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Warm Tomato Soup
8-10 ripe tomatoes (3 lbs.), cored, halved, and seeded
(canned can be substituted)
1 1/2 teaspoons olive oil
2 red onions, chopped
1 clove garlic, minced
3 cups defatted, reduced-sodium chicken stock
3 tablespoons chopped fresh basil
salt and freshly ground black pepper to taste
Instructions
Preheat broiler. Spray a baking sheet with nonstick cooking spray. Place
tomatoes on the baking sheet, cut-side down. Broil until skins are
blistered, about 10 minutes. Set aside to cool. Slip off skins and
chop coarsely.
Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat.
Add onions and sauté for 5 minutes. Add garlic and sauté until the
onions are very soft, about 5 minutes longer. Stir in tomatoes and
cook, stirring, for 1 minute. Transfer the mixture to a food processor
or blender and process until smooth; return to the saucepan. Stir in
chicken stock and bring to a boil. Reduce heat to low and simmer for
5 minutes. Remove from heat and stir in basil. Season with salt and
pepper.
   
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