Roasted Tomato Soup Recipe
- 2 tablespoons light olive oil
- 2 onions, diced
- 3 stalks celery, diced
- 2 carrots, diced
- 5 garlic cloves, whole
- 10 tomatoes, whole
- 1/2 head cauliflower, diced
- 1 (16-ounce) can crushed tomatoes
- 2 teaspoons dried basil
- 2 cups water
- 1 cups heavy cream
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 pinch sugar
Heat the olive oil in a soup pot over high heat. Add the onions, celery, carrots, garlic, tomatoes and cauliflower and cook until all the vegetables are soft, about 5 minutes.
Add the crushed tomatoes, dried basil and water and then bring to a boil. Let the mixture simmer for 5 minutes.
Next, add the heavy cream, salt, pepper, and a pinch of sugar. Bring to a boil again, and let simmer for another 5 minutes. Adjust seasonings with salt and pepper, as needed. The soup is now ready to serve. Enjoy!
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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