Roasted Tomato Soup with Grilled Pimento Cheese

• Vegetarian

• Produce

  • 10 Garlic cloves
  • 1 Onion, large
  • 1 tsp Rosemary, Fresh
  • 1 tsp Thyme, fresh
  • 2 28 oz. cans Tomatoes, organic whole roasted

• Canned Goods

  • 3 tbsp Tomato paste
  • 4 cups Vegetable broth, organic

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Bread & Baked Goods

  • 4 slices Sourdough bread

• Dairy

  • 1 tbsp Butter
  • 1 Pimento cheese

Found on waitingonmartha.com

Ingredients

• 2 28 oz. cans of organic whole roasted tomatoes
• 1 large onion, chopped
• 10 garlic cloves, sliced
• 3 tablespoons of tomato paste
• 4 cups organic vegetable broth
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 4 tablespoons olive oil
• salt and pepper, to taste
• 4-5 slices sourdough bread
• pimento cheese
• 1 tablespoon butter

Directions

• Heat the oven or toaster oven to 425 degrees. Place the tomatoes on a baking dish and slightly crush or break with your hands, add garlic cloves, 2 tablespoons olive oil, and season with salt and pepper. Roast until garlic is soft and tomatoes are jammy, approx. 30 minutes. About 10 minutes before roasted tomatoes are done, begin heating 2 tablespoons of olive oil in a large heavy pot over medium-high. Add onion and season with salt and pepper. Cook until onion begins to soften. Increase heat to medium high, add tomato paste, rosemary and thyme; cook, stirring, until slightly darkened in color, about 2 minutes. Add roasted tomato mixture and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors meld, 15-20 minutes. Let cool slightly. Working in batches, pour tomato mixture in a blender until smooth and pour soup back into pot. Taste, then season with salt and pepper and put the lid on to keep warm while you make the pimento cheese bites.
• Cut the sourdough bread into smallish squares. Smear butter on outside sides of bread. Spread with pimento cheese and in a saute pan coated with cooking spray, saute on high to medium high until golden brown. Serve with tomato soup, and enjoy!