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Roasted Tomato and Garlic Soup

Original recipe from The Bonne Femme Cookbook
kept bybeberequin
recipe by
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Ingredients: 

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.

 

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