ROASTED TOMATO SOUP WITH FRESH BASIL
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.
Provided by maryL in Canada
Categories Short Grain Rice
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 153.5, Fat 9.8, SaturatedFat 4.1, Cholesterol 20.4, Sodium 474.9, Carbohydrate 12.8, Fiber 1.8, Sugar 4.2, Protein 4.2
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