I like this refreshing soup during cold nights even though I normally cook it in summertime when the tomatoes are in season. 

The charred tomatoes add the rustic and smoked flavor to the soup.

INGREDIENTS:

2 Lb. ripe tomatoes washed, cut in halves 

1 medium white onion peeled and sliced

2 stacks of celery cut to 1/2 inch pieces

2 carrots trimmed, peeled and cut to ½ inch pieces

2 cloves garlic peeled and crushed

1-teaspoon sugar

¼ cup fresh basil leaves

4 cups vegetable stock

Salt and freshly ground black pepper taste

STEPS:

Place tomatoes cut side down on a baking sheet and drizzle them with olive oil. Broil on high for about 10 minutes or until tomatoes are nicely charred.

Meanwhile, heat the oil in a large saucepan. When it is hot, add the onions, carrots, celery and crushed garlic. 

Cook for about 4 minutes stirring occasionally until the vegetables are soft and lightly brown.

Add the roasted tomatoes to the saucepan then add the vegetable stock, sugar, season with salt and pepper and bring to a boil.

Then reduce the heat to medium low, add the basil and gently simmer for about 20 minutes.

Remove the pan from the heat and blend with hand blender until mostly smooth.

Check the seasoning again and serve hot with chopped parsley and a drizzle of olive oil.