While I still have one more Christmas celebration to attend, I need to stop eating all the holiday food. We don’t have any left… Hopefully, no one will offer me any more. (Please, I beg of you!)
Since I got an immersion blender from my in-laws for Christmas, I can finally (easily) make homemade tomato soup without so much fuss.
Husband and I both love tomato soup, and I got a recipe for it from “10 Things You Need to Eat,” a cookbook about all of the healthful things we should be putting into our bodies. (Some of the recipes are impossible and really nasty. Also, only buy this if you like lentils and beans (al) dente. Not kidding.)
The Roasted Garlic and Tomato Soup recipe is one of the few recipes I use. Roasted garlic AND tomato soup? Yes. Epic. Wonderful. I’m making this.
Unfortunately, the first time I made it, I had to use a mixing bowl to hold half the hot soup while I poured the other half into a standing blender (which I still use and love), and then switch. It was hot, messy and dangerous.
However, no more! Tonight, I’ll be making tomato soup easy as pie (without the calories). I am also making baked tilapia of a recipe I made up… Always an experiment at my house! (Kinda not safe to be at my house!)
I found a “recipe,” which is more like directions, for baked swai fillets. Well, I don’t have swai; I have tilapia… and they taste close to the same, right? Right.
Roasted Garlic and Tomato Soup
- 2 large heads of garlic
- 4 tablespoons olive oil
- 1 medium onion, finely chopped
- 1-26 oz. can crushed tomatoes
- 2 bay leaves
- 1 quart chicken or vegetable stock
- salt and freshly ground black pepper
- 1 teaspoon sugar
Preheat the oven to 375 degrees F.
Cut off the very tops of the garlic head (the part that looks like troll hair), and leave everything (even skin!) intact. Place the heads on a double layer of aluminum foil and drizzle with 2 tablespoons of olive oil. Loosely gather the foil around the garlic, leaving the tops exposed. Bake (no pan necessary) for about 30 minutes, until soft and tops start to darken. Set aside to cool.
Heat the remaining 2 tablespoons of olive oil in a 4-quart pot over medium heat. Add the onion and cook, partially covered, until soft and translucent (about 10 minutes). Add the bay leaves, stock, salt and pepper to taste, sugar, tomatoes and roasted garlic pulp into the soup.
Side note: The roasted garlic pulp is what you squeeze like a zit out of the skin of the garlic heads. Good luck. It’s hot and sticky but well worth the effort. Sometimes it will come out like absolute mush, and other times it will just be a softer version of uncooked garlic.
Bring the soup to a simmer, reduce the heat to medium-low and simmer, partially covered for another 30 minutes (where I’m at right now). Remove the bay leaves (unless you’re lazy like me and used a sprinkle of the dried variety) and use an IMMERSION BLENDER to puree the soup until smooth.
Heat oven to 350 degrees F.
Pam or oil or butter a 9x9x2 (or whatever variety you prefer) pan and set aside. Rinse tilapia (however many you want, but only two really fit in the pan) and pat dry.
Coat fillets in olive oil and dredge in a breadcrumb mixture of your choice. I use breadcrumbs, crushed unsalted peanuts, garlic salt and cayenne pepper for some kick. Salt and pepper to taste.
Bake 12-15 minutes (the bigger, the longer). Then, turn oven to broil and cook another two minutes, watching carefully so they don’t char.
Remove and serve with soup, unless you’re having something else. I don’t judge.
And that was this episode of “Dinner Tonight!” (I wish I were Alton Brown. That would be awesome.) Tomorrow, I’ll probably tell you how I attempted to make corn fritters! Should be fun!
UPDATE: Crap… I just found another piece of peanut butter fudge. Ohm nom nom nom…