Tomato SoupBookmark this
1 (14-ounce) can chopped tomatoes
10 Medium size Roma Tomatoes
1-1/2 Tbspn extra virgin olive oil Salt and freshly ground black pepper
1 stalk celery, diced 1 small carrot, diced
1 yellow onion, diced
5 cloves garlic
1 cup chicken broth
1 bay leaf
2 tablespoons butter
3 Tbspns Heavy Cream - optional
1. Preheat oven to 450 degrees F.
2. Take the celery, carrot, onion and garlic & spread on sheet to one side . Strain the diced canned tomatoes, reserve the juices, and put tomatoes in other side of baking sheet, season with salt and pepper, drizzle with olive oil and roast 15 minutes.
3. In a pan add butter, bay leaf & all the above roasted & cook for 4 min. Now add the reserved tomato juice, Chicken broth & water to your desired consistency.. Simmer until vegetables are very tender, about 15 minutes. Puree with a hand held immersion blender until smooth. Use regular blender if you do not have a immersion blender, puree the veges first and then add water gradually till smooth & consistent.
4. Adjust salt & pepper to taste . Remove & mix with Heavy cream or half and half if using. Serve with garlic bread Croutons , a cold sandwich or with a panini. Tip : Can send to work / school lunch ( not for small kids) in a small thermos food jar in winters along with Crackers & sandwich / Panini