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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Homemade Tomato Soup Recipe

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This recipe for Homemade Tomato Soup is from The Too Much Sugar for a Dime Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 14-oz. can chopped tomatoes
Salt and freshly ground pepper
3/4 c. extra-virgin olive oil
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 c. chicken broth
1 bay leaf
2 T. butter
1/4 c. chopped fresh basil
1/2 c. heavy cream (optional)
Directions:
Directions:
Preheat the oven to 450º. Strain the tomatoes, reserving the juices, and spread on a baking sheet. Season with salt and pepper to taste. Drizzle with 1/4 c. of the olive oil and roast until caramelized, about 15 minutes. Meanwhile, in a saucepan, heat the remaining olive oil over medium heat. Add the celery, carrot, onion, and garlic and cook until softened, about 10 minutes. Add the roasted tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15-20 minutes. Add basil and cream (if using cream). Remove bay leaf. Puree with a handheld immersion blender until smooth.

Note: If you don't have an immersion blender, cool the liquid for at least 5 minutes and transfer to a regular blender, filling no more than halfway. Don't seal the top. Lift one corner up a little to let the steam escape and put a kitchen towel on top. Pulse a few times and then blend on high until smooth.
Personal Notes:
Personal Notes:
The all-American classic...tomato soup. A grilled cheese sandwich to the side is highly recommended.

 

 

 

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