OMG she is showing us another soup. Contrary to this blog, I do eat other things… things like doughnuts.
But this soup, seriously guys! It’s awesome, like beyond your normal awesome, maybe even epic. My pictures are so not doing it justice.
My journey to this soup started while I was shopping on amazon for a couple of new cookbooks. You know once you select a few items, it starts to suggest items for you, the Thug Kitchen came up for me.
So I goggled it, and came across their web site. Let’s just say you’re not going to let you kids hang out on this site. Their approach to recipe writing is…. Um…. Well if it was a movie it would be 18 +.
So make this… really, and then make some doughnuts, cause it’s all I’m offering up!
Roasted Garlic and Tomato Soup
[Adapted from http://www.thugkitchen.com/roasted_tomato_soup]
2 Tablespoons of Olive Oil
1 Can of No Sodium Whole Tomatoes (28 Ounces)
5 Garlic Cloves, Un-skinned
1 Potato, Peeled and Cut into 1 Inch Cubes
1 Small Head of Cauliflower, Cut into Small Chunks
1 Small Onion, Chopped
1 Teaspoon each of Dried Thyme and Rosemary
½ Teaspoon of Salt and Pepper
2 ½ Cups of No Sodium Chicken Broth
Pre-Heat oven to 325 degrees, and grease a baking pan with 1 tablespoon of the olive oil, and set aside.
Drain the can of tomatoes, and save the juice. Transfer the tomatoes to one side of the prepared baking sheet and roast for 30 min. In a large bowl add the potatoes, cauliflower and onions, with the remaining olive oil, thyme and rosemary. Mix it up and add to the baking sheet. Leave room for the garlic. Sprinkle the salt and pepper. Roast with the tomatoes for 40 mins, or until the cauliflower is slightly brown.
Remove from oven. Squeeze the garlic from their skin. Add everything to a blender including the chicken broth and reserved tomato juice. Blend it up really good, and warm up in a medium pot over medium heat. EAT ALL THE SOUP, that way you don’t have to share.