Roasted Tomato Soup
Roasted Tomato Soup
Ingredients
- 12 large plum tomatoes, halved and seeded
- 2 onions, peeled and quartered
- 2 cloves garlic, peeled
- 3 tablespoons (45 ml) olive oil
- 1/2 teaspoon (2.5 ml) celery salt
- 3 cups (750 ml) chicken broth, approximately
- Basil, to taste
Instructions
- With the rack in the top position, preheat the broiler.
- In a bowl, combine the tomatoes, onions, garlic, oil and celery salt. Spread on a baking sheet. Broil until the vegetables are well browned, 8 to 10 minutes. Slide the skins off the tomatoes.
- In a large saucepan, bring the broth to a boil with the broiled vegetables. Reduce the heat and simmer until the vegetables are tender, about 15 minutes. Purée the soup in a blender. Add broth as needed. Adjust the seasoning.
Roasted Tomato Soup