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Roasted Tomato Soup
EatingWell Test Kitchen
“Roasting tomatoes gives them an intense, sweet flavor and also makes them very easy to peel. The soup is then chilled, making a refreshing first course on a hot summer night.”
8-10 ripe tomatoes, (3 pounds), cut in half and seeded
1½ teaspoons extra-virgin olive oil
2 red onions, chopped
1 clove garlic, minced
3 cups reduced-sodium chicken broth
3 tablespoons chopped fresh basil
Salt & freshly ground pepper, to taste
1Preheat broiler. Coat a baking sheet with cooking spray.
2Place tomatoes on the prepared baking sheet, cut-side down. Broil until skins are blistered, about 10 minutes. Set aside to cool. Slip off the skins and chop the tomatoes coarsely.
3Meanwhile, heat oil in a medium saucepan over medium-low heat. Add onions and cook, stirring often, for 5 minutes. Add garlic and cook, stirring, until the onions are very soft, about 5 minutes longer. Stir in tomatoes and cook, stirring, for 1 minute.
4Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan. Stir in broth and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from the heat and stir in basil. Season with salt and pepper. Cover loosely and refrigerate until chilled, 2½ to 3 hours.
Make Ahead Tip: Cover and refrigerate for up to 2 days.