20m
PREP TIME
30m
COOK TIME
11
INGREDIENTS
Servings: 8
Ingredients
- 3 pounds Ripe Tomatoes (plum have less water) Cut in 1/2
- 1/3 cup Olive oil
- 1 tablespoon salt
- 1 teaspoon pepper
- 1/2 cup onion, chopped
- 1 carrot
- 4 ounce butter
- 1 can whole peeled tomatoes
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock
- 2 cups French's® Original Crispy Fried Onions
KEY PRODUCTS
INSTRUCTIONS
- 1 PREHEAT oven to 375°F. Toss cut fresh tomatoes with the salt, pepper, olive oil and place on roasting pan. Cook for 35-40 minutes
- 2 IN the meantime, melt butter over medium heat in 8 qt sauce pan, when foamy add carrots, onion and thyme. Saute for 5 minutes over medium heat till soft. Try for "sweated" look, not brown. Add canned tomato and chicken stock. Simmer for 10-15 minutes.
- 3 WHEN the oven tomatoes are done, put all in sauce pan, scraping with rubber spatula to get all juice.
- 4 COOK soup for another 10 minutes. Take off heat. Blend using a stick blender, a regular blender or a food mill till smooth. There is no need to strain. Adjust seasoning if needed.
- 5 LADLE into serving bowl and Garnish with French's Crispy Fried Onions.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
