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Roasted Tomato Soup

10 (3lbs) tomatoes, ripe, cored, halved and seeded
1 ½ tsp extra virgin, cold-pressed olive oil
2 red onions, chopped
1 garlic clove, minced
3 cups vegetable stock
3 tbsp fresh basil, chopped
To taste, salt and pepper

Preheat broiler

Spray a baking sheet with non-stick 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 sauté for 5 minutes

Add garlic and sauté until the onions are very soft, about 5 minutes longer

Stir in tomatoes and cook, stirring for one 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.