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

Salt and pepper

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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