Serves 4 (though closer to 6 if served in mugs)
3 pounds plum tomatoes, halved lengthwise
2 tablespoons olive oil
2 large or 4 small cloves garlic, unpeeled
1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/4 teaspoon (or more to taste) dried crushed red pepper
4 cups chicken or vegetable stock
Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper (I used 1 full teaspoon of Kosher salt).
Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.
Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree.
Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and a adjust seasonings to taste.
Serve alongside your favorite grilled cheese sandwich. My recipe follows.
Do ahead: Soup can be prepared one day ahead, and kept covered in the fridge.
Grilled Cheese Sandwiches
4 slices of hearty bread – I like 100% whole wheat in thick slices
4 slices of sharp cheddar
1 tablespoon roasted garlic butter – the recipe for this is on the website
Smear the outside of the bread with the roasted garlic butter. Put one slice of buttered bread, butter side down on a panini press or preheated skillet, add two slices of cheddar, top with the other piece of bread, butter side on top. Cook on medium heat until hot and gooey.
If you’re using a stove top skillet you may want to put a lid on the skillet for the first few minutes to help the cheese melt.
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