Roasted Tomato Soup
by Michael Chiarello
4 Servings
| Ingredients | Amount |
|---|---|
| Olive Oil | 3/4 cup |
| Chopped Tomatoes | 1 – 14 oz. Can |
| Salt, Unleash Your Inner Foodie Tuscany Pepper Blend | To Taste |
| Celery, diced | 1 stalk |
| Carrot, diced | 1 |
| Yellow Onion, diced | 1 small |
| Garlic clove, minced | 1 clove |
| Chicken Broth | 1 cup |
| Bay Leaf | 1 |
| Butter, unsalted | 2 Tblsp. |
| Fresh Basil Leaves, chopped | 1/4 cup |
| Heavy Cream | 1/2 cup |
Directions:
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.
5. Enjoy!
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