Roasted Tomato Soup With Garlic
A friend made this and it is outstanding! use more garlic and less rosemary
Steps
Preheat oven to 400f 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 saut 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.
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 apptit.
February 1998.
Ingredients
plum tomatoes, olive oil, garlic, fresh rosemary, fresh thyme, crushed red pepper flakes, chicken stock, fresh basil, french bread