I wish we had the kind of weather that makes you want to eat a bowl of this soup. This weather is more conducive to making gazpacho. This soup is good enough to eat in any kind of weather.
First I roasted some garlic to add to the soup.
Slice the very top of the garlic heads off and drizzle them with olive oil. Wrap them in foil and place them in a 400 degree oven for about 40 minutes.
In a skillet, crisp some ground bacon in olive oil. The smokier the bacon the better.
Saute' 1 large diced onion in the grease.
Saute' just until the onion is softened.
I am lucky to live by really good vegetable markets that sell great produce really cheap. I bought sleeves of these heirloom tomatoes and paid only 1.00 for 8 tomatoes. I roasted a bunch of them in a 400 degrees oven for about an hour.
Here is the roasted garlic.
I slipped the tomatoes out of their skins and mixed them with the onions.
Then I squeezed in all of the roasted garlic. Pulse this in a food processor while adding some good chicken stock. Add salt and pepper to taste.
Add just a bit of cream to the soup. I added about 1/3 cup.
I used my rosemary no knead bread to make grilled cheese sandwiches.
Cut them into small cubes and serve them as croutons to eat with the soup. Kids will like this.