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Categories:
tomatoes sweet onion garlic olive oil kosher salt freshly ground black pepper basil thyme chicken broth sour cream
Viewed: 54 - Published at: 8 years agoIngredients
- 3 pounds beefsteak or plum (Roma) tomatoes, preferably garden fresh
- 1 large sweet onion, sliced
- 2 garlic heads, peeled (about 20 cloves)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 5 cups chicken broth
- Sour cream for garnish
Method
- Position the oven racks so that they are evenly spaced.
- Preheat the oven to convection roast at 450F.
- Oil two large, shallow baking sheets.
- Wash, core, and halve the tomatoes.
- Arrange half the tomatoes on each baking sheet and scatter the onion over them.
- Add the garlic and drizzle the olive oil over the vegetables.
- Using a spatula, turn the vegetables until they are coated with the olive oil, then spread them out in a single layer.
- Sprinkle with the salt and pepper.
- Roast the vegetables for 15 to 20 minutes, until the onion begins to brown slightly.
- Puree the roasted vegetables in a food processor fitted with the steel blade or a blender in batches, adding the basil and thyme and some of the chicken broth to each batch.
- Add salt and pepper to taste.
- Serve the soup hot or cold with a dollop of sour cream.
