“WOW,” was the first word that came out of my husband’s mouth when he tasted this super easy, homemade tomato soup. He took another bite… “wow, this is amazing!” I’m telling you, this is the best tomato soup I’ve ever had! Perfect for a rainy, spring day or any time you need a little comfort food.
All the credit goes to chef Michael Chiarello. I found this recipe on the Foodnetwork website. Normally, I change something about a recipe, tweak it a little to match our palate, adapt it to what I have in my pantry, etc. This time, I didn’t change a thing. I followed the recipe exactly and “WOW”, as crazy as it sounds… I dream about this tomato soup! It’s so memorable I had to share it with my Unleash Your Inner Foodie buddies. Here you go:
Roasted Tomato Soup
by Michael Chiarello
|Olive Oil||3/4 cup|
|Chopped Tomatoes||1 – 14oz. Can|
|Celery, diced||1 stalk|
|Yellow Onion, diced||1 small|
|Garlic clove, minced||1 clove|
|Chicken Broth||1 cup|
|Butter, unsalted||2 Tblsp.|
|Fresh Basil Leaves, chopped||1/4 cup|
|Heavy Cream||1/2 cup|
1. Preheat oven to 450 degrees.
2. Strain the chopped tomatoes, reserving the juices, and spread onto a baking sheet, season with salt & pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
3. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes.
4. Add the roasted tomatoes, reserved tomato juice, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15- 20 minutes. Add basil and cream. Puree with a hand held immersion blender (or put in blend/food processor) until smooth. I like to keep it a little chunky.