Roasted Tomato Soup
Roasted Tomato Soup
Rating: (1 rated)
  • 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
  • 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.
  • Description
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