Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Roasted Tomato and Garlic Soup

Original recipe from The Bonne Femme Cookbook
kept bybeberequin
recipe by

2 pounds ripe red tomatoes, cored, halved, and seeded
6 garlic cloves, peeled
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
2 cups low-sodium chicken broth
1 to 2 tablespoons sugar
1 teaspoon snipped fresh thyme

Preheat the oven to 400°F.

Toss the tomatoes and garlic with the olive oil on a large rimmed baking sheet; season with salt and pepper. Roast until the tomatoes are soft and starting to brown, about 20 minutes.

Transfer the tomatoes and garlic to a large saucepan. Add the chicken broth, 1 tablespoon sugar, and the thyme. Bring to a boil, reduce the heat, and simmer, stirring occasionally, for 10 minutes to meld the flavors.

Allow the soup to cool slightly. Working in batches, purée the soup in a blender until smooth. Return the soup to the saucepan; taste and add another tablespoon of sugar if more sweetness is needed. Reheat the soup gently. To serve, ladle into bowls.



Anonymous's picture
To prevent automated spam submissions leave this field empty.

Next Recipe

Kept by

1st Keep
beberequin's picture

Top Recipe Keepers

Share with Facebook