Buttery Tomato Soup



  • 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
  • Salt
  • Black pepper, freshly ground


Step 1

Preheat oven at 230 C.

Step 2

Drain the tomatoes out of the can while reserving the liquid.

Step 3

Spread the tomatoes on a baking sheet covered with tinfoil.

Step 4

Drizzle 1/4 cup of olive oil over tomato chunks.

Step 5

Place the backing sheet in the oven and roast for 15 minutes or until edges are well browned and starting to caramelize.

Step 6

Meanwhile, dice the celery, the carrot, and the onion.

Step 7

In a large saucepan, pour the remaining olive oil and heat on medium-low heat.

Step 8

Add the diced celery, carrot, onion, and the garlic and cook for 10 minutes, covered while stirring occasionally until tender.

Step 9

Once softened, add the roasted tomatoes, the butter, the reserved tomato juice, bay leaves, and chicken broth.

Step 10

Simmer, covered, for about 15-20 minutes.

Step 11

Add cream and basil once all is soft and well mixed.

Step 12

Puree in blender until smooth.

Step 13

Ladle in soup bowls.

Step 14

Served hot.

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