Roasted Tomato Soup With Fresh Basil

READY IN: 1hr 30mins
SERVES: 8-10




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