Soup with roasted garlic, tomatoes, and cheese
Description
The recipe won't take much time. This savory soup with the spicy aroma of garlic, sweetness of tomatoes, fresh herbs, and cheese will melt away any chill.
Instructions
- 1
Step 1
1. Preheat the oven to 200 degrees and line two baking sheets with parchment paper. Cut the ciabatta bread into 6 slices, 1 cm thick, drizzle with 1 tablespoon of olive oil, and place on the baking sheet. Bake until golden brown.
- 2
Step 2
2. Remove the toasts from the oven, sprinkle each with 1 tablespoon of Gruyère cheese, and bake until the cheese melts. Remove the bread from the oven, cut each slice diagonally to make 12 pieces, and keep warm.
- 3
Step 3
3. Cut the tomatoes in half and place them in a large bowl. Add 2 tablespoons of olive oil, balsamic vinegar, sugar, salt, pepper, red pepper flakes, and Italian seasoning. Mix well. Transfer the tomatoes to a second baking sheet and roast in a preheated oven for 45 minutes.
- 4
Step 4
4. Trim 3 heads of garlic, add 2 tablespoons of olive oil. Wrap the garlic heads tightly in foil, place next to the tomatoes, and bake for 40 minutes. Once the tomatoes and garlic are done, let them cool slightly. Squeeze the garlic pulp into a bowl and discard the skins.
- 5
Step 5
5. In a large pot over medium heat, warm the remaining 2 tablespoons of olive oil. Add finely chopped onion and 2 cloves of minced garlic. Sauté until fragrant and the onion becomes translucent. Then add the roasted tomatoes (with their juices from the baking sheet) and the roasted garlic.
- 6
Step 6
6. Add chopped basil and parsley, mix well. Add hot chicken broth and croutons, cook uncovered for about 20 minutes.
- 7
Step 7
7. Add grated Parmesan cheese. Using an immersion blender, blend the soup until smooth. You can also do this in a regular blender. Add salt and black pepper to taste, if needed.
- 8
Step 8
8. Pour the soup into bowls, add 2 cheese toasts to each bowl, and serve.