Roasted Tomato Soup With Fresh Basil |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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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:
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 |
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.
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