Homemade Tomato Soup
There’s nothing quite like tomato soup for those cold days that are getting closer!
- 2 (14-ounce) can chopped tomatoes
- 1 cup extra virgin olive oil
- Salt and freshly ground black pepper
- Cayenne pepper
- 2 stalks celery, diced
- 2 small carrots, diced
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 4 cloves garlic, whole
- 2 cups chicken broth
- 1 bay leaf
- 3 tablespoons butter
- 1/2 cup chopped fresh basil leaves
- 1 cup half-n-half, optional
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet with 4 whole cloves garlic, 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, cayenne pepper and butter…
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