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Homemade Tomato Soup

This yummy soup is something I’ve been wanting to try for a long time (courtesy of Michael Chiarello over at Food Network).  So, this week it’s on the menu.  Usually, I post recipes that are tried and true in the Gurney household.  However, since I can barely see straight and hardly have enough time to eat with all the photo proofing for the holidays – you’re getting a few I’ve been wanting to try that sound absolutely delicious!  I’ll update you as soon as I cook it up!

So, on to the yummy soup recipe!

Homemade Tomato Soup

1 (14-ounce) can chopped tomatoes

3/4 cup extra virgin olive oil

Salt and freshly ground black pepper

1 stalk celery, diced

1 small carrot, diced

1 yellow onion, diced

2 cloves garlic, minced

1 cup chicken broth

1 bay leaf

2 tablespoons butter

1/4 cup chopped fresh basil leaves

1/2 cup heavy cream, optional

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread
onto a baking sheet, season with salt and pepper, to taste, drizzle
with 1/4 cup of the olive oil and roast until caramelized, about 15
minutes.

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. Add the roasted chopped canned tomatoes,
reserved tomato juices, chicken broth, bay leaf and butter. Simmer
until vegetables are very tender, about 15 to 20 minutes. Add basil and
cream, if using. Puree with a hand held immersion blender until smooth.

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