheese stars to bubble
- Top with chopped parsley
- Serve soup with cheesy garlic bread alongside
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