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.
Recipe courtesy of Mary Ellen Diaz from First Slice