Non-Vegetarian Tomato Soup

Recipe by Foxesinsockses
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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