Roasted Cherry Tomato Soup Barbara Kafka   From Every Day with Rachael Ray December-January 2007 SIX SERVINGS Prep Time: 20 min Cook Time: 20 min Three 1-pint containers (2 pounds) red cherry or grape tomatoes 1 1/2 tablespoons olive oil 1/2 cup Major Grey's chutney 1 1/2 tablespoons lemon juice 1 teaspoon coarse salt 2 1/2 cups chicken or vegetable broth 1. Preheat the oven to 500°. In a large baking dish, toss the tomatoes with the oil to coat; spread in a single layer. Roast, shaking the pan halfway through, until the tomatoes have burst open and released some juice, about 20 minutes. Let cool for 5 minutes, then transfer to a large pitcher or bowl. Stir in the chutney, lemon juice and salt. Working in batches, puree the mixture in a food processor or a blender until smooth. 2. Transfer the puree to a large saucepan and stir in the broth. Warm gently before serving.

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