Roasted Cherry Tomato Soup

Ingredients:
Three 1 pint containers cherry or grape tomatoes
1 ½ Tbsp Extra virgin olive oil
½ cup Major Grey’s chutney
1 ½ Tbsp Lemon juice
1 tsp Coarse salt
2 ½ cups Vegetable broth

Directions:
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 5 minutes, then transfer to a large bowl. Stir in chutney, lemon juice and salt. Working in batches, puree the mixture in a food processor or blender until smooth.
Transfer the puree to a large saucepan and stir in the broth. Warm gently before serving.