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Roasted Tomato Soup with Garlic

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Soups/stews Tomato


  • 3 lb Plum tomatoes halved lengthwise
  • 8 tb Olive oil
  • 3 tb Minced garlic
  • 1 1/2 tb Fresh rosemary finely chopped or 1 1/4 ts dried
  • 1 1/2 tb Fresh thyme finely chopped or 1 1/4 ts dried
  • 1/4 ts Dried red pepper crushed (or more)
  • 6 c Chicken stock or canned low-salt broth
  • 6 tb Chopped fresh basil
  • 6 sl (1/4-in-thick) baguette


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 <> Posted to MM-Recipes Digest V4 #15 by on Apr 25, 1999