Roasted Tomato Soup with Stuffing Croutons

3 cups of tomatoes – any kind I like to do a mix of cherry and cocktail tomatoes and I always use Houwelings Tomatoes
1 small head of garlic cut in half horizontally so all the cloves are exposed
1 teaspoon salt (for tomatoes )
1/2 cup of olive oil
1 shallot – chopped
3 – 4 cups of chicken broth
3/4 cup half and half
1 teaspoon salt
1 teaspoon pepper
1 teaspoon In Emily’s Kitchen Signature Spice Blend
1 tablespoon red wine vinegar

First slow roast the tomatoes in a casserole baking dish with the half head of garlic, tomatoes, 1 teaspoon salt and 3 cups of tomatoes.
Roast tomatoes at 300º for at least 45 minutes and up to and 1 1/2 hours.
After the tomatoes have roasted, add 2 tablespoons of olive oil in from the tomatoes baking dish into a large stock pot.
Add the shallots to the stockpot with the tomato infused olive oil. Allow the shallots to sauté on medium heat for 5 minutes.
Then ladle the tomatoes and their juices directly from baking dish into the stock pot.
Add the roasted cloves of garlic to the tomatoes, squeezing the garlic cloves out of the garlic skins.
Cook the tomatoes, shallots and garlic down with a teaspoon of salt, pepper and In Emily’s Kitchen Signature Spice on medium low heat for 5 minutes.
Then add in the chicken broth and simmer for 10 minutes. After 10 minutes, add the tablespoon of red wine vinegar. This helps give the soup a little brightness!
Using a hand blender, puree the tomatoes directly in stockpot. As the hand blender is going in the soup, slowly add the half and half to prevent the milk from curdling.
Taste to see if you would like to season with any more salt and pepper.
If soup is to your liking serve in a bowl with a handful of stuffing croutons on top!

Simple toss the stuffing in parmesan cheese and olive oil and place onto a baking sheet in one even layer. Toast the stuffing for 8 minutes at 350º

with love + salt

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