roasted tomato soup

How To Make roasted tomato soup

• 1

  Preheat broiler and spray a baking sheet with nonstick cooking spray.
• 2

  Place tomatoes on the baking sheet, cutside down; broil until skins are blistered, about 10 minutes.
• 3

  Set aside to cool; slip off skins and chop coarsely.
• 4

  Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat; add onions and saute for 5 minutes.
• 5

  Add garlic and saute until the onions are very soft, about 5 minutes longer.
• 6

  Stir in tomatoes and cook, stirring, for 1 minute; transfer the mixture to a food processor or blender and process until smooth, then return to the saucepan.
• 7

  Stir in stock and bring to a boil; reduce heat to low and simmer for 5 minutes.
• 8

  Remove from heat and stir in basil; season with salt and pepper.
• 9

  Cover and refrigerate until chilled, at least one hour - The soup can be stored, covered, in the refrigerator, for up to 2 days.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card