Roasted Tomato Soup
A Little Personal History:
On cold winter days, roasted tomato soup is both and easy to make and delicious way to fill you up with toasted french bread on the side nor floating on the soup.
Description:
| Categories: | Soup |
| Servings: | 4 |
| Time: | – Preparation: 20 minutes – Cooking: 45 minutes |
| Equipment: | baking sheet, measuring cups and spoons, large saucepan, wooden spoon, soup ladle, immersion blender or Cuisinart |
| Difficulty: | Easy |
Ingredients:
- 1 (14-ounce) can chopped tomatoes
- ¾ cup extra virgin olive oil
- 1 stalk celery, diced
- 1 small carrot, diced
- 1 yellow onion, diced
- 1 cup Chicken Broth
- 1 bay leaf
- 2 tablespoons butter
- ¼ cup chopped fresh basil leaves
- ½ cup half & half cream
- Salt and freshly ground black pepper
Procedure:
- Preheat oven to 450° F.
- Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with ¼ cup of the olive oil and roast until caramelized, about 15 minutes.
- On cutting board, dice celery, carrot, onion and mince garlic cloves.
- In a large saucepan, heat remaining olive oil over medium-low heat.
- Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes.
- Add the roasted tomatoes, reserved tomato juices, chicken broth, bay leaf, basil, and butter. Simmer until vegetables are very tender, about 15 to 20 minutes.
- Add basil, cream, salt & pepper to taste. Saute for another 5 minutes.
- Remove bay leaf. Puree with a hand held immersion blender or transfer to Cuisinart and blend until smooth. If the latter, transfer back to saucepan and re-heat.
Advanced Preparation:
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