Creamy Tomato Soup aka Valentine Soup
2 (14-ounce) can chopped tomatoes, drained with juice reserved
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
2 stalk celery, diced
2 medium carrots, diced
2 small or 1 large yellow onion, diced
4 cloves garlic, minced
3 cups chicken broth
2 bay leaf
2 tablespoons butter
2/3 cup chopped fresh basil leaves
1 cup half and half
Pint of sour cream to dollop each bowl (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.
BTW: This soup makes a great sauce for pasta too….just reduce the soup down further, perhaps another 15 minutes to thicken it, or simply reduce the amount of stock you use by 1 cup, as cook as directed. Throw leftover soup over some bone-in chicken and bake it…or some white flaky fish.
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