Roasted Tomato Soup
The soup can be stored, covered, in the refrigerator, for up to 2 days.
Serves: 4
Ingredients
10 tomatoes, ripe (3 lbs), cored, halved and seeded
1 1/2 tsp olive oil
2 onions, red, chopped
1 garlic clove, minced
3 cups vegetable stock
3 tbs basil, fresh, chopped
Salt and pepper to taste
Method
- Preheat broiler. Spray a baking sheet with nonstick cooking spray.
- Place tomatoes on the baking sheet, cut side down. Broil until skins are blistered, about 10 minutes. Set aside to cool. Slip off skins and chop coarsely.
- Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat. Add onions and saute for 5 minutes. Add garlic and saute until the onions are very soft, about 5 minutes longer.
- Stir in tomatoes and cook, stirring, for 1 minute. Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan. Stir in stock and bring to a boil. Reduce heat to low and simmer for 5 minutes.
- Remove from heat and stir in basil. Season with salt and pepper. Cover and refrigerate until chilled, at least one hour.
