Tomato Soup

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Ingredients

  • 1 (14 oz) can chopped tomatoes
  • ¾ cup extra virgin olive oil
  • 1 stalk celery, diced
  • 1 small carrot, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth (vegetable broth for vegetarian recipe obviously)
  • 1 bay leaf
  • 2 tbsp butter
  • ¼ cup fresh basil, chopped
  • ½ cup heavy cream

Instructions

  1. Preheat oven to 450º
  2. Strain the chopped tomatoes (save the juice for later)
  3. Spread tomatoes on baking sheet, season with salt and pepper, and drizzle with ~¼ cup of oil
  4. Roast until carmelized (about 15 minutes)
  5. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat.
  6. Add celery, carrot, onion, and garlic. Cook until softened (about 10 minutes)
  7. Add the roasted tomatoes, juice from earlier, broth, bay leaf, and butter and simmer until vegetables are very tender (15 to 20 minutes)
  8. Add basil and cream
  9. Puree until smooth
  10. Add back to saucepan and adjust seasoning to taste

-Josh 10:05, 21 July 2008 (PDT)