Such a simple soup! Filled with flavor!
I followed Ray's recipe pretty closely, except I used dried basil. Fresh is hard to find this time of year. I also stirred in some heavy cream near the end for a creamy base.
I served the soup with a grilled turkey and Swiss sandwich.
- 1 bulb garlic, end trimmed to expose cloves
- about 1/3 cup olive oil for drizzling, divided
- salt and pepper to taste
- 2 large potatoes, peeled and sliced
- 1 large can whole tomatoes
- pinch dried thyme, rubbed
- pinch dried basil, rubbed
- 2 to 3 cups chicken or vegetable stock
- freshly grated Parmesan cheese, optional
- Preheat oven to 425ºF.
- Drizzle garlic with some oil and season with salt and pepper. Wrap tightly in a foil pouch and roast 35-45 minutes or til light golden and tender.
- Arrange the tomatoes on a large baking sheet and drizzle with oil. Season with thyme, and salt and pepper, and roast in the center of your oven til skins burst and they are charred at the edges, 35-40 minutes.
- Squish all the roasted garlic cloves into a large bowl. Add the juice from the tomatoes and mash with potato masher to combine. Add tomatoes and mash. Add mixture back to the pot with the stock to thin soup a bit.
- Add potatoes to pot and simmer 15 minutes, or til potatoes are tender.