Tomato Soup (1 of 115+)

Tomato Soup
A recipe needed in order to use all of the wonderful bounty from the garden.

• 3 lb. tomatoes, cored and halved
• 8 fresh thyme sprigs
• 4 garlic cloves
• Salt and freshly ground pepper, to taste
• 5 Tbs. olive oil
• ½ cup grated Parmigiano-Reggiano cheese
• 1 onion, chopped
• 3 ½ cups chicken stock
• 3 slices rustic bread, toasted

Preheat an oven to 275°F.

Put tomato halves, cut sides up, on a baking sheet. Scatter the thyme & garlic on top of the tomatoes. Season with Salt & Pepper and drizzle with 3 Tbs. of the olive oil. Roast until the tomatoes have dried slightly and some of the skins have burst (@ 2 hours).

Pass the roasted tomatoes through a food mill. In a large saucepan over medium heat, warm the remaining 2 Tbs. oil. Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the pureed tomatoes, stock and bread and simmer for 5 minutes.

Using a stick blender or blender, puree the soup and season with salt and pepper.
Serve with a garnish of parmesan cheese & croutons.