Beth served this soup with grilled cheese croutons. You make a grilled cheese sandwich and cut it in crouton-sized squares.
10 plum tomatoes
6 cloves garlic, unpeeled
Brush with olive oil and season with a little salt. Roast on a tray or shallow baking dish for 1 hour at 350 F.
Dice one onion and sauté in a little butter or olive oil until softened. Add 1 tbsp honey and 1/2 tsp dried oregano.
Add tomatoes, garlic, and 4 cups vegetable stock to onions and simmer for 20-25 minutes, covered. Purée vegetables in blender and sieve to remove seeds.
Add salt and pepper to taste and serve with croutons.
Optional - Add 1/2 cup heavy cream if you need extra taste and calories.
6 cloves garlic, unpeeled
Brush with olive oil and season with a little salt. Roast on a tray or shallow baking dish for 1 hour at 350 F.
Dice one onion and sauté in a little butter or olive oil until softened. Add 1 tbsp honey and 1/2 tsp dried oregano.
Add tomatoes, garlic, and 4 cups vegetable stock to onions and simmer for 20-25 minutes, covered. Purée vegetables in blender and sieve to remove seeds.
Add salt and pepper to taste and serve with croutons.
Optional - Add 1/2 cup heavy cream if you need extra taste and calories.
