Homemade Tomato Soup

Name: Homemade Tomato Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 2 Tbsps butter; 397 grams chopped tomatoes; 1 small carrot, diced; 1 stalk celery, diced; 237 milliliters chicken broth; 177 milliliters extra virgin olive oil; 59 milliliters chopped fresh basil leaves; 2 cloves garlic, minced; 118 milliliters heavy cream, optional; 4 servings Salt and freshly ground black pepper; 1 yellow onion, diced

Homemade Tomato Soup is a gluten free, primal, and vegetarian recipe with 4 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. This soup has 567 calories, 3g of protein, and 58g of fat per serving. If you have bay leaf, carrot, chicken broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 50 minutes. Autumn will be even more special with this recipe.

Instructions

Watch how to make this recipe.

Preheat oven to 450 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Canned Tomatoes

Salt And Pepper

Olive Oil

Spread

Equipment you will use

Baking Sheet

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes.

Ingredients you will need

Carrot

Celery

Garlic

Onion

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.

Ingredients you will need

Canned Tomatoes

Chicken Broth