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Homemade Tomato Basil Soup

December 8, 2008

This recipe is sure to warm you up this winter!  We love it with chopped fresh basil and raw Parmesan cheese on top.  You can even add some grass-fed ground beef or meatballs for some protein.  Delicious!

tomato-basil-soup

Homemade Tomato Soup
Recipe courtesy Michael Chiarello & Food Network

1 (14-ounce) can chopped tomatoes
3/4 cup extra virgin olive oil
Sea 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
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 raw cream if you’d like [but the recipe is already so creamy, it doesn’t really need it!]  Puree with a hand held immersion blender until smooth.

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