Wasn’t it only a few weeks ago I was saying that Fall had arrived in Houston? Well it’s now as cold as a cast iron commode! Things happen in big ways here in Houston. Weather is no exception. It is totally normal to wake up in the morning and have temperatures hovering around 70F and then by dinnertime they have dropped 20 or more degrees. The thermostat is hovering in the low 50s now (it is predicted to drop into the 30s tonight) and let me tell you the house feels nippy. It seems that a nice pot of savory soup is what it will take to remove the chill. Being that I had a whole day of stay at home plans today I appraised the groceries on hand and decided a nice aromatic pot of Roasted Garlic & Tomato soup is on this evenings menu. To make the meal complete I will be making grilled cheese sandwiches and a green leafy salad to accompany the soup. I love shopping in my own refrigerator and pantry to inspire a recipe. That means I can experiment and create new things. This isn’t a new recipe per say but it is one you can improvise with and use the produce you have on hand.
Roasted Garlic & Tomato Soup
5 or 6 roma tomatoes cut in half (you can use any tomatoes you have on hand)
1 or 2 garlic bulbs split open or 12 or more garlic cloves
½ cup fresh basil or a few tablespoons of dried basil
4 cups vegetable stock / water
1 cup heavy cream
Salt & pepper to taste
Parmesan cheese grated
Line a sheet pan with parchment paper. Place cut tomatoes and garlic on the sheet pan and liberally drizzle with olive oil. Roast in the oven at 350F until the garlic and tomatoes begin to caramelize. Remove from the oven. On the stove bring the stock/water to a soft boil and add the roasted veggies. Chop the basil if using fresh and add it to the pot. Once the pot returns to a boil turn off the flame. Slowly add the heavy cream stirring. Using an immersion blender zhoom the soup to a creamy consistency. Taste and adjust seasoning accordingly. Serve hot sprinkled with the Parmesan cheese and a nice slice of crusty bread or a grilled cheese sandwich.
(Parve version can be made by adding coconut cream or unsweetened nondairy substitute of your choice)
Hi, I'm Chef Shoshana. I have been cooking as long as I can remember starting out in both of my grandmothers kitchens learning by observing and practice. Over the years I have cooked my way through all of life's moments; cooking for family, friends, and clients. For me cooking has always been an expression of caring and love. Each meal I prepare is a reflection of that. When I cook for a client I want them to feel as if the meal was made by a loved one especially for them. The blog section of my website is where you will find recipes & anecdotes from my daily experiences in the kitchen with both clients and family. I hope you enjoy!