Ingredients
-
8 - 10
-
3
-
2
-
1
-
1
-
1
-
4
-
1/4
-
1
-
1/4
-
1/4
-
1/2
-
1/2
-
-
Directions
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 , 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: 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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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Core Tomatoes; Slice in Half Lengthwise and Place Cut Side Up on Large Baking Sheet That Has Sides. |
|
3
Done
|
Place Unpeeled Garlic Cloves in Centre Area of Pan. |
|
4
Done
|
Drizzle With 1 Tbsp of Olive Oil and Roast Uncovered, For 45 Minutes or Til Lightly Brown and Very Soft. |
|
5
Done
|
Meanwhile, Heat Remaining Olive Oil in Large Saucepan on Medium Heat. Add Onion, Celery and Carrot. |
|
6
Done
|
Cook Stirring Often For About 5 Minutes or Til Softened. |
|
7
Done
|
Pour Stock in and the Rice. |
|
8
Done
|
Bring to a Boil, Stirring Often, Cover and Reduce Heat So Mixture Simmers For 25 Minutes or Til Rice Is Very Soft. |
|
9
Done
|
Add Tomatoes and Garlic Squeezed from Peels Into Stock; Simmer 10-15 Minutes. |
|
10
Done
|
Puree in Batches in Food Processor or Blender. |
|
11
Done
|
Sieve Soup, Discarding Solids. Stir in Sugar, Salt and Pepper. Stir in Basil, Taste and More Seasonings as Needed. Reheat. Serve |
|
12
Done
|
With a Swirl Whipping Cream or Sour Cream and a Grinding of Pepper. |
