Roasted Garlic and Tomato Soup with Bacon Gouda and Avocado Grilled Cheese

21 Feb

Tomato soup and grilled cheese sandwiches was one of my favorite meals growing up. It holds a special place in my heart, I remember having it at least once a week.  I loved dipping my cheesy sandwich into warm, creamy soup. I have come along way from Campbell’s and Kraft (not that there’s anything wrong with that). I guess you can say this is my more adult version of the childhood classic. It’s fresh, easy, and delicious and you don’t have to wait for a cold winter night to make it. It’s good all year round. 🙂

{I used black forest bacon for the sandwiches. If you don’t know about black forest bacon you have to try it. It’s one of the best things in the world.}

Roasted Garlic and Tomato Soup

Ingredients: (serves about 6)

15 whole Roma Tomatoes
6 Tablespoons Olive Oil, divided use
1-½ tablespoon Balsamic Vinegar
3 tablespoons Brown Sugar
1 tablespoon Salt
1 teaspoon Fresh Cracked Black Pepper
1 Tablespoon Red Chili Pepper Flakes
2 teaspoons Italian Seasoning
3 whole Heads Of Garlic (peels Left On), plus 2 cloves, chopped, divided use
1 whole Onion, chopped
1 bunch Lemon Basil (or Regular Basil), stems removed and chopped
¼ cups Flat-leaf Parsley, chopped
3 ½ cups Chicken Stock
1 cup Croutons
½ cup Shaved Parmesan Cheese


Preheat oven to 400 degrees F and line 2 baking sheets with foil.
-Cut the Roma tomatoes in half and place in a large bowl; add the 2 Tablespoons of olive oil as well as the balsamic vinegar and other ingredients down through the Italian seasoning to the tomatoes, and toss to coat; add to baking sheet to roast for 45 minutes.
-Cut the tops off of the 3 heads of garlic and add 2 Tablespoons of the olive oil; wrap the oiled heads tightly in foil, and place them next to the tomatoes to roast for 40 minutes.
-Once tomatoes and garlic are roasted, set aside to cool slightly until they can be handled; then squeeze the roasted garlic cloves out of their papers, discard papers and set aside the roasted garlic.
-In the meantime, in a large pot over medium heat, add the remaining 2 Tablespoons of olive oil, the chopped onion and 2 fresh, chopped garlic cloves. Allow them to become aromatic and translucent. Then add the roasted tomatoes (and all of their juice from the baking sheet), and the roasted garlic; add the basil and parsley and stir to combine; add the hot chicken stock  and allow to gently simmer without lid, for about 20 minutes.
-Finally, add the grated Parmesan cheese, and using a hand immersion blender, puree the soup until smooth and all tomatoes are completely pureed (if using a blender, work in small batches to puree- be careful to not overfill the blender, as hot soup can splatter); check the salt/pepper, and adjust, if necessary; keep soup warm.
-Ladle soup into serving bowls, and garnish with basil, parmesan cheese and croutons.


One Response to “Roasted Garlic and Tomato Soup with Bacon Gouda and Avocado Grilled Cheese”


  1. November 2013: #MonthofMeals - Mom Favorites - November 6, 2013

    […] recipe from Cooking Light Main: Brussels Sprouts Grilled Cheese, recipe from Heather Christo Roasted Garlic and Tomato Soup, recipe form Winter Monroe Dessert: Oreo Ice Cream Sandwich Cake, recipe from […]

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