I saved this a while back, because I thought it looked delicious. I figured I'd make it when I had fresh basil coming on. Now I do...guess it's about time.
Homemade Tomato Soup
Recipe courtesy Michael Chiarello
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
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.
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