Homemade Tomato Soup

Homemade Tomato Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    can chopped tomatoes - (14 oz)

  • ¾

    cup extra-virgin olive oil

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    stalk celery diced

  • 1

    small carrot diced

  • 1

    yellow onion diced

  • 2

    garlic cloves minced

  • 1

    cup chicken broth

  • 1

    bay leaf

  • 2

    tablespoons butter

  • ¼

    cup chopped fresh basil leaves

  • ½

    cup heavy cream (optional)

Directions

Preheat oven to 450 degrees. 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, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth. This recipe yields 4 servings.


Nutrition

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