Roasted Garlic and Tomato Soup

I am in a fall state of mind. 

I can’t help myself. 

I don’t want summer to be over, not at all.  I love the warmth.  However, this Ohio girl is very accustomed to changes in seasons.  It is like I have seasonal ADHD, I can only stay in one season for 3, 4 months tops.  Then I am anxiously awaiting the next season.  Exception to this rule of mine is winter…I can handle December being cold and snowy, but then I am done, over it, ready for spring.  So why do I live in Cleveland?  I ask myself that daily every February….

The rainy and cooler weather yesterday shoved me further into this fall feeling.  All I wanted was a warm bowl of soup and a crusty grilled cheese sandwich.  Instead, I had a cup of  Campbell’s Cream of Tomato Soup at work, that for 2 nights in a row I spilled down the front of me.  It definitely was not what I had in mind….so I am rectifying that today.  Plus, I am getting myself a bib. 

Truth be told, Campbell’s Tomato soup isn’t half bad…But this blog is not about getting a can opener out and nuking condensed soup in the microwave.  Nopers.  I am making tomato soup from scratch and guess what?  Chicken Butt??  No silly…It was rather simple and quick and delicious! 

 

 

Roasted Garlic and Tomato Soup

Serves:

Adapted from: Pioneer Woman and Eat, Live, Run.

 

Ingredients

  • 4 Tbsp Butter
  • 1 medium Onion (yellow), finely diced
  • 3 Tbsp All-Purpose Flour
  • 4 Cloves Roasted Garlic, crushed
  • 2 Cups Diced Tomatoes ( fresh or canned)
  • 3 Tbsp Sugar
  • 1 + 1/2 Cups Whole Milk
  • 46 oz. Tomato Juice
  • 1/2 Cup Sherry Cooking Wine
  • Salt and Pepper to taste
  • 1 tsp Olive Oil

 

Directions

Roast garlic.  Chop off the very top of garlic head.  Drizzle with about 1 tsp olive oil.  Wrap in tinfoil (like a Hershey Kiss) and place in a 350°F preheated oven for 30 minutes.  Remove from oven and let cool until it can be handled.  Squeeze out cloves when ready to use and crush with a fork. 

In a dutch oven, melt butter over medium-high heat.  Add onions and crushed roasted garlic.  Saute until onions are translucent.  Sprinkle flour over onions and stir for 2 to 3 minutes.

Pour in milk and whisk to combine, removing any clumps.  Add tomatoes, tomato juice, sherry, sugar, salt, and pepper.  Bring to a simmer.  Carefully transfer soup to a blender and/or food processor.  Process until soup is smooth.  ( Tip: This step can be omitted if you like chunky tomato soup or only do a portion of the soup, giving you a kinda chunky soup )  Return soup to dutch oven and place over low heat until ready to eat.

Top with cheddar cheese or sour cream.  Oh and crackers are lovely as well! 

Serve alongside grilled cheese or just some crusty bread.  Enjoy! 

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