Roast Garlic Soup
I pretty much bring lunch every day to work. Since we have absolutely no way to heat up food and most of the food needs to be shelf-stable even in hot weather (which is always...it feels).
As the spring heated up into summer (in April), I got into the habit of roasting, weekly, a head of garlic and a pan of tomatoes along with anything else I wanted to roast/eat that night. These two staples could then sustain me through multiple meals during the week without needing to fire up the oven. The garlic would get wrapped up and into the fridge. The tomatoes go into a jar covered with oil and then into the fridge.
One of the meals I swear on is this roast garlic soup with rice. It's like a risotto without the cheese and with a soupy component. It's creamy with a wholesome texture.
you need: roast garlic, onion, flour, rice, a few roast tomatoes, stock
-Saute the onion in oil until it's soft.
-Add in flour to become a pseudo-roux.
-Add the stock, the tomatoes, and rice.
-Let simmer until the rice is done.