Prep Time: 10 min
Inactive Prep Time: 30 min
Cook Time: 40 min
- 2(28-ounce) cans chopped tomatoes
- 3/4cup extra virgin olive oil
- Salt and freshly ground black pepper
- 4stalks celery, diced
- 6small carrots, diced
- 1 1/2yellow onions, diced
- 3cloves garlic, minced
- 1 1/2 cups chicken broth
- 1 bay leaf
- 2 tablespoons butter
- 1/3 cup chopped fresh basil leaves
- 1/2 cup heavy cream, optional
Preheat oven to 425 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.
Tomato soup, homemade and robust, is a frequently featured menu item in Rachel Todd’s household. It may be served as a main course, with a side salad and hot bread or rolls, or it may be eaten as one of several entrees.
I recently hosted a luncheon for six and served my homemade tomato soup as the first course. I’ve listed the entire menu below. The recipe for the tomato soup provided above has been adapted from one by Michael Chiarello.
- Homemade Tomato Soup
- Green Salad: mixed greens, slices of red and orange bell pepper, black olives, hard-boiled egg, and pine nuts served with poppy seed dressing
- Broccoli Quiche
- Croque Monsieur
- Fruit Cup: fresh seedless grapes, strawberries, blueberries, melon and raspberries
- Mascarpone Cheesecake