You will need a big bag of tomatoes. I usually use all kinds at the same time. Cut them into quarters and halves depending on their size. Quarter about three larger onions and cut the top of a head of garlic off. Place everything onto a rimmed baking sheet, heavily drizzle with olive oil and toss around a little. Season with salt and pepper. (I like to add baby carrots also.)
Roast in 400' oven for three to four hours. You will not be prepared for the way your house is going to smell!!
After you take it out of the oven, let it cool for a little bit. Pour everything into a deep soup pot, squeeze the garlic cloves out and use a potato masher to mash it all up. Add two boxes of chicken broth, chopped fresh basil and a big pinch of crushed red pepper and let it simmer. Salt and pepper to taste. If it cooks down too much and a little water at a time.
Tear up a loaf of bread and toast the chunks in a low oven. The purpose is to get the bread hard and crusty.
Serve the soup by placing several pieces of bread in a bowl and ladling soup over it. Grate Parmesan cheese on the top.
This sounds delish! Do you really roast the vegetables for 4 hours? Gosh that sounds like a long time. I'd like to try the recipe.
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Kat
I've been looking for a recipe for tomato soup! Thank you!
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