Truth: This soup was inspired by the copious amounts of cookies currently taking up residence in my freezer.

You see, I have quite the stash. They’re just sitting there… already made, rolled, and just begging to get baked! Which might sound like all kinds of awesome if you have, say, a super fast metabolism, or if you’re one of those people with rock solid – self control, but I fall short in both of those categories.

Self control… what an ambitious concept! I really must try and learn it one day.

To snap myself out of the idea of just eating them all so they’d be out of the house for good (which inevitably would just lead to me baking more – let’s be real), I made us some soup, of the lovely tomato variety, and added a few cheese toasts… because everything is better when cheese and toast are involved.

It was a very adult move on my part and I felt very proud of my cookie control. High five to me. Now let’s chit chat soup style!

Tomato soup is just one of those classic meals that always hits-the-spot. Add some super simple cheese toast on the side, and boom – you’ve got yourself one heck of meal, folks!

Let’s explore what makes this pot o’ soup so darn special, ok?!

Roasted GARLIC! Mmmmm. Roasted garlic is the ish! I could seriously eat a whole head straight out of the oven… as long as I wasn’t kissing anyone that day.

To keep our roasted garlic company thyme, onion, a pinch of crushed red pepper, basil, and tomatoes, join the party. Tomato soup keeps things light and easy, while really bringing it home flavor wise.

I call that a major win.

Tomato soup also freezes really well! I packed half our batch into a giant mason jar and it made a perfect quick meal over the weekend. Freezer meals are life savers!

I lightly adapted this recipe from Recipe For Joy, a new book by Robin Davis. It’s part memoir, part cookbook, and a nice and easy light read with scrumptious recipes at the end of each chapter. I always like a book that ends with food!

*I was sent a copy of this book, but no compensation was given for this review. All opinions are, as always, my own.

Tomato and Roasted Garlic Soup with Cheese Toasts – Adapted from Recipe for Joy by Robin Davis

Serves 4-6

(I cut the recipe in half, since it’s just me and I would be overwhelmed with so much soup, but feel free to double this recipe if you’re feeding a lot of people)

Ingredients:

1 large head of garlic

2 tablespoons olive oil (divided)

1 cup onion, chopped

1/4 teaspoon crushed red pepper

1/2 tablespoon fresh thyme, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon fresh basil (you could also play with the herbs and use rosemary or italian seasoning), chopped

(2) 14 1/2 ounce cans of diced tomatoes with juices

1 1/2 cups vegetable broth

1 bay leaf

Small baguette, cut into 1/2 inch thick slices

1/4 cup grated cheese (asiago, parmesan, and Romano would all work)

Directions:

Preheat oven to 375 degrees (F). Cut the top of the head of garlic, and remove some of the outer papery layers. Place in a small baking dish, drizzle with about 1/2 tablespoon of olive oil, and roast for 45-50 minutes. When the garlic is cool enough to handle, squeeze the garlic cloves into a small bowl, add the remaining oil from the baking dish, and using a fork mash into a paste.

In a large pot heat one tablespoon of olive oil over a medium flame. Add onion and cook until it begins to soften, about 5 minutes. Add crushed red pepper, thyme, salt, pepper, and any other dried herb you may choose to use, and cook for 1-2 minutes before adding the tomatoes, vegetable broth, and bay leaf. Bring soup to a simmer, then reduce heat to low and cook for 25-30 minutes, letting the onions and tomatoes get very soft. Stir in the basil and roasted garlic paste for the last few minutes of cooking, then remove the bay leaf and transfer soup to the blender. Puree soup to desired consistency, and adjust spices as needed.

For the Cheese Toasts:

Preheat oven to 400 degrees (F). Lightly brush the tops of the sliced baguette with olive oil, and then sprinkle with cheese. Place the toasts on a baking sheet lined with parchment paper and bake for 3-4 minutes, or until the cheese is lightly golden and melted.

Top each bowl of soup with a toast and enjoy!