Non-Vegetarian Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a delicious, buttery soup. Originally made to pair with toasted tuna salad sandwiches, but we were too full to eat them! Courtesy of Micheal Chiarello. Ingredients:
1 (14 ounce) can diced tomatoes |
3/4 cup extra virgin olive oil |
salt and freshly ground black pepper |
1 stalk celery |
1 carrot |
1 yellow onion |
2 minced garlic cloves |
1 cup chicken broth |
1 bay leaf |
2 tablespoons butter |
1/4 cup chopped fresh basil leaf (optional) |
1/2 cup heavy cream (optional) |
Directions:
1. Preheat oven to 450.
2. Strain can of tomatoes well, reserving liquid. Spread tomatoes on a wax-paper- or tinfoil-covered baking sheet.
3. Drizzle 1/4 cup of extra virgin olive oil over the tomato chunks.
4. Roast chunks in oven for 15 minutes, until edges are well browned and starting to caramelize.
5. While tomatoes roast, dice celery, carrot, onion, and garlic.
6. Pour remaining 1/2 cup olive oil into stock pot or large sauce pan, and heat on medium-low.
7. Add celery, carrot, onion, and garlic and cook for 10 minutes, covered and stirring occasionally, until soft.
8. Once vegetables are softened, add roasted tomatoes, butter, tomato juice, bay leaves, and chicken broth, and simmer, covered, for an additional 15-20 minutes.
9. Once everything's soft and well blended, add cream and basil.
10. Puree with an immersion blender or in a standing blender until smooth.
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