Roasted Tomato Soup

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Are you looking for the perfect main course, or side dish to serve to your Valentine this week?  Get closer to their heart with the delicious roasted flavors packed into this simple soup! For Recipe and Photos, click see more

Roasted Tomato Soup

Ingredients

27 Campari Tomatoes; halved

2 small sweet onions; quartered

1 small head garlic

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

 1/4 teaspoon crushed red pepper

3/4 cup olive oil

1 28 oz. can San Marzano peeled tomatoes; and can juices

32 oz. chicken broth

¼ cup roughly chopped basil

3 sprigs fresh thyme

Garnishes

Fried Ravioli ( I like to serve 3-5 per person depending)

 3 tablespoon sour cream whipped with 2 tablespoons heavy cream (hearts)

Step-by-Step

1  arrange tomatoes, onions and garlic head on large cookie sheet; drizzle with ¼ cup olive oil and ½ teaspoon salt and pepper; bake 20 minutes in preheated 375 degree oven; remove and discard skins from garlic head; reserve roasted tomatoes, garlic, onions and pan drippings

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2  heat ½ cup olive oil in large sauce pan; carefully add roasted vegetables and pan drippings ; mix well; add San Marzano tomatoes and chicken broth; mix well

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3  add basil, thyme and ½ teaspoon salt,  1/2 teaspoon pepper, and red crushed pepper; mix well; bring to boil; reduce to medium heat; cook 20 minutes

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4  remove thyme stems; puree mixture; ladle into soup bowl

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5  fix cream  dot in a circular pattern; draw a line through the center of each dot using a wooden skewer

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6  serve with freshly grated parmesan cheese, or Fried Ravioli

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