Spicy Roasted
Tomato Soup
Serves 4
4 C diced tomatoes in
juice (drained)
1 Tbsp. olive oil
4 Roma tomatoes (diced)
2 cloves garlic (minced)
1/2 yellow onion (chopped)
3 sprigs thyme (remove
stem)
2 C vegetable stock
2 large basil leaves
(chiffonade)
1/2 C sour cream
1 baguette (slice 1/4"
thick; toasted with olive
oil and pepper)
2 tsp. cayenne pepper
Salt and pepper (to taste)
Sauté garlic and onion in
olive oil over medium
heat until translucent.
Add canned tomatoes,
thyme, and stock;
simmer 15 minutes.
Add cayenne, salt, and
pepper. Place in blender;
pulse to just combine
(not purée).
In small bowl, mix basil
and sour cream.
Ladle soup into four
bowls; top with diced
Romas and a small spoon
of sour cream. Garnish
with crostini. Serve.