The second it drops below 70 degrees in San Diego I immediately start dreaming of this tomato soup. I love it because it’s made with the simplest ingredients, yet it tastes so decadent and delicious. The key to making this soup taste so damn good is using high quality tomatoes and olive oil. I used big fat heirloom tomatoes and super high quality garlic infused olive oil and I swear you can really taste the difference in the final product. Trust me. Skip Starbucks this week and invest in the expensive tomatoes. PRIORITIES PEOPLE.
Roasted Tomato Soup
8-10 large heirloom tomatoes
1/2 white onion
5 garlic cloves
2 sprigs of rosemary
2 sprigs of thyme
1 large sprig of basil
2 cups chicken or veggie broth
High quality extra virgin olive oil
Salt and pepper
Cut tomatoes into fours and place on a baking sheet with olive oil, salt and pepper. Roast for 40 minutes (rotating half way through) at 450 degrees.
In a large saucepan, saute diced white onion on medium-high heat until they become translucent (8 minutes or so). Add in garlic and roasted tomatoes and stir with a wooden spoon. Add in your broth, stir, and bring to a boil. Place herbs on top and reduce to a simmer. Cover and let simmer for 20-30 minutes.
Remove herbs from the top and either place in a blender or use a hand held blender. Add salt and pepper to taste.
Serve with more fresh basil, Greek yogurt, and freshly ground black pepper.
Gluten Free Garlic Knots
1 1/4 Bob’s Red Mill Paleo Baking Flour
1/4 tsp salt
1/8 tsp Baking powder
2 tbsp water
1/4 cup olive oil
2 tablespoons grated Parmesan cheese
2 minced garlic cloves
1/2 tsp oregano
Preheat oven to 350°F and set aside an oiled baking sheet.
In a small bowl, combine Paleo Baking Flour, baking soda, and salt. In a large bowl, whisk together eggs, water, and 2 tbsp olive oil. Add flour blend and mix thoroughly. Let rest for 5 minutes.
Roll into 4 inch strips and cross the ends and fold on end into the middle.
Coat with a mixture of remaining olive oil, Parmesan cheese, oregano and minced garlic. Bake for 12 minutes or until center is cooked thoroughly and the edges are browned. Remove from the oven and coat with remaining olive oil mixture.