Name: Roasted Tomato Soup with Garlic
Ingredients: 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

Does any of us know what an incredible thing it is that (Jonathan Edwards), who was a small-town pastor for 23 years in a church of 600 people, a missionary to Indians for 7 years, who reared 11 faithful children, who worked without the help of electric light, or word-processors or quick correspondence, or even sufficient paper to write on, who lived only until he was 54, and who died with a library of 300 books – that this man led one of the greatest awakenings of modern times, wrote theological books that have ministered for 200 years and did more for the modern missionary movement than anyone of his generation?

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats		Soups/stews, Tomatoes	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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 <phildeb@gmx.net>
Posted to MM-Recipes Digest V4 #15 by phildeb@ibm.net on Apr 25, 1999

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