Tomato Soup

What you need:
1 pound fresh chopped tomatoes
• 1/2 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 water
• 1 bay leaf
• 1/4 cup chopped fresh basil leaves
• 1/2 cup half and half

What you do:
• Preheat oven to 450 degrees F.
• Spread chopped tomatoes onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/8 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 tomatoes, water and bay leaf.
• Simmer until vegetables are very tender, about 15 to 20 minutes.
• Add basil and half and half.
• Puree with a blender until smooth.
• Serve

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