here, exactly the way I found it.
But, I was in one of those moods. The mood where I don't leave the kitchen until the sink is full of dishes and the counters are lined with cooling racks, loaded with goodies. The unfortunate part was, its not quite cool enough to do that so the entire house was a bit warmer than was appreciated. It always happens when the mornings start getting cooler, and I get that fall itch to start making soups, roasts, and sweet goodies.
I wanted to blog about this, not so I could share some wonderful recipe I developed, but so next fall, when I feel like defying the last of summer's heat, I will know just where to find the perfect recipe to use up the last of those fresh, garden tomatoes.
2 tablespoons olive oil
2 large or 4 small cloves garlic, unpeeled
1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/2 teaspoon dried crushed red pepper
4 cups chicken stock
6 1-inch slices from a large loaf of sourdough or bread of your choice, buttered, cut into cubes and toasted until hard.
1 tablespoon grated raw onion
1 cup coarsely grated cheddar (or more to taste)
Make soup: Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper. Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Place on center rack of the oven and roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.
Create cheddar lid: Preheat oven to 350. Arrange four ovenproof soup bowls, crocks or large mugs on a large, foil-lined baking sheet. Stir grated onion into the warm soup. Float bread cubes in each bowl and divide grated cheese generously over top. Bake soups on tray for 15 to 20 minutes, until cheese on top is bubbling and brown at the edges. Serve immediately.
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My Blog List
My Favorite Reads
- Bride & Groom First and Forever Cookbook
- Deceptively Delicious
- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
- Martha Stewart's Hors D'Oeuvres Handbook
- The Art & Soul of Baking
- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home