Cream of Tomato Soup
1 (14-ounce) can chopped tomatoes
1/4 cup extra virgin olive oil + extra for sauteeing
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup veggie broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/4 cup heavy cream, optional
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, to taste, drizzle with 1/4 cup of olive oil and roast until caramelized, about 15 minutes. If you are in a hurry, you can skip this step and add the canned tomatoes in the step below.
Meanwhile, in a saucepan, saute the celery, carrot, onion and garlic 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.
From Michael Chiarello
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