Roasted Tomato Soup and Cheesy Garlic Bread

My friend Laurie told me about this soup on Sunday. I thought about it all day Sunday and on Monday promptly went to the store to buy the ingredients. Unless you are allergic to tomatoes... make this. It is deeeelicious.
The garlic bread isn't too shabby either.
Unfortunately by the time I had baked 20 dozen cookies, roasted the vegetables for an hour, prepared the soup....there was NO daylight left to take a good picture. So just trust me. This bread and soup is so yummy. And fall-y. And comforting. And...great. I think I am in love.

For the soup recipe click the link below. The only thing I did differently was use dried herbs instead of fresh, add a few extra cloves of garlic, aaaaand add a little splash of cream in each bowl to finish it off. Next time I may try a little drizzle of white truffle oil.

Roasted Tomato Soup

Cheesy Garlic Bread
1 loaf french bread--or ciabatta which I used
3-4 Tb butter or margerine (I use Smart Balance Light)
Granulated Garlic
Salt, Pepper
1 cup mozzarella cheese
1 cup cheddar cheese
1/4 cup parmesan cheese
Slice the loaf of bread in half lengthwise. Spread on butter or margarine. Sprinkle with a healthy dose of garlic and a little salt and pepper. Put the cheeses on top of the butter. Bake at 400 5-7 minutes and then turn on the broiler for a minute to brown the top.

1 comment:

  1. Looks heavenly...I am in love with Paradise Bakery's version--if I can beat that by making it myself, I will save some money! :)