Slow Cooking, Lazy Soup: Roasted Tomato And Roasted Garlic Soup

1. 1

   Preheat oven to 425u00b0F.

2. 2

   Cut the end off the heads of garlic, drizzle with EVOO and season with salt and pepper. Wrap them in foil and roast to soft, 40-45 minutes.

3. 3

   Reduce heat to 300u00b0F. Arrange halved tomatoes on a cooking rack set on a baking sheet so heat can circulate around the tomatoes. Drizzle with EVOO and season with salt, pepper and herbs of choice. Roast 2 hours.

4. 4

   When tomatoes are done, saute onions in EVOO, a turn of the pan, until soft, 10 minutes. Place roasted garlic cloves, half the roasted tomatoes, onions and canned tomatoes in a food processor, and puree until smooth. Place tomato base in a pot with the stock and stir to combine and heat through.

5. 5

   Chop remaining roasted tomatoes then stir into soup to give the soup some texture. Serve in shallow bowls topped with basil and cheese puffs or grilled cheese sandwiches alongside.

6. 6

   From

7. 7

   http://www.rachaelrayshow.com/food/recipes/slow-cooking-lazy-soup-roasted-tomato-and-roasted-garlic-soup/

* Per serving · 4 servings · Values may vary.