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Homemade Tomato Soup

Course: Soups
1st Gen Author: Emiily Hansen

Ingredients

  • 1 14 oz can chopped tomatoes
  • ½ cup olive oil
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 1 onion, diced
  • 2 cloves garlic, minced (2 tsp dried garlic)
  • 1 cup chicken broth
  • 1 bay leaf
  • 2 Tbsp butter
  • ¼ cup basil leaves
  • ½ cup heavy cream or milk (this partis optional but EVERYTHINGS better with cream:)

Instructions

  • Drain the tomatoes and reserve the juice
  • Pour ¼ cup of your olive oil onto a baking sheet
  • Pour your tomatoes onto the sheet, toss the oil and tomatoes together and roast in an oven at 450 for 15 minutes. (This is called caramelizing the tomatoes).
  • In the meantime, saute celery, carrots, onion and garlic in the rest of the olive oil. Cook until soft.
  • Add the caramelized tomatoes, juice, chicken broth.
  • At this point, (because I don't like chunky tomato soup) I pour all of it into my blender and blend it. You can also use one of those blender things that you can immerse right into the pan (sorry, I don't know what it's called).
  • Pour your blended tomato stuff back into the pan and add the bay leaf, basil, & butter.
  • Simmer on low watching that you don't burn it on the bottom.
  • Just before serving, you can add the cream or milk if you want.

Notes

This is really good served with grilled cheese sandwiches made on homemade bread. YUM!