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Good food: Homemade tomato soup

April 14, 2013

Spring is being a little shy here in New England. The last few days have been rainy and shivery cold, and it left me craving some soup. I tried a new tomato soup recipe that was quite yummy and I’ll certainly make again — hopefully not until the fall.

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
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream, optional
Directions
Preheat oven to 450 degrees F.

** I doubled the tomatoes (28 oz. can) and liked the results. The pureed soup was a nice thick consistency.

Directions:

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.

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. 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. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

You can find the original recipe here.

<Image via here.>

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