My favorite soup when tomatoes are in season.I have adapted it to canned tomatoes too.
Ingredients
- 2-3 pouds medium tomatoes
- 8 cloves garlic
- 3 shallots or 1 medium onion quartered
- 1/4 teaspoon dried rosemary
- 1 tablespoon dried thyme
- 1/2 cup olive oil
- 4 cups chicken stock
- 1/4 balsamic vinegar
- 2 teaspoon fresh basil or 1 teaspoon dried
- 1/2 ground pepper
- salt to taste
- Parmesan cheese for garnish
Directions
Preheat the oven to 400 degrees. Place the tomatoes, shallots (onions) rosemary and thyme in a 9x11 inch baking dish. Cover with the olive oil. Bake until the tomatoes begin to brown 15 to 20 minutes.
using slotted spoon, transfer the mixture to a heavy stockpot and add one half of the liquid from the baking dish. Discard or freeze the remainder. Add the chicken stock and simmer over medium heat until the tomatoes and the liquid are reduced by one third, about 15 minutes. Add the balsamic vinegar, basil pepper and salt and simmer 5 to 10 minutes. Puree in a blender or in batches in a food processor.
Strain the soup through a sieve into a tureen. Serve hot topped with freshly grated parmesan.
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Submitted 6/13/05.
Source: Caprial's cafe cookbook
Submitted By: Nicole Godby
nicole@open.org
Roasted garlic and tomato soup