Roasted Tomato Soup With Garlic

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 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)

Recipe

• 1 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.
• 2 transfer tomatoes and any accumulated juices to processor. using on/off turns, process until slightly chunky.
• 3 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.
• 4 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.
• 5 makes 4 servings.
• 6 bon appétit.
• 7 february 1998.