Roasted Tomato Soup

This wonderful soup is a perfect mate to a hot grilled cheese sandwich. Enjoy its sweet, smoky flavor as fall starts to show its colors.
  • 3 lbs. ripe tomatoes -- cored, halved and seeded
  • 2 tsp. olive oil
  • 2 red onions -- chopped
  • 1 garlic clove -- minced
  • 3 c. vegetable stock
  • 3 T. fresh basil -- chopped
  • Salt and pepper to taste

Preheat the broiler. Spray a baking sheet with nonstick cooking spray. Place the tomatoes on the baking sheet, cut side down. Broil the tomatoes until their skins are blistered, about 10 minutes. Set aside to cool. Slip off the skins and chop the tomatoes coarsely.

Meanwhile, in a medium-sized saucepan, heat the oil over medium-low heat. Add the onions and sauté for 5 minutes. Add the garlic and sauté until the onions are very soft, about 5 minutes longer. Stir in the prepared tomatoes and cook, stirring, for 1 minute.

Blend the soup with an immersion blender until smooth (or transfer the mixture to a food processor or blender and process until smooth; return to the saucepan). Stir in the stock and bring to a boil.

Reduce the heat to low and simmer for 5 minutes. Remove from the heat and stir in the basil. Season with the salt and pepper. The soup can be stored, covered, in the refrigerator, for up to 2 days.

  • Yields: 6 servings
  • Preparation Time: 40 minutes
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