| 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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