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Garlic confit & caramelized onion tomato soup recipe
For the garlic confit:
Ingredients
• 30 or more peeled garlic cloves
• Around 1 cup extra virgin olive oil
• 1 teaspoon kosher salt
• Sprigs of fresh thyme, optional
Directions:
• Preheat oven to 250 degrees F. In an oven safe baking dish, add in garlic cloves, olive oil, and thyme. You want the cloves to be fully submerged in oil. Cover and bake in oven until the garlic is golden and tender, about 2 hours.
• To store, cool down the garlic confit as quickly as possible and put it in an air tight jar in the fridge for up to a week.
For the rest of the soup:
Ingredients:
•3 pounds plum or Roma tomatoes, cut in half lengthwise
•2 tablespoons olive oil
•1 tablespoon kosher salt, plus more as needed
•1/2 tablespoon pepper
•3 tablespoons salted butter
•2 large yellow onions, sliced
•2 cups chicken stock (or more if you like the soup thinner)
•1 hunk Parmesan cheese rind
•3 sprigs fresh thyme
•1 bay leaf
•bunch of fresh basil, plus more for garnish
Directions:
•Make the roasted tomatoes. Preheat oven to 400 degrees F. Spread halved tomatoes out on a large, parchment-lined baking sheet. Cover with olive oil, salt, and pepper. Bake for about 30 minutes, until tomatoes are tender.
•While those cook, caramelize onions. Melt butter in a large pan over medium heat. Add onions and gently cook, stirring frequently, until the onions are deep brown and soft. Be careful not to burn them! This should take about 30 minutes.
•In a large soup pot over medium heat, add in 2 cups chicken stock, plus the caramelized onions, roasted tomatoes, and about 1 cup of the garlic confit. Stir to combine. Place in a Parmesan rind, plus thyme, bay leaves, and basil. Taste for seasoning, and add more salt and pepper as needed. Add crushed red pepper flakes if you like. Remove Parmesan rind, thyme stems, and bay leaves from the soup.
•Allow the soup to cool a bit, then using a blender or immersion blender, mix it until smooth. When ready to serve, heat it up over the stove. Enjoy!
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Recipe Video:
