| Level: | Easy |
| Yield: | 8 servings |
Ingredients
- 4 plum tomatoes, halved lengthwise
- 2 garlic cloves, minced
- 2 tablespoons pure olive oil
- Salt and freshly ground pepper
- 1 cup pure olive oil
- 8 garlic cloves, peeled and sliced paper thin
- 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
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 391 |
| Total Fat | 35 g |
| Saturated Fat | 5 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 4 g |
| Cholesterol | 4 mg |
| Sodium | 606 mg |
Reviews
When we were about to make this soup, we did not realize that the oven roasted tomatoes were going to take 8 hours according to the recipe. That will teach us to read the recipe next time. Instead, I found a recipe to make oven roasted tomatoes by using the same ingredients and the same method as this recipe but less cooking. After 45 minutes at 400 degrees, they came out looking good.
I added about another cup and half of canned tomatoes in the soup. I decided to put a little cream in the soup after I pureed the mixture. It was just perfect for me. Everyone loved the soup and it was already gone by the end of the night. It was fresh for us! No more canned tomato soup for us.
Will make again!
I only cooked the oven-roasted tomatoes, but the dish came out awesome.
The only thing different I did was added alittle feta cheese right before serving the dish to my guest.
The only thing different I did was added alittle feta cheese right before serving the dish to my guest.
I made this last year…yumm!!! Now it’s staple around my home.
Very flavorful recipe and easy to prepare. My family has made it several times and it is always enjoyed. Excellent on a cold, rainy day.