Homemade Tomato Soup Recipe

Courtesy Michael Chiarello Show: Easy Entertaining with Michael Chiarello Episode: TV Dinner Redux

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1 (14 ounce) can chopped tomatoes
• 3⁄4 cup extra virgin olive oil
•  salt & freshly ground black pepper
• 1  stalk celery, diced
• 1  small carrot, diced
• 1  yellow onion, diced
• 2  garlic cloves, minced
• 1  cup chicken broth
• 1  bay leaf
• 2  tablespoons butter
• 1⁄4 cup  chopped fresh basil leaf
• 1⁄2 cup heavy cream (optional)

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.
4. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes.
5. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter.
6. Simmer until vegetables are very tender, about 15 to 20 minutes.
7. Add basil and cream, if using.
8. Puree with a hand held immersion blender until smooth.