Ingredients
- 1 (14-ounce) can chopped tomatoes
- 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, optional
Directions
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 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.
4 Videos | Photo: Homemade Tomato Soup Recipe

















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By helenjasonb
ogden, ut
on May 09, 2013
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loved this and i cant believe it so did my no eating vegetable child loved it too! no changes made except no cream as my kids are lactose intolerant so some IMO for us
By sararainey
Tucson, AZ
on April 24, 2013
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Absolutely amazing and inexpensive! : Every time I make this it is always fantastic.
By usmilwife
Milwaukee, WI
on February 15, 2013
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I picked this recipe out for one of my catering classes weekly event. It was a smash!! Everyone complemented how wonderful it tasted. Followed the recipe exact, except for I made a larger quantity. I served about 45 people. Thanks so much for sharing :
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