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Crush 4 garlic cloves.
Roasted tomato soup recipe the kitchen. Roast on the middle rack for 30 40 minutes until the tomatoes have broken down and reduced to about half their size. Arrange 2 racks to divide the oven into thirds and heat the oven to 425 f. Meanwhile heat the remaining 1 tablespoon of oil in a dutch oven over medium high heat until shimmering.
Empty 1 can whole tomatoes and their juices into a large dutch oven then use your hands to gently break apart and crush the whole tomatoes. Heat remaining tablespoon olive oil in a stock pot to medium low heat. Halve and thinly slice 1 small yellow onion.
Drizzle with the olive oil and season with 1 teaspoon salt and pepper. Place the tomatoes bell peppers and jalapeno on the baking sheet sliced side down covering the garlic cloves and thyme as you go along. Roast until soft and caramelized 30 to 35 minutes.
Spread the tomatoes and garlic cloves onto a baking tray lined with foil. Wash core and cut the tomatoes into halves. Preheat the oven to 400 degrees.
Prepare the following adding them to the pot as you go. Heat a flameproof roasting pan over medium high heat. Roast 12 15 minutes or until tomatoes have burst.
Drizzle with the olive oil and sprinkle the salt a generous amount of pepper the chopped parsley and gently toss it with your hands. Preheat the oven to 450 degrees f. Scatter the garlic cloves and thyme sprigs over the tomatoes and drizzle with 1 tablespoon of the oil.
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