Non-Vegetarian Tomato Soup
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 Originally made to pair with toasted tuna salad sandwiches, but we were too full to eat them!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- 1(14 ounce) can diced tomatoes
- 3⁄4
- salt and freshly ground black pepper
- 1stalk celery
- 1
- 1cup chicken broth
- 1
- 2tablespoons butter
- 1⁄4
- 1⁄2
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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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