Recipe: Creamy Tomato Basil Soup

Submitted by Anita Courtney

I got this recipe from a Fresh Market e-newsletter. It's quick to make and even better the next day. Roasting the tomatoes until they carmelize adds a rich flavor. Babies at the Cornbread Suppers seem to like tomato soup. The night I brought this recipe, two little girls both ate several cups of it.

Ingredients

· 14-ounce can diced tomatoes
· Salt and pepper to taste
· 1/2 cup olive oil, divided
· 2 cloves garlic, minced
· 1 yellow onion, diced
· 2 carrots, diced
· 2 stalks celery, diced
· 1 cup chicken broth
· 2 fresh bay leaves
· ¼ cup fresh basil chipped
· ½ cup cream

Preheat oven to 450. Strain tomatoes, reserving juice. Spread in a single layer on a baking sheet. Sprinkle with salt and pepper and drizzle with ¼ cup olive oil. Roast until carmelized, about 15 minutes.

In a medium sauté pan, heat ¼ cup olive oil over medium heat. Add garlic, yellow onion, carrots and celery and cook until softened, about 8 minutes. Add roasted tomatoes, reserved tomato juice, chicken broth and bay leaves. Reduce heat and simmer for 15-20 minutes. Add basil and cream. Stir to combine. Remove bay leaves. Puree in a food process or blender until smooth.

Comments

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Cornbread Supper

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