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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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from bunky cooks - /2010/04/roasted-tomato-soup/ Ingredients:
3 lbs tomatoes |
1 large onion, sliced |
7 garlic cloves |
3 sprigs fresh thyme |
1/4 cup extra-virgin olive oil |
kosher salt |
fresh ground pepper |
1 quart low sodium chicken broth |
1 bay leaf |
Directions:
1. Preheat oven to 450 degrees.
2. Wash and cut tomatoes in half (if you use anything smaller than a Campari tomato, leave it whole). Place them on a large baling sheet with the onion, garlic and thyme. Drizzle olive oil over the veggies and sprinkle with Kosher salt and a few generous turns of freshly ground pepper. Give everything a toss. Roast in the oven for 25 to 30 minutes until the veggies are carmelized.
3. Remove the thyme sprigs and pour the mixture into a medium sized stock pot or Dutch oven. Be sure to get all the juices. Add chicken broth and the bay leaf. Bring to a boil. Simmer for 25 to 30 minutes. Let cool slightly and then puree by either an immersion blender or puree in a regular blender (for a smoother texture). You can also strain the mixture if you want a more elegant soup.
4. Check for seasonings. Serve immediately or refrigerate (no longer than 2-3 days) and reheat later.
5. Garnish with a dollop of creme fraiche or other toppings, as desired.
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