20 degrees in Charleston???, where is some good old global warming when you need it? (yes yes I know anecdotal localized weather data hardly qualifies as empirical evidence in a global climate model evaluating long term trends... but its still funny ;) Bottom line its cold, soup is hot and roasted anything makes you feel all warm and fuzzy. Not to mention the glorious smell of roasted garlic that fills the house when your making this.
Soup:
8 Plum tomatoes, halved
2 small heads or 1 large head of garlic, halved (cut across the gloves so the garlic is exposed)
6 Sprigs of Thyme
4 Tbsp Olive oil
Salt and Pepper
1 Onion, diced
1 28oz can whole plum tomatoes
1 qt Chicken Broth
3 C Basil, torn in half
1/2 tsp crushed red pepper (optional)
Ravioli Recipe to follow (we made our own but you certainly don't have too)
Heat the oven to 400
Coat the tomatoes and garlic with olive oil and salt and pepper. Place the tomatoes (cut side up), garlic and a few sprigs of thyme on a lipped backing sheet. Roast in the oven for 45 mins. When done squeeze the garlic cloves out of their skin.
In a large stock pot, heat to med-high. Add 2 Tbsps of olive oil and then onions. Cook the onions down until translucent. Add the crushed red pepper, roasted tomatoes, roasted garlic, canned tomatoes, basil, (save some for serving), chicken broth and season with salt and pepper. Let simmer for 45 mins. With a stick blender or regular blender puree the tomato mixture. Taste. Adjust seasoning (salt and pepper)
Top with ravioli, fresh basil, and parm cheese.
Enjoy!
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