Roasted Tomato Soup

Name: Roasted Tomato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 12 large plum tomatoes, halved and seeded; 2 onions, peeled and quartered; 2 cloves garlic, peeled; 3 tablespoons (45 ml) olive oil; 1/2 teaspoon (2.5 ml) celery salt; 3 cups (750 ml) chicken broth, approximately; Basil, to taste

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Preparation 10 min
Cooking 25 min
Servings 4

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

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Ingredients

- 12 large plum tomatoes, halved and seeded
- 2 onions, peeled and quartered
- 2 cloves garlic, peeled
- 3 tablespoons (45 ml) olive oil
- 1/2 teaspoon (2.5 ml) celery salt
- 3 cups (750 ml) chicken broth, approximately
- Basil, to taste

Preparation

- With the rack in the top position, preheat the broiler.
- In a bowl, combine the tomatoes, onions, garlic, oil and celery salt. Spread on a baking sheet. Broil until the vegetables are well browned, 8 to 10 minutes. Slide the skins off the tomatoes.
- In a large saucepan, bring the broth to a boil with the broiled vegetables. Reduce the heat and simmer until the vegetables are tender, about 15 minutes. Purée the soup in a blender. Add broth as needed. Adjust the seasoning.

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Roasted Tomato Soup

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Ingredients

Preparation

Personal Note

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