A Reason To Cook

Submitted by: Ben Lorenz
Date: September 13, 2009

Homemade Tomato Soup

3 medium Tomatoes*
¾ cup extra virgin Olive Oil
1 stalk Celery, diced
1 small Carrot, diced
1 yellow onion, diced
2 cloves Garlic, minced
1 cup Chicken or Vegetable Broth
1 Bay Leaf
2 Tsp. Butter
¼ cup chopped fresh Basil leaves
½ cup Heavy Cream, optional
Salt and freshly ground Black Pepper, to taste

* You may substitute 1 (14 oz) Can Chopped Tomatoes.

Preheat oven to 450 degrees F

If using Fresh Tomatoes, blanch and skin them before chopping. Save the juice.

Strain the chopped canned tomatoes, reserving the juices, and spread
onto a baking sheet, season with salt and pepper, to taste, drizzle
with ¼ cup of the olive oil and roast until caramelized, about 15
minutes.

Meanwhile, in a saucepan, heat remaining olive oil (~½ Cup) 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.