Side Pannel
Roasted Tomato Soup with Garlic
Roasted Tomato Soup with Garlic
- Recipe Submitted by ADMIN on 09/26/2007
Category: Tomatoes
Ingredients List
- 3 lb Plum tomatoes
- - halved lengthwise
- 8 tb Olive oil
- 3 tb Minced garlic
- 1 1/2 tb Fresh rosemary
- - finely chopped
- - or 1 1/4 ts dried
- 1 1/2 tb Fresh thyme
- - finely chopped
- - or 1 1/4 ts dried
- 1/4 ts Dried red pepper
- - crushed (or more)
- 6 c Chicken stock or
- - canned low-salt broth
- 6 tb Chopped fresh basil
- 6 sl (1/4-in-thick) baguette
Directions
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.
Transfer tomatoes and any accumulated juices to processor. Using on/off
turns, process until slightly chunky.
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.
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.
NOTES by Petra: Used about 3 cups chicken stock only; 6 cup seems way too
much. Substituted chipotle for the crushed red pepper - adds nice
southwestern zing.
Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive
oil. Roast until tomatoes are brown and tender, about 1 hour. Cool
slightly.
Transfer tomatoes and any accumulated juices to processor. Using on/off
turns, process until slightly chunky.
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.
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.
NOTES by Petra: Used about 3 cups chicken stock only; 6 cup seems way too
much. Substituted chipotle for the crushed red pepper - adds nice
southwestern zing.
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