Roasted Tomato Soup with Garlic
There’s something about tomato soup and grilled cheese sandwiches that trigger memories of lunchtime as a kid. This version is a tad more grown-up using roasted tomatoes, herbs and sauteed garlic.
Ingredients:
3 lbs plum tomatoes, halved lengthwise
8 tbsp olive oil
3 tbsp minced garlic
1 1/2 tbsp finely chopped fresh rosemary or 1 1/4 tsp dried
1 1/2 tbsp finely chopped fresh thyme or 1 1/4 tsp dried
1/4 tsp (more/less) dried crushed red pepper
6 cups chicken stock or canned low-salt broth
6 tbsp chopped fresh basil
16 1/4" thick baguette slices
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 saute 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.
