THE BEST CREAM OF TOMATO SOUP

INGREDIENTS:
1 (14-ounce) can chopped tomatoes (roasted,  if you can find them)
3/4 cup extra virgin olive oil 
Salt and freshly ground black pepper 
1 tbl balsamic vinegar
1 stalk celery, diced 
1 small carrot, diced 
1 small  yellow onion, diced 
2 cloves garlic, minced 
1 cup chicken broth 
1 bay leaf 
2 tablespoons butter 
1 Tbl. chopped fresh basil leaves 
1/2 cup heavy cream, optional

METHOD:
Preheat oven to 450 degrees F.
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.

---

Please report any bad links..Thanks, Buzz

---

BACK TO GUTSY'S HOME