Directions: |
Directions:Garlic: trim the end of the garlic at the root end to expose the cloves. Place on a baking sheet and drizzle generously with extra virgin olive oil. Lightly salt and pepper. (cooking time is 35-45 minute
Baking Potatoes: Poke holes with a fork. Place onto the baking sheet next to the garlic. Drizzle generously with extra virgin olive oil. Lightly salt and pepper.(Cooking time 56-60 minutes)
Tomatoes:Arrange the tomatoes equally spaced on a separate baking sheet stem side down. Drizzle generously with extra virgin olive oil. Season with salt, pepper, thyme (Cooking Time 35-40 minutes)
Squish the garlic into a large mixing bowl (if you squeeze from the bottom the garlic should squeeze right out into the bowl) Drain all of the juice from the tomatoes into the bowl. Cut out the top and add the tomatoes to the bowl. I cut them into 1/4's and then use a potato mixer to mash the tomatoes into the bowl. Cut the potatoes in half and with a spoon dig out all of the flesh of the potatoes. Some people like the skin in as well, I do so I cut up on a cutting board small pieces of the skin and add that into the soup as well. It gives it a nice texture. Mash the 3 together.
In a large pot pour 2 cups of vegetable stock and heat to medium. - Stir in your tomato, potato, & garlic mixture. Once mixed in you can add more vegetable stock to your desired chunkiness. This is where you would add the shredded chicken if you chose to add in protein.
Once mixed, top with fresh basil and reduce heat to a simmer for 20 minutes. - Serve topped with your choice of shredded cheese. It goes great with a Colby/Jack. |
This recipe for Tomato Potato & Garlic Soup is from