As holloween approaches I thought I would share with you the secret to “blood” soup. A perfect soup course to any holiday par-tay! Impress your friends and gross out the neighbors.
- 3 pounds plum tomatoes
- 6 tablespoons olive oil
- 4 tablespoons minced garlic
- 1 tsp rosemary
- 1 tsp thyme
- 1/4 tsp dried crushed red pepper
- 3 cups chicken stock or canned low-salt broth
- 3 cups water
- 6 tablespoons chopped fresh basil
- Sea salt
Preheat oven to 400°F. Slice the tomatoes lengthwise and place them, on a large baking sheet. Sprinkle them with salt and pepper, and drizzle them with about 3 tablespoons of olive oil. Roast this until the tomatoes are tender, about 1 hour. Cool slightly.
Heat about 3 tablespoons of olive oil in large pot over medium-high heat. Add minced garlic and sauté until toasty and fragrant, about 3 minutes. Add chicken stock and deglaze. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Bring this to a boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Then break out your immersion blender.
I can’t say enough nice things about immersion blenders these things are just essential to good soup making. You don’t have to transfer stuff from a hot pot to a cold blender, nope! just blend to a consistency of your choosing right there in the pot. Note well! PLEASE, make sure the blender is fully immersed before you turn it on, and after you turn it off. Trust me, your walls and shirt, especially the really nice white ones, will thank you if you do.
Ladle this out and serve in nice soup bowls. Top with a garnish of fresh chopped basil and accompany with toasted garlic baguette slices.