Roasted Tomato Basil Soup


A late fall trip to a local farmers market yields a twist on a classic favourite with a bright flavour – the result of a combination of fresh locally grown ingredients.

Prep time: 1.45 hours


8-10 ripe roma tomatoes

1/3 c. of olive oil + 2 tbsp

1 tbsp kosher salt

1 small bud of garlic, skins on

1 medium yellow onion

1/2 c. chopped carrots

1/2 c. chopped celery

1 tsp dried or 2 tsp chopped fresh thyme

2 tbsp dried or 1/4 c. chopped fresh basil

1/4 c. uncooked rice, italian preferred

6 c. chicken broth

salt & fresh ground pepper

1/2 c. heavy cream


1. Preheat oven to 400 degrees F.

2. Cut tomatoes in half lengthwise, remove the ends and place them open side up on a parchment lined or clay backing sheet with the bud of garlic

3. Drizzle 1/3 c. olive oil evenly over tomatoes and garlic and sprinkle with salt. Bake for 40 or until tomatoes are brown on the edges and soft.

4. Meanwhile, in an 8 quart stock pot, heat the remaining olive oil over medium heat and add chopped onion and cook until soft, about 3 minutes. Add celery and carrots and cook for another 3 minutes.

5. Add chicken broth, thyme, basil and rice and cover. Stir occasionally to prevent the rice from sticking.

6. Add the roasted tomatoes (include the pan juice) and husked garlic to the broth. Bring to a boil, then reduce heat and simmer for 25 minutes.

7. Transfer soup to a blender or use an immersion blender to puree soup. Then return to the pot, season to taste and add 1/2 cup heavy cream over low heat, careful not to boil.

8. Serve in a classic soup bowl and garnish with sour cream and chopped fresh basil or parsley.

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