Grilled Tomato-Basil Soup

The #1 all-time favorite, most requested recipe of Arkansas Democrat-Gazette readers! "This smoky flavored soup, which can be served hot or cold, even got a rave mention on the Editorial page." NOTE: For creamy soup, use 1 cup heated stock in place of of the additional stock.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 2  lbs  ripe tomatoes, halved, about 6 medium
• 1  large onion, peeled & quartered
•  olive oil
•  salt & pepper, to taste
• 1  medium carrot, peeled & chopped
• 1  garlic clove, peeled & mined
• 3 -4  cups  chicken stock or 3 -4  cups  vegetable stock, see NOTE above
• 2  sprigs fresh thyme
• 2  sprigs parsley
• 2  celery tops
•  bay leaves, tied together or 2  sprigs  wrapped in 1  cheesecloth
• 1⁄4 cup fresh basil, chopped
•  basil leaves, whole, for granish
• 1  tablespoon fresh lemon juice
•  plain yogurt or  sour cream

Directions

1. Heat broiler. Rub tomatoes and onion with olive oil, salt & pepper.
2. Place under broiler for 5 minutes or until flesh is lightly charred, turning once.
3. Combine tomatoes, onion, carrot, garlic, 3 cups stock, herb bundle and a little salt in large pot. Bring to boil, reduce heat and simmer 30 minutes or until veggies are soft.
4. Discard herb bundle. Puree veggies in blender or food processor until smooth, return to pot. Stir in basil, lemon juice and sugar. Add remaining stock, if necessary, to achieve desired consistency.
5. Season to taste with salt & pepper. Serve chilled or hot with a spoonful of yogurt or sour cream and garnish with basil leaves.