Roasted Tomato Soup With Fresh Basil

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is a recipe from the free LCBO magazine that is published 6 times a year and is only available at liquor stores in Ontario.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Core tomatoes; slice in half lengthwise and place cut side up on large baking sheet that has sides.
  3. Place unpeeled garlic cloves in centre area of pan.
  4. Drizzle with 1 tbsp of olive oil and roast uncovered, for 45 minutes or til lightly brown and very soft.
  5. Meanwhile, heat remaining olive oil in large saucepan on medium heat. Add onion, celery and carrot.
  6. Cook stirring often for about 5 minutes or til softened.
  7. Pour stock in and the rice.
  8. Bring to a boil, stirring often, cover and reduce heat so mixture simmers for 25 minutes or til rice is very soft.
  9. Add tomatoes and garlic squeezed from peels into stock; simmer 10-15 minutes.
  10. Puree in batches in food processor or blender.
  11. Sieve soup, discarding solids. Stir in sugar, salt and pepper. Stir in basil, taste and more seasonings as needed. Reheat. Serve
  12. with a swirl whipping cream or sour cream and a grinding of pepper.
Most Helpful

I actually made this from the recipe in the magazine ....... its a good thing I checked before posting the recipe! I did make some very minor changes: I used our garden Juliette tomatoes from my freezer, omitted the sugar & skipped the straining step as I'm lazy & prefer a more rustic soup for family dining. The soup was healthy, hearty & tasty. Since I made it the day before it was consumed & the rice thickened the soup too much, I added about another cup of broth before serving. Thanx LCBO & Mary!

CountryLady December 05, 2005