Homemade Roasted Tomato Soup
Recipe By: 
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 (14-ounce) can chopped tomatoes
  • ¾ cup extra virgin olive oil
  • Kosher 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
  • ¼ cup fresh basil leaves
  • ½ cup heavy cream, optional
Preparation Instructions
  1. Preheat oven to 450 degrees F.
  2. Spray a baking sheet with cooking spray or line with a baking mat.
  3. Strain the can of tomatoes, reserving the juice and spread the tomatoes on the baking sheet. Sprinkle with salt and pepper and drizzle a little olive oil, toss to coat. Bake until the tomatoes are fragrant and caramelized, about 15 minutes.
  4. Meanwhile, heat the remaining oil in a saucepan. Add the carrot, onion, celery and garlic saute until soft and the onions are translucent.
  5. Then add the reserved tomato juice, chicken broth, bay leaf, butter and roasted tomatoes. Simmer for about 15 - 20 minutes or until vegetables are very soft.
  6. Add the basil and cream and blend with a handheld immersion blender or put the mixture into a regular blender, remove the top center and cover with a towel and blend until smooth. I made mine fairly chunky, but if you want it smoother just keep blending.
  7. Add more salt to taste if necessary and enjoy!
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/01/homemade-roasted-tomato-soup/