Chunky Roasted Tomato, Potato And Garlic Soup

Ingredients

  • 1 bulb garlic, end trimmed to expose cloves
  • About 1/3 cup extra virgin olive (EVOO) for liberal drizzling, divided
  • Salt and pepper
  • 2 large baking potatoes
  • 3-4 pounds ripe heirloom, plum and/or vine-ripe tomatoes
  • 2 tablespoons fresh thyme
  • 2-3 cups chicken or vegetable stock
  • About 1 cup fresh basil, torn
  • Freshly grated Parmigiano Reggiano cheese

Description

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