Garden Roasted Tomato Soup

Hey guys!  If you all are like me, you have loads of extra ripe tomatoes coming from your end of summer gardens.  I wanted to show you a recipe I made with all my tomatoes! 

Garden Roasted Tomato Soup

About 3 lbs of peeled garden tomatoes (cut into chunks)
2 onions cut into chunks
3 cloves of garlic, minced
salt & pepper
1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried
1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried
1/4 teaspoon dried crushed red pepper
6 cups chicken broth
6 tablespoons chopped fresh basil

Preheat oven to 400 degrees Put the tomatoes, onions and garlic  on cookie sheets, sprinkle with salt and pepper.

Drizzle both sheets of tomatoes etc. with Olive Oil

Roast for 40 minutes, or until the onions and tomatoes are nice and tender. (mine actually took closer to an hour, but I think it depends on your oven, so just keep an eye on it)

After the tomatoes are done, transfer tomatoes and any accumulated juices to processor, pulse until the tomatoes are still a wee bit chunky. Heat 3 tablespoons oil in large pot over medium-high heat,  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. Stir in fresh basil, remove from heat, and eat!

Here’s the end results! Oh yummy!  I topped our tomato soup with some Italian croutons and a little grated parmesan cheese!

Enjoy!

Missy

Technorati Tags: tomato soup,garden roasted tomato soup,how to make tomato soup