Creamy tomato basil soup (tnc's recipe)

0 likes 0 comments Recipe by Marietta Crockett

Ingredients for 2

-1 can (14.5 oz) diced/stewed tomatoes
-1/2 cup extra virgin olive oil (divided into two 1/4 cup measurements
-Salt & Pepper
-1 Stalk Celery (diced)
-1 carrot (diced)
-2-3 cloves garlic (finely minced)
-1 small red onion (diced)
-1 cup chicken/veggie broth
-2 tbsp butter
-3 tbsp fresh basil (chopped finely)
-1/2 cup heavy cream

Directions

1. -Preheat oven to 450
-Drain tomatoes, reserve juice and spread on a rimmed baking sheet. Season with salt & pepper and drizzle with 1/4 cup olive oil. Roast until caramelized, about 20 minutes.
-While the tomatoes roast, heat 1/4 cup of olive oil in a saucepan. Add celery, carrot, onion, garlic, and cook over medium-low heat until soft.
-Add roasted tomatoes and reserved juices, chicken/veggie broth, and butter. Simmer for 20 mins.
-Add basil and cream. Puree with immersion blender until smooth.

August 23, 2017 21:03