Yummy Tomato Veggie Soup W/No Name
* 1 (14-ounce) can chopped tomatoes
* 3/4 cup extra virgin olive oil (used way less then this. sprinkled some on tomatoes and some in pan)
* 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 (I used dried and just dumped some in)
* 1/2 cup heavy cream, optional (skipped)
Directions
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. (more like 25 for me.)
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 (or regular blender in shifts!) until smooth.
* 3/4 cup extra virgin olive oil (used way less then this. sprinkled some on tomatoes and some in pan)
* 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 (I used dried and just dumped some in)
* 1/2 cup heavy cream, optional (skipped)
Directions
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. (more like 25 for me.)
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 (or regular blender in shifts!) until smooth.
Original HERE
