Homemade Tomato Soup
1 14 ounce can diced tomatoes (I used one flavored with garlic)
3/4 cup extra virgin olive oil
Salt and freshly ground pepper
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 (I didn't have fresh so I used 1 tablespoon of dried)
1/2 cup heavy cream
Preheat oven to 450 degrees.
Strain the chopped canned tomatoes, reserving the juices and spread onto a baking sheet. Season with salt and pepper. Drizzle with 1/4 cup olive oil. Roast until carmelized 15 - 20 minutes.
Meanwhile, in a saucepan, heat remaning olive oil over medium-low heat. Add the 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- 20 minutes. Add basil and cream. Puree with immersion blender or in a regular blender until smooth.
1 14 ounce can diced tomatoes (I used one flavored with garlic)
3/4 cup extra virgin olive oil
Salt and freshly ground pepper
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 (I didn't have fresh so I used 1 tablespoon of dried)
1/2 cup heavy cream
Preheat oven to 450 degrees.
Strain the chopped canned tomatoes, reserving the juices and spread onto a baking sheet. Season with salt and pepper. Drizzle with 1/4 cup olive oil. Roast until carmelized 15 - 20 minutes.
Meanwhile, in a saucepan, heat remaning olive oil over medium-low heat. Add the 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- 20 minutes. Add basil and cream. Puree with immersion blender or in a regular blender until smooth.
Comments
Post a Comment