Roasted Tomato Soup With Garlic

Name: Roasted Tomato Soup With Garlic
Prep time: 1 h
Total time: 1 h
Yield: 4 serving(s)
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)

Submitted by Chef Wanna Be

"A friend made this and it is outstanding! Use more garlic and less rosemary"

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Ready In:: 1hr
Ingredients:: 9
Serves:: 4

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

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 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.
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.
Makes 4 servings.
Bon Appétit.
February 1998.

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Reviews

i really liked this idea of roasting the tomatoes! mm mm i made the soup as directed here but then used it as a base because i wanted a chunky soup so i added a chopped onion, carrots, mushrooms and a acorn squash.. it was really yummy and i served it with cheese chunks. thanks for a great way to use up abundant tomatoes!

sprue