So, hello everyone! I made something delicious in The Half Ginger Kitchen, my feet are killing me! I should actually be in bed but I just had to share what I made.
Now, I don’t like using recipes. I really don’t. If someone can tell me how to do something that is different. I don’t like opening a cookbook and following a cookie cutter recipe. If I did that all the time there would be many houses on fire (see post Chicken Fried Evil). Alton Brown, Paula Dean, and several others will never know the tears their recipes put me through. So, I’ve decided that I’m no longer following them. I’m making shit up as I go.
I did have to google the proper way to roast garlic, but I just needed temp for that. But that’s how far I took the seriousness of my from scratch soup. The only thing I didn’t do myself was the chicken stock and that’s because I didn’t have a chicken carcass to boil for a hour or two. But it still turned out AMAZINGLY AWESOME! Oh, and the cream. I used Kalispell Kreamery Half and Half. Not only to support a relative’s business, but because it’s some of the best stuff available.
So here it is.
Kas’ Soon to be Famous Homemade Creamy Tomato and Roasted Garlic Soup
Roast The Garlic:
Take a bunch of garlic, and peel off the skins. Keep the cloves together and some of the skin on them. Rub them with olive oil. Oven. 400 degrees Fahrenheit. 30-35 minutes.
Forget it until the timer goes off.
Chop Tomatoes and onions
I used 5 Roma tomatoes and about half an onion. I chopped them up into neat little bowls like on the Food Network.
That’s the oven with the garlic in it.
I got distracted while the garlic was roasting, but that’s okay. Because I got everything else prepped. Once the garlic is done, you should be able to take out the cloves from their husks by holding the end of the bunch and pushing on the butts of the cloves with a fork. Make sure it’s cooled first.
Then, mix 2 tablespoons of butter, the onion, and ‘some’ garlic (I literally just put some in it. I had chopped it up and put about 2 cloves in it, if we needed t be exact). You want to be a vulture here. Do not leave this alone. Use a low heat and stir constantly. I actually didn’t burn it, but knowing my luck I could have.
This stage usually only takes about three minutes of stirring and not burning. If you burn it you must start over.
Next, we add our tomatoes and chicken stock. Now, I didn’t peel my tomatoes, and it made the soup chunky. So I highly recommend peeling the tomato. It doesn’t effect the flavor, but if you don’t mind a chunky soup don’t worry about it.
It’s not going to look very good at this point, but GIVE IT TIME! It will look better. You can season it at this stage with salt and pepper, or you can wait until the end. I seasoned both here and the end. Bring this chunky mess to a boil and them let it simmer for a while. I think I did 8 minutes.
While that is simmering, dig around in your mother’s kitchen. “Why would I do that?” you may be wondering. Well, you do it BECAUSE you might find this:
I was SO EXCITED! I was tripping over myself with excitement. Until, I realized it wasn’t working. I tried everything and it wouldn’t work. So after the simmer, I did this:
I did it by HAND! I have a tendency to do things by hand anyway, but this was ridiculous. I stood there for a while, chunking away. More and more and more chunking. So that happened.
I then poured the soup back into the pot and added the delicious KK cream! Oh it was awesome! So whisk that in, and wha-la! Soup.
BUT! Then something else happened. I was re-assembling the food processor and I heard a click I hadn’t heard before. I checked the top of the bowl and BOOM!
I didn’t realize that I needed to use more force to get it to work. So, I decided that it was okay and I RAN IT ANYWAY through the PROCESSOR! BOOM!
It got rid of more chunks and helped thicken the soup. It was awesome.
I topped it with parm cheese and it’s fabulous!
These are my dishes from the food processor, I wanted to show that I was actually able to use it!
Yum yum yum in my tum!