Roasted Tomato Soup With Fresh Herb Oil and Croutons

"The best tomato soup I have ever made, and the best recipe I have found to date. Recipe comes from an organic farms website."
 
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Ready In:
1hr
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • The soup: Preheat oven to 425°F Spread oil over the bottom of a shallow.
  • baking dish and pour in tomatoes and juices. Mix in shallots and salt and pepper and drizzle the top with olive oil.
  • Cook for 35 – 45 minutes or until juices have thickened and slight charring has occurred. Let cool slightly, then blend in a food processor or pass through a food mill using the finest disk. Roasting seems to soften the seeds to where they are barely noticeable, so, unless you want a very smooth texture, using the processor is certainly acceptable. Correct seasoning and, if the flavor is too sharp or acidic, whisk in additional olive oil until flavors balance.
  • Fresh herb oil: Place all ingredients into a blender and blend on high for 20 – 30 seconds. Use immediately or cover and refrigerate for up to 4 days (oil will separate with storage but comes together easily when whisked).
  • For the Croutons: Heat oil and garlic cloves over medium heat in a medium sauté pan.
  • When oil shimmers, add bread, tossing to coat with oil. Sprinkle on remaining ingredients and cook, tossing frequently, until golden. Discard garlic.
  • To Serve: Reheat soup and blend with a whisk. Drizzle with herb oil and serve with croutons on the side.

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