Braden Family Cookbook

Chuck Braden

Recipe Index

Often seen names

Home Page


OVEN ROASTED TOMATO & GARLIC SOUP                                            B. Flay


Oven Roasted Tomatoes:

4 plum tomatoes, halved lengthwise
2 garlic cloves, minced
2 tablespoons pure olive oil
Salt and freshly ground pepper
Preheat oven to 200 degrees F. Place the tomatoes cut side up on a baking
sheet. Combine the garlic and olive oil and brush the tomatoes with it,
then season to taste with the salt and pepper. Roast until dried and soft,
about 8 hours.

Garlic Chips:

1 cup pure olive oil
8 garlic cloves, peeled and sliced paper thin
Heat oil in a medium skillet until the oil begins to shimmer. Add the
garlic and cook until the slices begin to brown and curl. Remove with a
slotted spoon and drain on paper towels.

Tomato Soup:

2 tablespoons pure olive oil
1 medium Spanish onion, chopped
˝ cup white wine
4 cups chicken stock
2 cups canned plum tomatoes
6 roasted garlic cloves
Oven roasted tomatoes
2 tablespoons fresh thyme leaves
1 tablespoon honey
Salt and white pepper
Heat the olive oil in a large saucepan over medium high heat until it
begins to smoke and sauté the onions until golden. Add the wine, raise the
heat to high, and reduce until almost dry. Add the stock, canned tomatoes,
roasted garlic and roasted tomatoes and reduce by one quarter.
Puree the mixture in a food processor and pour into a large pot. Add the
thyme, honey and salt and pepper to taste and set aside until just before
serving time. Reheat over medium heat and pour into a large serving bowl.
Garnish with garlic chips.

Yield: 8 servings