Wednesday, March 6, 2013

Paleo Roasted Tomato & Garlic Soup

I adapted tonight's soup recipe from Rachael Ray. Her dish calls for tomatoes, garlic and potatoes all roasted in the oven, then mashed together into soup. I subbed in some mashed cauliflower instead of the potato, and upped the seasoning a bit.

We all really liked this one. I served it with some spicy Italian sausage to add some protein to the meal. You could also add in some grain-free meatballs or even some chopped, cooked chicken.

Paleo Roasted Tomato & Garlic Soup
adapted from Rachael Ray

1 bulb garlic, end trimmed to expose cloves
About 1/3 cup olive oil
salt & pepper
3-4 lbs. plum or vine-ripened tomatoes
2 tbs. chopped fresh thyme
one batch garlic mashed cauliflower
2-3 cups organic chicken or vegetable broth
About 1 cup fresh basil, torn
toasted pine nuts, for garnish

Preheat oven to 425. Drizzle garlic with olive oil and season with salt and pepper. Wrap tightly in aluminum foil.

Drizzle tomatoes with olive oil and sprinkle with chopped thyme, salt and pepper.

Place potatoes and garlic on top rack of oven, and tomatoes in bottom or middle. Cook tomatoes and garlic until the tomatoes begin to char on the edges and have their skin burst a bit, about 35-40 minutes.

While tomatoes and garlic are roasting, prepare mashed cauliflower.

Once garlic is cool enough to handle, squeeze the roasted cloves into a big pot. Add the cooked juice from the tomatoes and mashed cauliflower. Use a potato masher to combine, then add tomatoes themselves. Continue to mash with potato masher.

Add broth to pot to thin the soup and stir to combine. Heat over low to integrate everything. If you've had difficulty breaking down your tomatoes, you can always use a stick blender to process them more smoothly, if desired.

Taste and season as necessary (I added a little more salt and some Italian seasoning). Stir in torn basil and garnish with toasted nuts, if using.

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