Homemade Tomato Soup

Helga Glaesel de BlandingNovember 6, 2010

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This tomato soup is the real thing. It doesn’t taste anything like the canned variety we all know and love, with this soup you can taste the real tomatoes, olive oil and basil. Since we are using real tomatoes here, you might find that the taste is a little too acidic. You can correct this by adding sugar, ¼ teaspoon at a time until you find your balance. I think the perfect pairing with this soup is a grilled cheese sandwich, or you can just add croutons to it.

I’m getting hungry just by writing this post.

Helga

Homemade Tomato Soup

Recipe from Food Network
Yields: 4 servings

Ingredients:

6 plum tomatoes
¾ cup extra virgin olive oil
Salt and freshly ground black pepper
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic,
1 cup chicken broth
1 bay leaf
2 tablespoons butter
¼ cup chopped fresh basil leaves
½ cup white wine
½ cup heavy cream, optional

Procedure:

Preheat oven to 450 degrees F.
Place tomatoes (whole and unpeeled) in a baking sheet, season with salt and pepper, to taste, drizzle with ¼ cup of the olive oil and roast until charred, 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 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, or use blender.
If you will use the blender, don’t try to process everything all at once… everything is hot, and you will make a mess. Blend it in batches.
Pass it through a strainer, and serve hot.
Add extra cream on top, if desired.