Description
This soup is the perfect answer to a cold day. Made with roasted tomatoes that I preserve in the summer at their peak, the soup is bursting with fresh flavor.
Ingredients
- 12 roasted roma tomatoes (about 4 lbs)
- 1/8 cup olive oil
- 2 small carrots, chopped
- 2 celery stalks, chopped
- 1 small yellow onion, chopped
- 2 large garlic cloves, minced
- 2 cups water
- 2 bay leaves
- 1/2 cup half and half
- 1 tablespoon balsamic vinegar
- salt and pepper
- fresh basil (optional)
Instructions
- Prepare tomatoes and set aside. Can be made ahead and frozen or stored in fridge for up to two days.
- Heat olive olive in a large stock pot over medium heat.
- Add carrot, celery and onion. Saute about 10 minutes until onions are soft and translucent. Add garlic and stir about 1 minute. Add water, roasted tomatoes and bay leaves. Bring to a simmer and cook, uncovered, 30 minutes.
- Transfer the soup to a blender or use an immersion blender and pulse the soup in small batches. Be careful to start slow then increase the speed to blend the ingredients until smooth. Use a separate bowl to hold the blended soup and then return it all to the pot.
- Add half and half and heat the soup over low heat just until heated through. Don’t boil.
- Stir in the balsamic vinegar and season with salt and pepper to taste.
- Ladle into individual bowls and top with chopped fresh basil.