Feb 22, 2011

How to Make Homemade Tomato Soup

1 (14-ounce) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and pepper (to taste)
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream (optional)

First thing you need to do is preheat the oven to 450 degrees F. While it is taking some time to preheat, next strain the canned tomatoes, but save the juices that are in the can, we will use this later. Spread the chopped tomatoes on to a baking sheet, and season with salt and pepper to taste. Now drizzle only 1/4 cup of olive oil onto the top of the tomatoes. Be sure not to use all of your olive oil on this step. Put this in the oven, and roast it until the tomatoes are caramelized. This usually takes about 15 minutes in the oven at 450 degrees.

While this is cooking get a sauce pan and heat the remaining olive oil on a medium low heat. Add the celery, carrot, garlic, and onion. Cook the veggies until they soften, this usually takes about 10 minutes. When the tomatoes are done in the oven, add the roasted tomatoes to your veggie sauce pan, along with the saved tomato can juices, the chicken broth, bay leaf, and the butter. Simmer on the stove until the vegetables become very tender, usually takes about 15 minutes. After this add your soup to a food emulsifier, or hand held immersion blender until smooth. There you have it folks! Your fresh tomato soup is ready. Enjoy. Please leave comments if you feel I have left anything out. Thank you.

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