Roasted Tomato and Rosemary Soup

 

For 6 servings

• 6 plum tomatoes, halved lengthwise
• 2 onions, minced
• 1 potato, peeled and cut into cubes
• 4 garlic cloves, sliced
• 15 ml sugar
• 2 sprigs of fresh rosemary, chopped
• Salt and pepper
• 80 ml olive oil
• 1 liter chicken broth

1. On a baking sheet, arrange the tomatoes, onions, potato and garlic ; sprinkle with sugar, rosemary, salt and pepper.
2. Drizzle generously with olive oil; cook for 40 minutes in the oven at 325F (160C), being careful not to burn the garlic.
3. Transfer the contents of the plate to a large saucepan and add the chicken broth ; simmer for 15 minutes over low heat.
4. Using a blender, grind everything to obtain a smooth soup ; serve.

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