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Buttery Tomato Soup

OfRecipes

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PREP TIME

15 mins

COOK TIME

1 hours

COURSE

Savory Recipes ,

Soup Recipes ,

CUISINE

International Food Recipes

SERVINGS

1 People

INGREDIENTS

1
14 ounce can diced tomatoes
1 cup
chicken broth
1
stalk celery
1
carrot
0.75 cup
extra virgin olive oil
1
yellow onion
1
bay leaf
2 Tbsp
butter
0.25 cup
fresh basil leaves chopped (optional)
0.5 cup
heavy cream (optional)
2
garlic cloves, minced
Salt
Black pepper, freshly ground

INSTRUCTIONS

Preheat oven at 230 C.
Drain the tomatoes out of the can while reserving the liquid.
Spread the tomatoes on a baking sheet covered with tinfoil.
Drizzle 1/4 cup of olive oil over tomato chunks.
Place the backing sheet in the oven and roast for 15 minutes or until edges are well browned and starting to caramelize.
Meanwhile, dice the celery, the carrot, and the onion.
In a large saucepan, pour the remaining olive oil and heat on medium-low heat.
Add the diced celery, carrot, onion, and the garlic and cook for 10 minutes, covered while stirring occasionally until tender.
Once softened, add the roasted tomatoes, the butter, the reserved tomato juice, bay leaves, and chicken broth.
Simmer, covered, for about 15-20 minutes.
Add cream and basil once all is soft and well mixed.
Puree in blender until smooth.
Ladle in soup bowls.
Served hot.

KEYWORD

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About me

First, let me introduce myself. I'm Arwa; a citizen of the world. I like to explore the world, and try different foods from around the globe. Here, I share my passion for food with you, bringing you closer to different cultures an...