Homemade Tomato Soup
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!