Homemade Tomato Soup
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
59
Spice
47
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cup
Virgin Olive Oil (extra)1
Salt1 stalk
Celery (diced)1 small
Carrot (diced)2 cloves
Garlic (minced)1 cup
Chicken Broth1
Bay Leaf2 tbsps
Butter1 cup
Heavy Cream (optional)Directions:
1
Watch how to make this recipe
2
Preheat oven to 450 degrees F
3
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
4
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat
5
Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes
6
Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter
7
Simmer until vegetables are very tender, about 15 to 20 minutes
8
Add basil and cream, if using
9
Puree with a hand held immersion blender until smooth