Oct 28 2009
Recipe: Roasted tomato soup with garlic croutons
Roasted tomato soup with garlic croutons
Prep time: 1 hour
Cook time: 1 hour, 15 minutes
Serves 6
Recipe by Betty Rosbottom, "Sunday Soup" (Chronicle Books, $19.95, 168 pages).
INGREDIENTS
18 plum tomatoes
2 1/4 teaspoons black pepper
1 1/8 teaspoons kosher salt
3/4 teaspoon crushed dried rosemary
3 large garlic cloves, minced
1/2 cup olive oil plus extra
3 1/2 cups chicken stock, divided
2 tablespoons fresh basil
Garlic croutons
1 1/2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
2 cups bread cubes (1/2-inch dice), made from French bread, crusts included
1 1/2 teaspoons minced garlic
INSTRUCTIONS
Preheat oven to 375. Oil a large baking sheet generously.
Halve tomatoes lengthwise; remove seeds and membranes. Let drain.
In a large bowl, mix pepper, salt, rosemary, garlic and 1/2 cup olive oil and whisk to blend. Add tomatoes and toss well.
Marinate for 15 minutes.
Arrange tomatoes, cut side up, on the baking sheet. Drizzle any remaining oil mixture over them. Roast until tomatoes are softened and browned around the edges, about 50 to 60 minutes.
Place half the tomatoes in a food processor. Pour in 1 cup stock and pulse until puréed.
Coarsely chop remaining tomatoes. In a soup pot, combine the chopped and puréed tomatoes and remaining stock and bring just to a simmer. Season with salt.
For the croutons, melt the oil and butter in a heavy skillet over medium-high heat. Add bread cubes and cook, stirring, about 3 minutes. Add garlic and cook for another 2 minutes until bread is golden and crisp.
Garnish each serving with basil and croutons.
Per serving using low-sodium chicken broth: 340 cal.; 5 g pro.; 20 g carb.; 28 g fat (6 sat., 18 monounsat., 3 polyunsat., 1 other); 11 mg chol.; 599 mg sod.; 3 g fiber; 6 g sugar; 72 percent calories from fat.
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