• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Roasted Tomato Soup with Garlic

  • Recipe Submitted by on

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.

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