Roasted Tomato Soup With Fresh Basil

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 8 -10 large roma tomatoes
• 3 unpeeled garlic cloves
• 2 tablespoons olive oil, divided
• 1 cup chopped onion
• 1 stalk celery, sliced
• 1 large carrot, sliced
• 4 cups chicken broth
• 1/4 cup arborio rice
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/2 cup fresh basil
• 1/2 cup whipping cream or 1/2 cup sour cream

Recipe

• 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.