Tangy Tomato Garlic Soup

We're fortunate in that our neighbors rock! The people who live on either side of us are just awesome people and we all help each other out. One couple has two very fun dogs and we get to dog sit them when our neighbors go out of town.

Normally our neighbors will bring us a gift home from their trip as a thank you for watching the dogs, like playing with two awesome puppies isn't thanks enough! Recently they went to Athens, GA for a weekend and ate at a really cool restaurant called The Grit Restaurant! Like most of our friends, the neighbors knew a food related gift is always a safe bet with us so they purchased the restaurants cookbook and raved about the food there.

What's special about the cookbook and the restaurant is that it's vegetarian! All the food served and recipes in the cookbook are created for vegetarians by cooks Jessica Greene & Ted Hafer.

We did this tomato soup from the book recently and it was amazing. The apple cider vinegar really gives it a zing! Top with cheese, sour cream, or a buttery crouton and this recipe is golden!

Give this a try and if you're ever in Athens (we'll be taking a trip soon!), stop by The Grit and try their delicious vegetarian cuisine.

Tangy Tomato Soup
Recipe modified from: Jessica Greene & Ted Hafer
Serves 6*

Ingredients:
1 whole bulb of garlic, peeled (about 8 large cloves)
1 large yellow onion, finely chopped
Olive Oil
2 large ripe tomatoes, seeded and finely chopped (about 3 cups)
2 tbsp apple cider vinegar
1/8 cup vegan Worcestershire sauce (or regular if you're not vegan)
1/2 tbsp salt
1/2 generous tsp Dijion mustard
1/2 tsp granulated garlic
1/2 tsp black pepper
1 28-oz can diced tomatoes
2.5 cups of water
1/2 heaping tablespoon of cornstarch

Directions
In food processor, grind garlic cloves and 1/2 of chopped oinion until pureed. Add remaining chopped onion and grind on pulse setting, just until second addition of onion is very finely minced. Put in a small bowl, set aside.

Cover bottom of a large stockpot with a thin layer of olive oil and place over high heat. Add garlic and onion mixture and stir well, cooking until deeply browned. As onion and garlic cook, puree fresh tomatoes in food processor. Add to onion mixture and cook over high heat, stirring often. Add remaining ingredients except canned tomatoes, water, and cornstarch. Simmer mixture vigorously for at least 5 minutes.

Puree canned tomatoes in food processor and add to soup with water. In a small bowl, blend cornstarch with enough hot soup to make a thin paste free of lumps. Add paste to soup. Simmer gently for 5 min until think. Serve hot or at room temp.

* I halved the recipe- the original recipe served 12.