Tomato Soup

Categories: soup

Ingredients

• 1 (14oz) can diced tomatoes (I used petite diced)
• 1 T olive oil (divided)
• 1/2 C celery, diced
• 1/2 C carrot, diced
• 2 T minced onion
• 3 large garlic cloves, minced
• 1 1/2 C chicken broth (or veggie broth)
• 1/2 tsp. basil
• 1/2 C milk
• splash of heavy cream
• salt and pepper, to taste

Directions

1. On a lightly greased cookie sheet (or tinfoil) spread out the drained tomatoes. Drizzle with a 1/2 T of olive oil, and stir to coat. Sprinkle with pepper, as desired.

2. Roast the tomatoes in an oven (or toaster oven) for 15-ish minutes at 450, until the tomatoes become hot and deeply colored red.

3. Meanwhile, saute the carrots, garlic and celery in a stockpot in the remaining 1/2 T olive oil.

4. Add in the broth, juice from the drained tomatoes and the minced onion.

5. Bring to a boil and simmer, covered, for 5-10 minutes, while the tomatoes finish roasting. Veggies should be getting soft at this point. Add in the basil.

6. Add in the tomatoes and continue simmering for 5 more minutes. The veggies should be tender, and most of the liquid evaporated.

7. Transfer in batches to a blender, or if you have an immersion blender, use that. I don’t, and just transferred to my trusty blender and it worked wonderfully.

8. Return to the stove and add in the milk and splash of cream. Heat thoroughly and enjoy!

Email to a friend | Print this recipe | Back