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Show: Rachael Ray's Tasty Travels

Episode: Fast Food

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Total:: 35 min
Prep:: 15 min
Cook:: 20 min

Yield:: 4 servings

Level:: Easy

Ingredients

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

Directions

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!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Roasted Tomato Soup Recipe
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 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

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Roasted Tomato Soup Recipe

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