Sometime between the cold shower I took this morning (Thanks, Dave!) and my first step into the cold morning weather, I decided it was going to be a soup day. More specifically, I was craving tomato soup - something I don’t usually eat or particularly enjoy, and didn’t have on hand – and a grilled cheese sandwich. With a three-hour break between classes, I had time to stumble upon and enjoy the following recipe for simple homemade tomato soup.
Homemade Tomato Soup
Adapted from Easy Entertaining with Michael Chiarello
· 1 (14-ounce) can chopped tomatoes
· 3/4 cup extra virgin olive oil
· Salt and freshly ground black pepper
· 1 stalk celery, diced
· 1 small carrot, diced
· 1 yellow onion, diced
· 2 cloves garlic, minced (I used 3)
· 1 cup chicken broth
· 1 bay leaf
· 2 tablespoons butter
· 1/4 cup chopped fresh basil leaves (I used dried basil)
· 1/2 cup heavy cream, optional (I used ¼ C of milk)
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet (I used a 9x13 w/ aluminum foil on the bottom for easy cleanup), 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 (or regular blender) until smooth.
This soup was really easy to make and really, really good. It is a rich, earthy, not too tomatoey tomato soup. Like I mentioned earlier, I don’t even like tomato soup that I’ve had before too much, but this I will definitely make again. The soup goes well with sandwiches or just toast.