Preparation Method
- Make the soup: Adjust the oven rack to thelowest position and preheat the oven to CONVECTION/ROAST 375°F. Place the toma-toes, oil, shallots, garlic, thyme, brown sugar (or honey), salt, and pepper on the WOLF GOURMET baking pan and toss to combine. Arrange the tomatoes into a single layer and roast until very soft and the pan juices begin to caramelize, 1 to 11⁄4 hours. Remove from the oven and let cool.
- Working in batches if necessary, scrape the tomatoes and their juices into a blender or food processor along with the basil. Add 1 cup of the chicken (or vegetable) broth and puree, adding more broth, 1⁄2 cup at a time, until the soup reaches the desired thickness. Transfer the soup to a medium saucepan and warm over low heat while making the crostini.
- Make the crostini: Set the oven to TOAST. Brush both sides of each bread slice with oil, then arrange on the oven rack. Toast until golden brown (no need to flip the bread).
- Remove the bread from the oven and, working quickly, rub 1 side of each baguette slice with the garlic clove and sprinkle with Parmigiano-Reggiano. Set the baguette slices on the WOLF GOURMET baking pan and broil until the cheese is just golden, about 2 minutes. Remove from the oven and sprinkle with pars-ley. Ladle the soup into bowls and serve with the crostini and drizzled with a little olive oil.
Variations
SLOW-ROASTED TOMATOES
Substitute 2 pounds grape or cherry tomatoes for the plum tomatoes. Reduce the oil to 2 tablespoons and omit the shallots and brown sugar. Roast the tomatoes at CONVECTION/ROAST 325°F until shriveled and browned and the pan juices are concentrated and nicely caramelized, 11⁄2 to 2 hours.
CURRIED SQUASH SOUP
Substitute 2 butternut squash, halved length-wise and seeded, for the tomatoes. Increase the shallots to 1 cup and add 2 cups apple cider (or water) and 2 tablespoons curry powder to a baking dish. Roast the squash cut side down, covered with foil, until soft, about 45 minutes. Uncover and continue to roast until the squash is very soft and begins to brown on top, about 20 minutes longer. Scoop out the flesh, discarding the peel, and place in the blender or food processor along with the pan’s contents. Add the chicken (or vegetable broth) as directed. Serve.
Pro Tip
For a more generous appetizer, you can turn your crostini into larger pieces simply by slicing your baguette on a sharp angle. To cut some-thing “on the bias” means to slice it at an angle (usually about 45 degrees). Your crostini will have more surface area for toppings and will have a more dramatic appearance on a platter.
