4 Videos | Photo: Homemade Tomato Soup Recipe
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.
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By annamk1
Hawthorne, NJ
on January 24, 2012
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This was a good and quick tomato soup recipe. I doubled the amount of tomatoes, seriously reduced the amount of oil, doubled the amount of chicken broth, and even without the cream it was delicious. Even my children liked it.
By mpnipper
Christiansburg, Va
on January 21, 2012
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This was delicious!!! I tripled the recipe and added parsnips and bell peppers. I basically had those laying around and figured it wouldn't hurt. I did not add the cream because it tasted great without it. My daughter said it was the best soup she has ever eaten and she is a really picky eater. Definitely a hit in my family.
By jws1
on January 12, 2012
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Loved the soup. Roasting the tomatoes, though, I think there was too much olive oil. It splattered all over the inside of the oven. Next time I'll use a lot less.
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