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Roasted Tomato Soup


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

  1. Prepare tomatoes and set aside. Can be made ahead and frozen or stored in fridge for up to two days.
  2. Heat olive olive in a large stock pot over medium heat.
  3. 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.
  4. 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.
  5. Add half and half and heat the soup over low heat just until heated through. Don’t boil.
  6. Stir in the balsamic vinegar and season with salt and pepper to taste.
  7. Ladle into individual bowls and top with chopped fresh basil.