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.

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.

roma tomatoes, garlic cloves, olive oil, onion, celery, carrot, chicken broth, arborio rice, sugar, salt, ground pepper, fresh basil, whipping cream