Roasted Cherry Tomato Soup

From Every Day With Rachael Ray Dec 2006/Jan 2007

Three 1-pint containers (2 pounds) red cherry or grape tomatoes
1 1/2 Tbsp olive oil
1/2 C Major Grey's chutney
1 1/2 Tbsp lemon juice
1 tsp coarse salt
2 1/2 C chicken or vegetable broth

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.

Transfer the puree to a large saucepan and stir in the broth. Warm gently before serving.