Taken from Smitten Kitchen, this biting, warming soup is so great for when the weather is cold and autumnal. Which, it wasn’t today, traitorously. The joys of meal-planning in advance, right?
3 pounds tomatoes, halved lengthwise
Kosher salt and freshly ground pepper
3 cloves garlic, unpeeled
1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/4 teaspoon (or more to taste) red pepper flakes
4 cups chicken or vegetable stock
Crusty bread, cut into short strips
Cheddar cheese, grated
1. About 2 hours before you want to eat, preheat oven to 400F. Line a baking sheet with foil and spread tomatoes out on it cut side up. Drizzle with olive oil and season with salt and pepper. Wrap garlic in foil, add to pan, and roast everything for about 45 minutes to an hour, until tomatoes are browning and garlic is very soft.
2. Cool tomatoes slightly, then add tomatoes, peeled garlic, and any browned bits from the pan to a food processor and pulse to a coarse puree.
3. Place tomato puree, thyme, red pepper flakes, and stock in a medium stock pot and bring to a boil. Simmer for 15 minutes.
4. Preheat oven to 350F. Spoon soup into 4 ramekins, top with bread strips and generous handfuls of cheddar. Bake on a baking sheet for 15 minutes. Broil for a few minutes to brown cheese, and serve.
So good, make it.
Also. I hate it when Steven is working long hours and I have to take my own pictures, bleah.