Roasted Tomato Soup

Tomato soup is a stand-by around here. It’s quick and easy to make, and everyone likes it. Tonight I served it with some Cheesy Garlic Rolls. Yum.

  • 32 ounces tomatoes, chopped (juice reserved)
  • 1 celery rib, chopped
  • 2 carrots, chopped
  • 1 onion, diced
  • 2 tsp garlic, minced
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 cup chicken stock
  • 2 tsp dried basil
  • 1 bay leaf
  • 1 tsp balsamic vinegar
  • 1/2 tsp salt
  • pepper
  • 1/2 cup heavy cream

Drain tomatoes and reserve the liquid. Arrange tomatoes in a single layer on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast at 400 degrees 15-20 minutes or until starting to carmelize and brown.

Meanwhile, saute celery, carrot, onion and garlic in butter and olive oil. Cook until soft, about 10 minutes. Add reserved tomato juices, roasted tomatoes, chicken stock, bay leaf, basil, vinegar, salt and pepper. Bring to a boil and cook until vegetables are softened. Puree soup in a blender or with an immersion blender until desired consistency (be sure to remove bay leaf first). Stir in heavy cream and serve.

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