Roasted Tomato Soup

Ingredients

  • 1 (14-ounce) can chopped tomatoes
  • 3/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 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 bay leaf
  • 1/4 cup chopped fresh basil leaves

Tools

  • Cookie Sheet
  • Hand Held Immersion Blender (or blender)
  • Stock Pot

Directions

  1. Preheat oven to 450 degrees F.
  2. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
  3. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes.
  4. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes.
  5. Add basil. Puree with a hand held immersion blender until smooth (or carefully transfer to blender).

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