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Tomato Soup


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 (14-ounce) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and pepper to taste
1 small onion, diced
1 stalk celery, diced
1 small carrot, diced
2 cloves garlic, minced
1 cup vegetable broth
1 bay leaf
3 tablespoons butter
1/4 cup chopped fresh basil leaves


Preheat oven to 450 degrees F.


Drain the tomatoes, setting the juices to the side, 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.


Heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened. Add the roasted tomatoes, saved tomato juices,vegetable broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil. Puree until smooth.


Pairs Well With


Notes

This is a filling tomato soup that is great by itsealf or with a really good grilled cheese.

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