Viewing post #365500 by GardenGuyAZ

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You are viewing a single post made by GardenGuyAZ in the thread called Vegetable, Pasta, and Rice Soups.
ImageGardenGuyAZ
Aug 18, 2010 10:11 AM CST
Name: Alan
Chandler, AZ; 85225
Sunset Zone 13
Homemade Tomato Soup

Ingredients
• 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
Directions
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.

This was enough for three people, one serving. I always double the recipe.
The best and most beautiful things in the world cannot be seen or even touched - they must be felt with the heart. ~Hellen Keller

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