by Chef Michael Salmon of the Hartstone Inn
6 plum tomatoes
2 Tablespoons + 1 teaspoon extra virgin olive oil
1/4 cup (1/2 stick) butter
1/2 cup finely chopped yellow onion
2 carrots, peeled, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried crushed red pepper flakes
1/2 teaspoon dried thyme
2 (28-ounce) cans crushed tomatoes with added puree
6 cups chicken broth
kosher salt, white and black pepper
2 teaspoons chopped basil
1/4 cup crisp nutmeg croutons
1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and brush the
paper with 1 teaspoon of the olive oil.
2. Cut the plum tomatoes in half lengthwise and place them cut side up on the baking sheet.
Drizzle the tomatoes with the remainder of the 2 Tablespoons of olive oil and sprinkle the
tomatoes with kosher salt and freshly ground black pepper. Bake in the preheated oven for 2
3. Melt the butter in a large (4-quart) saucepan. Add the onions and cook for 3 minutes,
stirring occasionally. Stir in the carrots, celery, garlic, bay leaf, red pepper flakes and
thyme. Cook for 3 more minutes. Add canned tomatoes, roasted tomatoes and chicken
stock. Bring to a boil, and reduce to a simmer for about 30 minutes.
4. Remove from the heat and discard the bay leaf. Blend the soup with either a handheld
immersion blender or in a regular household blender until smooth. Season with salt and
5.To serve, sprinkle the soup with the chopped basil and croutons and serve immediately.