Oven-Roasted Tomato & Garlic Soup

8 servings
  • Oven Roasted Tomatoes:
  • 4 plum tomatoes, halved lengthwise
  • 2 garlic cloves, minced
  • 2 tablespoons pure olive oil
  • Salt and freshly ground pepper
  • Garlic Chips:
  • 1 cup pure olive oil
  • 8 garlic cloves, peeled and sliced paper thin
  • Tomato Soup:
  • 2 tablespoons pure olive oil
  • 1 medium Spanish onion, chopped
  • 1/2 cup white wine
  • 4 cups chicken stock
  • 2 cups canned plum tomatoes
  • 6 roasted garlic cloves
  • Oven roasted tomatoes
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon honey
  • Salt and white pepper
Oven Roasted Tomatoes:
  • Preheat oven to 200 degrees F. Place the tomatoes cut-side up on a baking sheet. Combine the garlic and olive oil and brush the tomatoes with it, then season to taste with the salt and pepper. Roast until dried and soft, about 8 hours.

Garlic Chips:
  • Heat oil in a medium skillet until the oil begins to simmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon and drain on paper towels.

Tomato Soup:
  • Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke and saute the onions until golden. Add the wine, raise the heat to high, and reduce until almost dry. Add the stock, canned tomatoes, roasted garlic and roasted tomatoes and reduce by one-quarter.

  • Puree the mixture in a food processor and pour into a large pot. Add the thyme, honey and salt and pepper to taste and set aside until just before serving time. Reheat over medium heat and pour into a large serving bowl. Garnish with garlic chips.

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