This soup reminds me a lot of the tomato basil soup served in La Madeline, but richer as the result of the roasted garlic. I serve this soup with parmesan toasts, a grown up replacement for the grilled cheese sandwiches that paired with tomato soup growing up. This soup takes some time, but it's really simple to put together which makes it great for even weeknight dinners.
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Roasted Garlic Tomato Soup
1 head of garlic
2 tablespoons olive oil
1 tablespoon butter
1 large carrot, diced
1 celery rib, diced
1/4 large yellow onion, diced
1 28 ounce can crushed tomatoes
2 1/2 tablespoons fresh basil, chopped
1 teaspoon sugar
2 cups half and half
1/2 cup Parmesan cheese, divided
loaf of french bread
Preheat oven to 400 degrees.
Cut off the top third of the head of garlic.
Carefully transfer the soup to a blender and puree until smooth.
Brush bread slices with olive oil
Source: Adapted from the Homesick Texan