Happy Headcold ... er, I Mean Holidays!

The holidays are here, and how do I know this?  Might it be all of the hustling and bustling?  The light-up renegade reindeer that take over the town?  The social calendar bursting at the seams?  No, I know it's the holidays because I have come down yet again with my annual holiday head cold which makes me feel like my head is inside one of those bells that are ringing incessantly joyfully on high.  In the interest of spreading some holiday cheer though (instead of snot and bad karma), I thought I would share a little soup recipe that has me curled up and purring on the couch with a smile.  In full disclosure I should throw it out there that even though I am a self-proclaimed soup junkie, I did not make this soup myself, nor have I ever made this soup myself.  Apparently I am so pathetic that on every occasion I've had it, it has been fully due to Jay's efforts to ensure that I don't become a miserable bitch grinch.  He is a good man, and seems to know that the gift of a good soup will go far in benefiting my well-being, and subsequently, his as well.  So, here's to holiday colds, good soup, and the way they manage to point out the true gifts in our lives.  I hope you enjoy!

Roasted Garlic Tomato Soup 

Ingredients

• 
  4 whole heads of garlic
• 3 tablespoons olive oil 
• 3 tablespoons unsalted butter
• 2 medium onions, chopped 
• Salt and pepper
• 2 tablespoons chopped fresh thyme
• 1/4 cup all-purpose flour 
• 4 cups chicken broth
• 1/2 cup to 1 cup heavy cream (per your preference)

1. Preheat oven to 375°F; line a small baking sheet with foil. Use a sharp knife to cut about 1/4 inch off top of each garlic  head. Place garlic cut side up on baking sheet and drizzle olive oil over heads. Roast garlic until softened, about 45 minutes. Allow to cool slightly. When cool enough to handle, squeeze soft cooked pulp from each clove into a small bowl. (You should have about 1/2 cup soft garlic pulp.)  Note:  We prefer to roast the garlic in peeled, separated cloves for convenience & exceptional garlic dipping oil for later. 

2. Melt butter in a large pot over medium-high heat. Add onions and 1 tsp. each salt and pepper and cook, stirring often,until onions have softened, about 4 minutes. Stir in thyme (though fresh works best for flavor, dried can also be substituted successfully) and reserved garlic. Sprinkle in flour. Cook for about 1 minute, stirring, to incorporate flour. Pour in chicken broth and cream, increase heat to high and bring to a boil. Boil rapidly, stirring often, until slightly thickened, about 10 minutes.

3. Remove from heat and puree soup with an immersion blender in the pot, or in batches with a food processor, or blender. Return to pot, if applicable, and bring to a simmer over medium heat.  Season with salt and pepper and garnish with thyme. 

P.S. - That garlic infused olive oil that is left in your roasting pan?  It's kind of like the stocking stuffer to the whole soup thing.  (Jay really is a genius sometimes).  I highly recommend topping it with a dash of crushed red pepper flakes and enjoying it with some rosemary foccacia bread alongside your soup. :)