Roasted Garlic and Tomato Soup

I’m on the back porch again, in my favorite spot (mentioned in day 1). I’m re-reading an amazing cookbook, Eat Like There’s No Tomorrow. Hans Rueffert is the author. It’s not only a cookbook, but has little excerpts about loving his family, sharing amazing food, and fighting cancer. I highly recommend you check it out.

My husband grew up with Hans, and has often shared stories with me of his afternoons in the kitchen at the Inn.  Hans family founded and still operates the Woodbridge Inn located in Jasper, GA. Hans is the main chef at the Inn. Hans story of fighting cancer was such an inspiration to me as my niece went through her diagnosis and treatment last year. I often visited his “FIGHT” story and reminded myself and Amber how every trial is an opportunity to become stronger, just like Hans. Watching your loved one go through treatment is so hard, especially when she’s like your own daughter. Hans included not only his fight of cancer, but also how the fight looked through the lens of his wife, children,and parents.  Thank you Hans for sharing your story with your community!

The recipe I’m posting today is straight out of Hans book (page 55 to be exact).

  • 3 heads of roasted garlic (discard the papery husk and roots)
  • 1 quart of chicken stock
  • 3 cups of fire-roasted crushed tomatoes (canned are fine)
  • 2 cups of rough torn bread (preferably dense, chewy farm bread or sourdough)
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon sea salt
  • coarse ground pepper to taste

In a large heavy pot, combine the chicken stock, garlic (both types), and the torn bread. Bring the stock to a slow boil, allowing the bread to become totally saturated. Using an immersion blender (or food processor), blend the stock until the bread is completely dissolved and the garlic is thoroughly pulverized. Next, add the crushed tomatoes, salt, and pepper.I like to have small chunks of tomatoes in the soup, but if you prefer it smoother you can add the tomatoes before you blend the soup. Adjust your seasonings and enjoy. The soup will last in the refrigerator for several days and is actually quite good with a dollop of sour cream.

Hans tops his soup with homemade Garlicky Skillet Croutons, which is also in his cookbook. Who doesn’t love homemade croutons?

Hans story is inspiring, his food is amazing, and his love for life is contagious! Wherever you are on your life journey, or whatever you are currently going through is totally doable with the love of God, family, and friends!


*** These statements have not been evaluated by the Food and Drug Administration. Information contained within this blog is not intended to diagnose, treat, cure or prevent any disease.

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