by Jennifer Burns, Dan's Market
- 8-10 large tomatoes (about 3 pounds)
- 2 teaspoons olive oil
- 1 large onion, diced
- 1 tablespoon minced fresh garlic
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups vegetable or chicken broth
- 3 tablespoons white wine vinegar
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 1 teaspoon dried basil
- 1/4 cup parmesan cheese
- 3 green onions
- 1/4 cup basil, cilantro or parsley, diced
- 1 cup sour cream or Greek yogurt
- 1 cup croutons
- Salt and Pepper, to taste
Preheat oven to 400 degrees.
Cut tomatoes in half and place on a foil-lined baking sheet. Drizzle with oil; add salt and pepper. Roast for 20 minutes.
Heat oil in a large Dutch oven or soup pot over medium heat. Add onion and garlic; cook 5-6 minutes or until onion is soft, stirring occasionally. Add tomatoes, thyme, bay leaf, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Stir in basil, salt and pepper.
Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth.
Pour pureed mixture into a large bowl; repeat procedure with remaining soup. (Note; a hand held blender could be used in place of the blender.)
Serve with parmesan cheese, onions, fresh herbs, sour cream or yogurt and croutons.