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

Preparation:

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.

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

Trackbacks/Pingbacks

  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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