Thursday, June 3, 2010

Roasted Tomato Soup

This soup always receives rave reviews. Have to thank my Mom for passing on the recipe. It can be served both hot or cold and frozen for future use before adding the fresh basil and croutons.



3 pounds 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
1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried
1/4 teaspoon (or more) dried crushed red pepper
6 cups chicken stock or canned low-salt broth
6 tablespoons chopped fresh basil
16 1/4-inch-thick multi-grain baguette slices


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 

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