Roasted Tomato Soup with Garlic |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
3 pounds 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 |
1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried |
1/4 teaspoon (or more) dried crushed red pepper |
6 cups chicken stock or canned low-salt broth |
6 tablespoons chopped fresh basil |
16 1/4-inch-thick baguette 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 stock; 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.
|
|