One of my favorite food blogger’s, Gabby Dalkin of What’s Gabby Cooking, dishes up some seriously tasty treats every week. Sometimes they are super sinful like these slutty brownies and occasionally they are fairly healthy, like the Fiery Roasted Garlic Tomato Soup (originally posted by The Cozy Apron) I tried out last week. Though the brownies would only ever be a rare treat in our home (the picture makes these incredibly tempting!), the soup recipe has been filed away for repeat appearances at our dining table for years to come. A word of caution: this soup is FIERY – so if you can’t stand the heat get out of the kitchen…just kidding…but you might want to tone down the red pepper flakes a bit!
As a note, I omitted the roasted garlic part (sadly I have a sensitive stomach to fresh garlic) and adapted the recipe to make it a bit lighter. If you want the full garlicky recipe pop over to What’s Gabby Cooking – and enjoy her beautiful pics while you’re there!
Fiery Tomato Soup adapted from What’s Gabby Cooking/The Cozy Apron
2 Tbsp + 1 tsp Olive Oil
15 whole Roma Tomatoes
1-½ Tbsp Balsamic Vinegar
3 Tbsp Brown Sugar
1 Tbsp Salt
1 tsp Fresh Cracked Black Pepper
1 Tbsp Red Chili Pepper Flakes (or less if you aren’t a fan of heat)
2 tsp Italian Seasoning (I just threw in a dash or two each of oregano, thyme, basil, rosemary and marjoram)
3 whole Heads Of Garlic (Peels Left On) Plus 2 Cloves, Chopped, Divided 4-5 Tbsp minced garlic
1 whole Onion, Chopped
1 bunch Lemon Basil (or Regular Basil), Stems Removed And Chopped
¼ cups Flat-leaf Parsley, Chopped
Chicken Vegetable Stock
½ cups Grated Parmesan Cheese
Preheat oven to 400 degrees F and line a baking sheet with foil.
Cut the Roma tomatoes in half and place in a large bowl; add 2 Tablespoons of olive oil, balsamic vinegar and other ingredients through the minced garlic to the tomatoes, and toss to coat. Spread over baking sheet and roast for about 60-80 minutes (they should looked fairly pruney).
Once tomatoes and garlic are roasted, set aside to cool slightly, until they can be handled.
In the meantime, in a large pot over medium heat, add 1 tsp of olive oil, the chopped onion and 1tsp of minced garlic. Allow them to become aromatic and translucent. Then add the roasted tomatoes (and all of their juice from the baking sheet). Add the lemon basil and parsley and stir to combine. Add the hot vegetable stock and allow to simmer without lid, for about 20 minutes.
Add the grated Parmesan cheese, and stir. Using a hand immersion blender, puree the soup until smooth and all tomatoes are completely pureed (if using a regular 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 to taste, if necessary.
Ladle into serving bowls, maybe top with a couple tsps of Parm cheese and enjoy!
Prep time: 25 min/Cook time: @ 1.5 hours