Garlic Soup With Roasted Tomatoes And Eggs Recipe — Salt & Wind Travel (2024)

For The Confit Tomatoes:

• 1 pint whole cherry or grape tomatoes halved (about 20 to 30 tomatoes)
• 1 tablespoons extra-virgin olive oil plus more for garnish
• 2 unpeeled garlic cloves
• kosher salt
• Freshly ground black pepper

For The Soup:

• 1/4 cup extra-virgin olive oil
• 1 head garlic cloves peeled
• 6 cups low-sodium vegetable broth, chicken broth, or water

For The Poached Eggs:

• 4 large eggs

For Serving:

• 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 rimmed 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.

  (Can be made up to 4 days ahead of time. Store refrigerated in an airttight container until ready to use.)

  See Also

  Dairy-Free Zuppa Toscana Recipe (Gluten-Free )

• 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).

• 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.

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