Recipes

Roasted Garlic and Tomato Soup

• 1 head garlic
• 2 lb (1 kg) Ontario Greenhouse Tomatoes
• 2 tsp (10 mL) olive oil
• 1 Ontario Onion, chopped
• 1 Ontario Carrot, diced
• 1 cup (250 mL) vegetable or chicken stock
• 1/4 cup (50 mL) chopped fresh basil or parsley
• 1 tbsp (15 mL) balsamic vinegar
• Pinch cayenne pepper
• Salt
• 1/2 cup (125 mL) croutons

Cut off top 1/4-inch (5mm) of garlic head; remove any peel that comes away easily. Place garlic cut side down in small foil-lined dish; bake in 400°F (200°C) oven for 30 to 45 minutes or until tender. Let cool enough to handle; squeeze out garlic from cloves into small bowl.

Meanwhile, peel tomatoes; cut in half, remove seeds and chop. In large saucepan heat oil over medium heat; cook onion and carrot for a couple of min. or until softened. Add tomatoes, vegetable stock and garlic; bring to boil. Reduce heat, cover and simmer for 15 minutes or until tomatoes are soft. Transfer to food processor or blender; purée until smooth. Return to saucepan; stir in basil, vinegar, cayenne and salt. Serve sprinkled with croutons.