Summer colds are kind of the worst. I mean, it’s not like I ever really want to voluntarily sign up for a cold but there’s something about being feverish and sniffly when it’s hot outside that just doesn’t work for me.
My Italian grandmother believes anything can be cured with a huge dose of garlic and somehow that has stuck with me through the years. So, it was only natural that I craved a garlicky broth, but something mellow and sweet, not something so intense you’d wilt flowers when you’d talk.
Yes, the slow-roasting of the tomatoes takes a little time but it’s really more patience than effort. And, if you’re more organized than me, you might make them ahead of time so you have them ready for a rainy day.
Er, or a sunny day where sniffles set it and garlic soup are in order.
Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Garlic Soup With Roasted Tomatoes And Eggs Recipe
- 1 pint whole cherry or grape tomatoes halved (about 20 to 30 tomatoes)
- 1/3 cup extra-virgin olive oil divided plus more for garnish
- 1 medium garlic head cloves separated
- Kosher salt and Freshly ground black pepper
- 1 1/2 liters low-sodium vegetable broth, chicken broth, or water (about 6 cups)
- 4 large eggs
- 1/2 medium jalapeño chile charred, seeded, and minced (optional)
- 1 medium firm-ripe avocado seeded and thinly sliced
- Fresh Italian parsley or cilantro leaves finely chopped, for garnish (optional)
- Crumbled feta or Cotija cheese for garnish (optional)
- 1 medium lime quartered, for serving (optional)
- Toasted bread for serving (optional)
- Make The Confit Tomatoes: Heat an oven to 225°F and arrange a rack in the middle. Slice tomatoes in half, then drizzle with 1 tablespoon of of the olive oil, salt, and pepper.Add two garlic cloves, toss to coat then transfer to a baking sheet lined with parchment paper and slow roast until the tomatoes are shrunken and drier but still left with a little moisture (so a little less dry than sun-dried tomatoes), this can take anywhere from 2 to 4 hours depending on the size of the tomatoes.
- Start The Garlic Broth: Slice the remaining garlic cloves as thin as possible (this will help them melt into the olive oil instead of being big chunks of garlic). Heat the remaining olive oil in a medium saucepan over medium heat. Stir in the garlic and cook until golden brown, about 5 minutes.
- Add the broth, raise the heat, and bring to a boil. Lower heat, so the broth is simmering, cover, and cook until the broth is infused with garlic flavor, at least 15 minutes. Season generously with salt and freshly ground black pepper.
- Poach The Eggs: When broth is well flavored, crack eggs into small cups. Carefully slip eggs into the broth and poach until cooked through, about 3 to 5 minutes (you should be able to cook 2 to 4 eggs at a time depending on the size of the saucepan).To serve, divide tomatoes, charred chiles (if using), avocado, herbs, and cheese among bowls. Top with broth, add 1 to 2 poached eggs to each bowl, add a lime wedge and bread, then serve.