Tomato Soup

Recipes

Tomato Soup is the utility soup for all sorts of dishes. Serve it at lunch with a fresh-pressed panini, or dress it up and serve it with a 4 course meal. Any way you slice it, there is one thing for certain: This superfood is a great source of Lycopene, a key to reducing the risk of heart disease. Strive to have tomato in some form daily and be confident in a healthier you.

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

PREPARATION:

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.

 Total Preparation Time:

 20 minutes

 Actual Cooking Time:

 45 minutes

 Number of Servings: 4

 Origin: American

 Meal Type: Lunch/Dinner Starter