Wednesday, April 13, 2011

Homemade Tomato Soup

Today is a rainy, cold and all around miserable day outside.  Hubby is at work. S is at school and D went for a nap.  A perfect opportunity to make my favourite Tomato Soup.  I have had this recipe on a piece of paper floating around my recipe scratch pad.  I know it came from somewhere online, and when I find out where, I will pay credit where credit is due.

Until then, try this...


1 14oz can diced tomatoes
1/2 cup extra virgin olive oil
salt and pepper
1 stalk celery diced
1 large carrot diced
1 onion diced
2 cloves garlic, minced
1 cup chicken broth
2 tbsp butter
1/4 cup chopped fresh basil
1/2 cup 10% cream

When ever it says "diced", I use a food chopper.
Saves time and fingers!

Preheat oven to 450F.  Strain tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, and drizzle with olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted tomatoes, reserved tomato juices, chicken broth, basil and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Blend with hand blender* until smooth, adding cream as you blend.

To serve, season with salt and pepper, and top with Parmesan cheese.
* If you do not have a hand blender, don't hesitate to use a blender or food processor.  I am sure the outcome will be the same.




Jen B said...

Ok, this looks awesome. However, it is a lot of work, and I'm the only one that likes tomato soup around here. Def. going to try the sheppards pie though.

Jen said...

It is more work, but less time than making a soup that has to simmer all day..and it is sooo worth it. The roasted tomatoes give it all the flavour. Definitely try the Sheppard's counting calories though ;)

Crystal said...

This would be a really good recipe to keep for garden season. Can't wait for lucious tomatoes! Thanks Jen