Ingredients: |
Ingredients: 1 (28-ounce) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
1 T. dried basil
¼ c. heavy cream
2 tablespoons butter
2 T. chopped fresh basil leaves
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Directions: |
Directions:Preheat oven to 450º F. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a 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 chopped canned tomatoes, reserved tomato juices, chicken broth, basil, bay leaf, cream, and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Remove bay leaf, add basil and puree with a hand held immersion blender until smooth.
Serve with a garnish of fresh basil and/or a dollop of sour cream. |
Personal
Notes: |
Personal
Notes: If you have an abundance of fresh tomatoes you can certainly use those. Just peel them or remove the skins after roasting. You don't actually HAVE to roast the tomatoes at all, but I think that gives the finished soup a real home-made taste. Always, always, always serve with buttered toast or grilled cheese sandwiches!! My kids favorite lunch.
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This recipe for Roasted Tomato Soup with Basil is from