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."
 
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photo by CountryLady photo by CountryLady
photo by CountryLady
Ready In:
1hr 30mins
Ingredients:
13
Serves:
8-10
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ingredients

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directions

  • 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.

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Reviews

  1. I actually made this from the recipe in the magazine ....... its a good thing I checked before posting the recipe! I did make some very minor changes: I used our garden Juliette tomatoes from my freezer, omitted the sugar & skipped the straining step as I'm lazy & prefer a more rustic soup for family dining. The soup was healthy, hearty & tasty. Since I made it the day before it was consumed & the rice thickened the soup too much, I added about another cup of broth before serving. Thanx LCBO & Mary!
     
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