Roasted Tomato Soup! Doesn’t that sound delicious? Luck for me I had all of the right ingredients on hand to whip this up for lunch today. OK, with the exception of fresh basil. No one knew I used dried basil, so I guess it was a success.
My darling daughter had requested tomato soup earlier in the week. I have a few recipes that I like. One is an old one from a cook book called “The Old-time Brand Name Cookbook” and the other is from Michael Chiarello’s show that used to be on Food Network called Easy Entertaining with Michael Chiarello. Love that show and love his recipes. We actually met him a few years ago when my handsome hubby and I and our foodie friends made a trip out to Napa and Sonoma. We made it a point to eat at his restaurant in Yountville called Bottega. Very surprised to see him there and we even got our picture with him.
Michael Chiarello’s Homemade Tomato Soup
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
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves or 1/2 tsp dried basil
1/2 cup heavy cream, optional
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.
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 until smooth.
Soup and serve. This makes about 4 servings!