Roasted Tomato Soup
Easy roasted tomato soup with fresh basil and cream. Canned tomatoes are roasted until caramelized for amazing depth of flavor.
Servings: 4 servings
Ingredients
- 1 14-ounce can chopped tomatoes or whole tomatoes (chopped)
- 3/4 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 1 stalk celery diced
- 1 small carrot diced
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 bay leaf
- 2 tablespoons butter
- 1/4 cup chopped fresh basil leaves
- 1/2 cup heavy cream
Instructions
- Preheat oven to 450 degrees F.
- Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet. Season with salt and pepper, then drizzle with 1/4 cup of the olive oil.
- Roast the tomatoes 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 tomatoes, reserved tomato juices, chicken broth, bay leaf and butter to the pan.
- Simmer until vegetables are very tender, about 15 to 20 minutes.
- Add fresh basil and heavy cream.
- Puree with a hand-held immersion blender until smooth, or carefully use a blender. Season with salt and pepper to taste.
- Serve hot with grilled cheese sandwiches or croutons.
Notes
Recipe adapted from Michael Chiarello. If using a blender, do not fill it more than halfway as the hot liquid will expand. Serves 4.