ROASTED-TOMATO SOUP WITH HERBED CROUTONS

ROASTED-TOMATO SOUP WITH HERBED CROUTONS image

Yield 6 servings

Number Of Ingredients 14

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Soup
2 lbs medium plum tomatoes, halved lengthwise
2 T olive oil
Salt and pepper
1 large onion, finely chopped
1/4 lb smoked ham, cut into matchsticks
5 C Basic chicken stock
Croutons
2 T butter
2 T olive oil
1 T minced garlic
1 T minced hergs, such as parsley, rosemary or thyme
3 C sourdough bread in 1 inch cubes
Salt and pepper

Steps:

1. Make the soup: Preheat the oven to 250°. Arrange the tomatoes on a large rimmed baking sheet, cut side down. Brush with olive oil and season with salt and papper. Bake for about 1.5 hours, or until the skins shrivel. Let the tomatoes cool slightly, then peel and seed them over the baking sheet and transfer them to a bowl. Scrape the seeds, skins, and any juices from the baking sheet into a fine sieve set over the bowl and press to extract as much juice as possible. 2. Heat the 2 T of olive oil in a large saucepan. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Stir in the ham, roasted tomatoes and their juices and the stock and bring to a boil. Reduce the heat and simmer the soup for 45 minutes. 3. Make the herbed croutons: Preheat the oven to 325°. In a medium skillet, melt the butter in the olive oil. Add the garlic and cook over low heat, stirring until fragrant, about 2 minutes. Stir in the minced herbs and cook for 30 seconds. Scrape the mixture into a medium bowl, add the bread cubes and a generous pinch of salt and pepper and toss thoroughly. Spread the bread cubes on a large rimmed baking sheet in a single layer and bake for 20 minutes, stirring occasionally, until golden. 4. Coarsely mash the tomatoes in the soup and season with salt and pepper. Put the croutons in shallow bowls, ladle the soup on top and serve piping hot.