Buttery Tomato Soup Recipe
PREP TIME
15 mins
COOK TIME
1 hours
CUISINE
SERVINGS
4 servings
CALORIES
646 kcal
-
1
14 ounce can diced tomatoes
-
1
cup
chicken broth
-
1
stalk celery
-
1
carrot
-
0.75
cup
extra virgin olive oil
-
1
yellow onion
-
1
bay leaf
-
2
Tbsp
butter
-
0.25
cup
fresh basil leaves chopped (optional)
-
0.5
cup
heavy cream (optional)
-
2
garlic cloves, minced
-
Salt
-
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.
- Served hot.
KEYWORD
buttery tomato soup, butter tomato soup, tomato soup with butter, creamy tomato soup
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