easy roasted tomato soup

I don’t know how this happens…my last post was a new years resolution to blog once a week and then BAM! it’s February 15th and I haven’t posted yet. I’m very sorry, dear readers, I promise to do better!

Life in New Orleans has been pretty crazy lately, with two weekends of mardi gras, the city hosting the superbowl in between, and valentines day. I’m so ready to detox from all of the drinking and eating I’ve been doing, and this roasted tomato soup is just the thing to soothe my sore throat and nurse me back to heath.

I’ve always made Campbells tomato soup with sauteed celery and onions when the craving came around, but knowing how much sodium is in those cans of soup, I started to investigate how I could make the soup myself. It turns out, this soup is incredibly easy to throw together and tastes infinitely better than the Campbell’s version.

easy roasted tomato soup

adapted from the Food Network

2 (14-ounce) cans whole peeled tomatoes or diced tomatoes
extra virgin olive oil to drizzle over tomatoes
Salt and freshly ground black pepper
1 stalk celery, diced
1 carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1 cup chicken or vegetable broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cup cream or milk (optional- I didn’t use it)

Preheat oven to 450 degrees F.

Strain the canned tomatoes, reserving the juices, and spread onto a baking sheet. If using whole peeled tomatoes, cut them in half. Season with salt and pepper, to taste, drizzle with olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat 2 tbsp olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted canned tomatoes, reserved tomato juices, broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and 1/2 cup cream or milk, if using. Take out the bay leaf. Puree with a hand held immersion blender if you have one, otherwise transfer to a blender or food processor and process until smooth.

 

bon appetit!

Let me know how the recipe turned out for you!