Rachael Ray: Roasted Garlic Tomato Soup + Cheesy Garlic Bread

ADVERTISEMENT

Rachael Ray: Roasted Garlic Tomato Soup + Cheesy Garlic Bread

When the weather turns consistently cold, your dinner menu likely beging to look a little different. Rachael Ray described that period of time as “tomato soup season” because warm bowls of soup become a staple in her diet. One of her go-tos is her Roasted Garlic Tomato Soup, which she loves to serve with homemade Cheesy Garlic Bread. Rachael was thrilled to share her go-to recipe with her audience, to show viewers why homemade is so much better than canned. Don’t let any current cans in your house go to waste, but once they’re used up, replace them with this incredible recipe!

To find out how to make it at home, click next page.

ADVERTISEMENT

Rachael Ray: Roasted Garlic Tomato Soup + Cheesy Garlic Bread Recipe Ingredients

Rachael Ray: Roasted Garlic Tomato Soup + Cheesy Garlic Bread

It’s tomato soup season once again! Rachael Ray shared a delectable recipe for Roasted Garlic Tomato Soup and Cheesy Garlic Bread. Add it to your weekly menu! (stuart_spivack / Flickr)

  • Roma or plum tomatoes – quartered lengthwise
  • salt and pepper
  • 2 tbsp butter
  • 1 large bay leaf
  • 1 28-oz can San Marzano tomatoes
  • 2 head garlic – trimmed to expose the cloves
  • extra-virgin olive oil – for drizzling
  • 2 tbsp pickled thyme leaves
  • 2 medium onions – sliced thin
  • 1 qt chicken stock
  • 1/2 to 3/4 C heavy cream

For the Bread:

  • 1 stick butter – grated
  • a handful parsley – chopped
  • grated Parmigiano-Reggiano
  • 1 loaf rustic Italian bread
  • 8 cloves garlic – grated

ADVERTISEMENT

Rachael Ray: Roasted Garlic Tomato Soup + Cheesy Garlic Bread Recipe Directions

For the Soup:

  1. Heat the oven to 400 degrees
  2. Drizzle the garlic with extra-virgin olive oil then add a dash of salt and pepper
  3. Wrap the garlic tightly in foil
  4. Roast for 45-60 minutes until soft and caramelized
  5. Cool to handle then squish the cloves away from the skins and mash into a paste
  6. On a rimmed baking sheet, drizzle the tomatoes with extra-virgin olive oil and season with salt, pepper, and thyme
  7. Roast for 25-30 minutes until the edges caramelize and the tomatoes are soft
  8. Turn off the oven and turn on the broiler
  9. Heat a soup pot over medium heat and add extra-virgin olive oil
  10. Melt the butter into the hot oil and add bay leaf, onions, salt, and pepper
  11. Cook the onions for 15-20 minutes until soft but not yet caramelized
  12. Add the tomatoes and stock
  13. Lower the heat and simmer for 20 minutes to break down the tomatoes
  14. Add the pasted garlic and roasted tomatoes
  15. Puree the soup using an immersion blender, then stir in the cream
  16. Keep over low heat until ready to serve

For the Garlic Bread:

  1. Slice the loaf of bread open lengthwise, leaving one edge attached
  2. In a small pot, melt the butter over low to medium heat
  3. Add the grated garlic to the butter
  4. Toast the bread under the broiler for about 5 minutes
  5. Brush the garlic butter over the bread, then add the parmesan
  6. Return to the broiler until the cheese begins to bubble
  7. Top with chopped parsley and serve alongside the soup

ADVERTISEMENT

Leave a Reply

Your email address will not be published. Required fields are marked *

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.