Roasted Tomato Soup with Garlic

1. 1

   Preheat oven to 400F.

2. 2

   Place tomatoes, cut side up, on large baking sheet.

3. 3

   Sprinkle with salt and pepper.

4. 4

   Drizzle tomatoes with 3 tablespoons olive oil.

5. 5

   Roast until tomatoes are brown and tender, about 1 hour.

6. 6

   Cool slightly.

7. 7

   Transfer tomatoes and any accumulated juices to processor.

8. 8

   Using on/off turns, process until slightly chunky.

9. 9

   Heat 3 tablespoons oil in large pot over medium-high heat.

10. 10

    Add garlic and saute until fragrant, about 2 minutes.

11. 11

    Stir in tomatoes, rosemary, thyme and dried crushed red pepper.

12. 12

    Add chicken stock; bring to boil.

13. 13

    Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes.

14. 14

    Remove from heat.

15. 15

    (Can be prepared 1 day ahead.

16. 16

    Cover and refrigerate.

17. 17

    Rewarm soup over medium-high heat before continuing.)

18. 18

    Stir in basil.

19. 19

    Season to taste with salt and pepper.

20. 20

    Meanwhile, preheat broiler.

21. 21

    Brush both sides of baguette slices with remaining 2 tablespoons oil.

22. 22

    Transfer to large baking sheet.

23. 23

    Broil croutons until golden, about 2 minutes per side.

24. 24

    Serve with soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.