Buttery Tomato Soup2016-07-31
- 1 (14 ounce) can diced tomatoes
- 1 cup chicken broth
- 1 stalk celery
- 1 carrot
- 3/4 cup extra virgin olive oil
- 1 yellow onion
- 1 bay leaf
- 2 tbsp butter
- 1/4 cup fresh basil leaves, chopped (optional)
- 1/2 cup heavy cream (optional)
- 2 garlic cloves, minced
- Black pepper, freshly ground
Preheat oven at 230 C.
Drain the tomatoes out of the can while reserving the liquid.
Spread the tomatoes on a baking sheet covered with tinfoil.
Drizzle 1/4 cup of olive oil over tomato chunks.
Place the backing sheet in the oven and roast for 15 minutes or until edges are well browned and starting to caramelize.
Meanwhile, dice the celery, the carrot, and the onion.
In a large saucepan, pour the remaining olive oil and heat on medium-low heat.
Add the diced celery, carrot, onion, and the garlic and cook for 10 minutes, covered while stirring occasionally until tender.
Once softened, add the roasted tomatoes, the butter, the reserved tomato juice, bay leaves, and chicken broth.
Simmer, covered, for about 15-20 minutes.
Add cream and basil once all is soft and well mixed.
Puree in blender until smooth.
Ladle in soup bowls.