Tomato Basil Soup with Roasted Garlic Oil
It’s still cold af here in NYC (two days after a big ass snow storm) and I’ve been cravinggggg creamy tomato soup with grilled cheese!
I love dipping grilled cheese in tomato sauce…I mean there is nothing better! I’ve also been obsessed with making my own roasted garlic oil which is super easy to make. I drizzled the oil all over the soup and it was HEAVEN!
Try it below and let me know what you think!
Ingredients
1.5 lb tomatoes on the vines, chopped (about 5 tomatoes)
1 shallot, finely chopped
4-5 basil leaves
a dash of heavy cream (this is optional if you want to make it dairy free but it makes it super silky!)
1/2 cup vegetable or chicken stock
salt & pepper, to taste
Roasted Garlic Oil
1 full bottle of grape-seed oil (16oz can)
1 head of garlic (all the cloves separated)
Grilled Cheese (optional lol)
sharp cheddar cheese
gouda cheese
mayo for grilling of the the bread (duh!)
Directions
Roasted Garlic Oil: Pre-heat oven to 275. In an oven safe pot (preferably a small cast iron pan), pour the entire can of grape seed oil in the pan then add all the garlic cloves to the pan. Make sure the garlic is covered in the oil. Cover the pan with aluminum foil and let it roast for one hour. After an hour, 4-5 cloves of the roasted garlic and to the cooked down tomatoes and pour the rest of the cloves and the oil in a container.
The oil will keep for about a week. Pour it on everything!
Note: Grape seed oil is a flavorless oil so your garlic will roast and really take on the flavor of the grape seed oil. one word…BOMB!
In a deep pot on medium heat, add about 2 tablespoons of extra virgin olive oil add the chopped tomatoes and shallots to the pot, stir to combine to coat with olive oil. Season with salt & pepper. Let the tomatoes and shallots cook down for about 45 minutes until they are nice, jammy and releasing their liquid!
When the tomatoes are starting to cook down, add the basil leaves. Also, add the roasted garlic garlic cloves once they are done and stir to combine to let the cloves get all into the tomatoes and shallots.
Add everything into a blender or food processor and blend until smooth.
Pour everything back into the pot and add in the vegetable stock and heavy cream, stir to combine. The vegetable stock adds flavor while thinning it out slightly and the heavy cream adds richness. Taste to adjust seasoning.
Serve in a big bowl and and drizzle the roasted garlic oil all over. Serve with a big slice of grilled cheese!
ENJOY!