As late summer approaches, here is a tasty way to manage the abundant tomatoes coming off of your vines.
Stevarino's Tomato Soup
Ingredients
- 12 – 14 chopped garden fresh tomatoes (preferrably Romas)
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 1 stalk celery, diced
- 1 small 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
Directions
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Preheat oven to 450 degrees F.
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Strain the chopped 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.
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Heat remaining olive oil in a sauce pan over medium-low heat. Add the celery, onion and garlic, saute until softened, about 10 minutes.
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Add the roasted tomatoes, reserved tomato juices, chicken broth, bay leaf and butter.
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Simmer until vegetables are very tender, about 15 to 20 minutes.
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Add basil and cream (optional).
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Puree with a hand held immersion blender until smooth.
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