Roasted Tomato Soup with Garlic


3 Lbs plum tomatoes, halved lengthwise
8 Tbsp Olive Oil

1-1/2 Tbsp Dried Minced Garlic
1-1/4 tsp Dried Rosemary
1-1/4 teaspoons Dried Thyme
1/4 tsp (or more) Red Pepper Pizza Flakes
6 Cups chicken stock
6 Tbsp chopped fresh basil

16  1/4-in-thick baguette slices


Preheat oven to 400°F. Lightly oil a baking sheet, on which you place tomatoes, cut side up. Sprinkle with salt and pepper. Drizzle tomatoes with 3 Tbsp olive oil. Roast until tomatoes are brown and tender, about 1 hr. Cool slightly.

Transfer roasted tomatoes and any accumulated juices to food processor. Using on/off turns, pulse/process until tomatoes are slightly chunky.

Heat 3 Tbsp oil in a large, heavy pot, over low heat. Add garlic and sauté until fragrant, about 1 min. Stir in tomatoes, rosemary, thyme and dried crushed red pepper, increase heat to medium. Add chicken stock; bring mixture to a boil. Reduce heat to a simmer and cook, uncovered, until soup thickens slightly, about 25 min. Remove from heat.

(This recipe can be prepared up to 1 day ahead. If making ahead, cool the soup at this point, 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 tbsp oil. Transfer sliced bread to large, very lightly oiled baking sheet. Broil croutons until golden, about 2 min per side. Serve toasted bread with (or on top of) hot soup.