Serves 4 Starters or 2 Meals
This soup is so delicious. If you are a vegan, omit the Parmesan cheese. Garlic is natures antibiotic and a great cold/flu buster. With 2 heads of garlic, you may never be sick again after eating this soup.
Dose of positivity 🙂
2 heads of garlic
½ cup vegetable stock
½ cup red wine
1 398ml can whole plum tomatoes (use a good quality Italian tomato, makes a huge difference)
1½ cups sun dried tomatoes, thinly sliced
1 small red onion, chopped
Pinch of cayenne pepper
1 teaspoon dried thyme
1 teaspoon onion powder
2 tablespoons Parmesan cheese (omit for vegan version)
Handful of fresh basil, chopped
Extra-virgin olive oil, for roasting garlic
Sea salt and pepper to taste
Preheat oven to 400 degrees F.
Start by roasting the garlic. This is really easy. Cut off the top of each head and drizzle with olive oil. Coat well, so it doesn’t burn in the oven. Place on a baking sheet and bake in oven for 25 minutes. Check it frequently to ensure it isn’t burning.
Meanwhile, prepare the soup. In a large soup pot, over medium-high heat, add the red wine and onion. Sauté for 5 minutes to soften the onions. Stir in all the spices, including salt and pepper, and cook for another minute to release the flavors. Add the vegetable stock, can tomatoes, and sundried tomatoes. Bring to a gentle boil, breaking up the tomatoes with your spoon. Reduce heat to low and let simmer.
Once the garlic is ready, squeeze the garlic out into the soup. You may have to wait a couple minutes to let it cool before handling it. Stir in the Parmesan cheese and basil.
Using a blender, or food processor, safely ladle soup into the blender and blend to your desired consistency. I used a hand-held blender and left it a little chunky.
Ladle into bowls and enjoy! I served it with gluten free toast for dipping. So good!