Roasted Tomato Soup

Roasted Yellow or Red Tomato Soup

8 cups chicken stock
3 pounds ripe tomatoes, red or yellow, peeled and coarsely chopped
I small onion, chopped
3 Tbsp rice
1/2 tsp salt
pinch of sugar
2 Tbsp chopped fresh basil or parsley

Preheat broiler. Line large baking sheet with parchment paper and place tomatoes cut up on tray. Drizzle tomatoes with olive oil and season with salt and pepper. Place tomatoes under the broiler and broil the tomatoes until there are a few dark spots and the tomatoes are sizzling.

In the meantime, in a large saucepan or dutch oven, bring stock to a boil. Then add the roasted tomatoes, onion, rice, salt and sugar. Cover, reduce heat to medium low and cook for 30 minutes.

Puree soup, in batches if necessary, in a blender, food processor or with hand-held immersion blender. If pureeing with blender or food processor, return soup to pot and simmer 2 minutes. Stir in basil just before serving.