Roasted tomato soup with garlic

6 Servings

Ingredients

Quantity Ingredient
3 pounds Plum tomatoes halved lengthwise
8 tablespoons Olive oil
3 tablespoons Minced garlic
1½ tablespoon Fresh rosemary finely chopped or 1 1/4 ts dried
1½ tablespoon Fresh thyme finely chopped or 1 1/4 ts dried
¼ teaspoon Dried red pepper crushed (or more)
6 cups Chicken stock or canned low-salt broth
6 tablespoons Chopped fresh basil
6 slices (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.

SOURCE: Bon Appétit, February 1998 tried & busted by Petra <phildeb@...> Posted to MM-Recipes Digest V4 #15 by phildeb@... on Apr 25, 1999

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