Roasting concentrates the flavor of tomatoes in this light, refreshing, easy-to-make soup. It’s irresistible either hot or cold.

　　

Ingredients

makes 6 servings

　　3 pounds beefsteak or plum (Roma) tomatoes, preferably garden fresh

　　1 large sweet onion, sliced

　　2 garlic heads, peeled (about 20 cloves)

　　2 tablespoons olive oil

　　1 teaspoon kosher salt

　　1 teaspoon freshly ground black pepper

　　1 teaspoon dried basil

　　1 teaspoon dried thyme

　　5 cups chicken broth

　　Sour cream for garnish

　　

Step 1

Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 450°F. Oil two large, shallow baking sheets.

　　

Step 2

Wash, core, and halve the tomatoes. Arrange half the tomatoes on each baking sheet and scatter the onion over them. Add the garlic and drizzle the olive oil over the vegetables. Using a spatula, turn the vegetables until they are coated with the olive oil, then spread them out in a single layer. Sprinkle with the salt and pepper.

　　

Step 3

Roast the vegetables for 15 to 20 minutes, until the onion begins to brown slightly.

　　

Step 4

Puree the roasted vegetables in a food processor fitted with the steel blade or a blender in batches, adding the basil and thyme and some of the chicken broth to each batch. Add salt and pepper to taste. Serve the soup hot or cold with a dollop of sour cream.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.