Roasted Tomato Soup With Garlic |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A friend made this and it is outstanding! Use more garlic and less rosemary Ingredients:
3 lbs plum tomatoes, halved lengthwise |
8 tablespoons olive oil |
3 tablespoons minced garlic |
1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried rosemary |
1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried thyme |
1/4 teaspoon dried crushed red pepper flakes |
6 cups chicken stock (or, to make recipe vegetarian, use vegetable stock or low-sodium vegetable broth) or 6 cups canned low sodium chicken broth (or, to make recipe vegetarian, use vegetable stock or low-sodium vegetable broth) |
6 tablespoons chopped fresh basil |
16 slices french bread (1/4-inch-thick slices) |
Directions:
1. Preheat oven to 400°F Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.
2. Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky.
3. Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken or vegetable stock/broth; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper.
4. Meanwhile, preheat broiler. Brush both sides of baguette slices with remaining 2 tablespoons oil. Transfer to large baking sheet. Broil croutons until golden, about 2 minutes per side. Serve with soup.
5. Makes 4 servings.
6. Bon Appétit.
7. February 1998.
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