Total Time
50mins
Prep 10 mins
Cook 40 mins

This is a delicious, buttery soup. Originally made to pair with toasted tuna salad sandwiches, but we were too full to eat them! Courtesy of Micheal Chiarello.

Ingredients Nutrition

Directions

  1. Preheat oven to 450.
  2. Strain can of tomatoes well, reserving liquid. Spread tomatoes on a wax-paper- or tinfoil-covered baking sheet.
  3. Drizzle 1/4 cup of extra virgin olive oil over the tomato chunks.
  4. Roast chunks in oven for 15 minutes, until edges are well browned and starting to caramelize.
  5. While tomatoes roast, dice celery, carrot, onion, and garlic.
  6. Pour remaining 1/2 cup olive oil into stock pot or large sauce pan, and heat on medium-low.
  7. Add celery, carrot, onion, and garlic and cook for 10 minutes, covered and stirring occasionally, until soft.
  8. Once vegetables are softened, add roasted tomatoes, butter, tomato juice, bay leaves, and chicken broth, and simmer, covered, for an additional 15-20 minutes.
  9. Once everything's soft and well blended, add cream and basil.
  10. Puree with an immersion blender or in a standing blender until smooth.
Most Helpful

4 5

This was a nice soup, I have never roasted tinned tomatoes before but it worked it made them tastier and just a bit toasted on the edges and it gave the soup a very nice flavour. I didn't use all the oil I used spray olive oil on the tomatoes and used 2 tablespoons in the softning of the veg I did use the butter to give it that buttery taste I also added a wee bit sugar to take the edge off the tom's. Made for PAC Spring 2011.