Homemade Tomato Soup

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: TV Dinner Redux

Rated: 5 stars out of 5Rate itRead users' reviews (204)

RECIPE
COMMENTS & REVIEWS(204)

Cook Time:
40 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 40 min
Total:: 50 min

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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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Comments & Reviews

recipe Homemade Tomato Soup
GINNY Aiken, SC 11-09-2009
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Easy and excellent
Rated: 5 stars out of 5

Thanks Michael for a very delicious and quick tomato soup. I doubled the recipe because I used a 28 oz. can of whole... tomatoes. I just crushed with my fingers before roasting them. Used 1/2 cup cream then 1/2 cup milk, it tasted very rich. Read more
recipe Homemade Tomato Soup
null null, null 11-08-2009
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Incredibly rich and delicious
Rated: 5 stars out of 5

This was incredibly good. I have to disagree with the people saying to double the tomatoes: no, it's not an overwhelming... tomato flavor, but it comes together into this amazing golden bowl of deliciousness. I do agree with everyone saying to double the recipe, actually next time I will probably triple it. I cut the olive oil to 3/8 cup for one recipe worth: 1/2 c to roast the tomatoes, and 1/8 c to saute the veggies in, and that was plenty. If you are trying to decide whether to make this, make it immediately: easy, cheap, and really really wonderful.Read more
recipe Homemade Tomato Soup
susan poughkeepsie, NY 11-06-2009
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Homemade Tomato Soup
Rated: 5 stars out of 5

Hands down the best tomato soup recipe ever. I did use whole tomatoes and just crushed them with my fingers. Don't bother... making the recipe without doubling it because you will just want to make it all over again tomorrow. YUMMY. Thank you MichaelRead more
recipe Homemade Tomato Soup
Amelia Anaheim, CA 10-31-2009
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YUMMYLICIOUS!!
Rated: 5 stars out of 5

I quadroupled this recipe to get at least two meals for my family and it totally rocked! The best advice is to make it the... night before you want to eat the soup because the flavors just exploded the next day. Needless to say, it was a hit.Read more
recipe Homemade Tomato Soup
Kristin Brooklyn, NY 10-24-2009
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Almost perfect!
Rated: 5 stars out of 5

I doubled the recipe and only used 4 tablespoons of olive oil instead of the suggested 3/4 cup (for single recipe!). It was... plenty! The butter adds a nice richness. I used 1% milk instead of cream. Very rich and deep. Loved the roasted flavor. I used San Marzano tomatoes and threw in a few fresh plum tomatoes. Read more
recipe Homemade Tomato Soup
Amy Carol Stream, IL 10-18-2009
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It's the roasting that makes it good!
Rated: 5 stars out of 5

Caramelizing the tomatoes and other veggies definitely made the flavor deeper. I used only 1/4 cup of oil and 1 Tbsp of... butter and I substituted soymilk for the cream. It was still quite rich.Read more