Tomato Soup
Classic tomato soup is the best comfort food ever!
Servings 4 servings
Calories 260kcal
Ingredients
- 28 ounce can chopped tomatoes
- 2 heaping tablespoons fresh basil (leaves only), chopped or fine chiffonade (measured after chopping)
- 2 cloves garlic sliced
- 1 teaspoon balsamic vinegar
- 3 tablespoons extra virgin olive oil divided
- 2 stalks celery diced
- 2 small carrots diced
- 1 yellow onion diced
- 2 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon sugar
- 2 tablespoons butter
- 1 or 2 tablespoons heavy cream half and half or milk, optional
- salt and freshly ground black pepper as needed
Instructions
- Preheat oven to 450 degrees F.
- Strain the chopped canned tomatoes, reserving the juices, and place in a mixing bowl*. Add basil, garlic, balsamic vinegar and 1 tablespoon of the olive oil. Toss or stir gently to mix. Spread tomato mixture onto a foil-lined (for easy cleanup), rimmed baking pan. Season with salt and pepper, to taste, and roast until caramelized, about 15 minutes.
- Meanwhile, in a stock pot or large saucepan, heat remaining olive oil over medium heat. Add the celery, carrot, and onion, cook until softened, 8-10 minutes. Add the roasted tomato mixture, the reserved tomato juices, chicken broth, bay leaf, sugar and butter. Simmer until vegetables are very tender, about 15 to 20 minutes.
- Remove bay leaf. Puree with a hand-held immersion blender until smooth, or blend in a regular blender, working in batches. Add dairy**, if using, stirring well to blend. Taste, and add salt and pepper as necessary.
Notes
*If you're dirty-dish-averse, you can do the mixing part right on the prepared baking sheet. Just be gentle so you don't rip the foil or fling tomatoes to and fro.
**This soup is pretty smooth and creamy as it is, without milk or cream. However, if you're a creamy-tomato-soup addict like SoupAddict, add 1 tablespoon of dairy or dairy substitute at a time until it reaches your desired level of creamy goodness.
Nutrition
Calories: 260kcal